Tangy Lemon Mousse
Tangy Lemon Mousse gets its sharp flavor from both juice and zest, so the lemon tastes of the fruit and not just of sourness. The method is refreshingly short: stir the base together, then fold in softly whipped cream. Using pasteurized egg means the mousse is never cooked, yet it stays safe to eat. It needs only 20 minutes in the refrigerator, which makes it a practical dessert for last-minute guests.
Instructions
Squeeze the lemons and finely grate the zest. Whip the heavy cream to soft peaks, so it holds a gentle curve when the whisk is lifted, then set it aside.
In a large bowl, combine the lemon juice, zest, sugar, pasteurized egg product or beaten pasteurized egg yolks, salt and melted butter. Stir until the mixture is evenly blended.
Add the whipped cream and fold it in gently with a spatula, lifting from the bottom of the bowl. Stop once no white streaks remain so the cream stays airy.
Refrigerate the mousse for 20 minutes, then serve it chilled.
Make it personal.
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