Cookbook:Tangy Lemon Mousse
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- 1/2 cup freshly squeezed lemon juice
- 2 tsp finely grated lemon zest
- 1 cup sugar
- 2 cups heavy cream, beaten to soft peaks
- 1/4 cup pasteurized egg product, or 2 pasteurized egg yolks, beaten
- Pinch of salt
- 1/4 cup butter, melted
- Combine all ingredients except for cream. Gently fold in cream. Refrigerate for 20 minutes and serve.
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.