Lemon Mousse

Instructions

1. 1

   In a medium saucepan, combine the lemon juice and sugar. Heat over medium heat, stirring until the sugar is completely dissolved.

2. 2

   In a separate bowl, whisk the eggs until they are well beaten.

3. 3

   Slowly add the hot lemon-sugar mixture to the eggs, whisking constantly to prevent the eggs from curdling.

4. 4

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

5. 5

   Remove from heat and let it cool to room temperature.

6. 6

   In a separate bowl, whip the heavy cream until soft peaks form.

7. 7

   Gently fold the whipped cream into the cooled lemon mixture until well combined.

8. 8

   Spoon the lemon mousse into serving dishes and refrigerate for at least 2 hours before serving.

9. 9

   Serve chilled and enjoy your refreshing lemon mousse.