Cookbook:Tangy Lemon Mousse

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

• 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

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

• You can use regular unpasteurized eggs, but they carry a risk of contracting a food-borne illness.