Ingredients
Method
Preparation
- Juice and zest the lemons, ensuring to capture all the bright flavor.
- In a medium bowl, whisk together the lemon juice, lemon zest, and sugar until the sugar fully dissolves.
Whipping Cream
- In another bowl, whip the heavy cream until it forms soft peaks.
- Gently fold the whipped cream into the lemon mixture without losing the air.
Whipping Egg Whites
- In a clean bowl, whip the egg whites with a pinch of salt until stiff peaks form.
- Fold the egg whites into the lemon-cream mixture, even if it looks a little marbled.
Chilling
- Spoon the mousse into individual serving dishes and chill in the refrigerator for at least two hours.
Nutrition
Notes
Serve solo in glass cups with extra whipped cream or pair with fresh berries for special occasions. Can be transported in mason jars for picnics. Try adding lavender or ginger for flavor twists.