Cookbook:Tangy Lemon Mousse

Cookbook | Ingredients | Recipes

IngredientsEdit

  • ½ cup freshly squeezed lemon juice
  • 2 tsp finely grated lemon zest
  • 1 cup sugar
  • ¼ cup pasteurized egg product, or 2 pasteurized egg yolks, beaten
  • Pinch of salt
  • ¼ cup butter, melted
  • 2 cups heavy cream, beaten to soft peaks

ProcedureEdit

  1. Combine all ingredients except for whipped cream.
  2. Gently fold in the whipped cream.
  3. Refrigerate for 20 minutes and serve.

WarningsEdit

  • The reason I am using pasteurized egg is because I wouldn't want anyone to get sick. You could use regular eggs, but remember there are risks associated with doing so.