Tangy Lemon Mousse

Ingredients

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

Steps

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

More recipes with lemon, eggs, butter or cream

Adapted from “Tangy Lemon Mousse” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.