Cookbook:Tangy Lemon Mousse

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 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

Procedure[edit | edit source]

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

Warnings[edit | edit source]

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.