Lemon Mousse

Instructions

1. 1

   In a large mixing bowl, whip the heavy cream until soft peaks form. Set aside.

2. 2

   In another bowl, combine the granulated sugar, fresh lemon juice, and lemon zest. Stir until the sugar is mostly dissolved.

3. 3

   In a separate clean bowl, beat the egg whites until stiff peaks form.

4. 4

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

5. 5

   Carefully fold the beaten egg whites into the lemon and cream mixture, ensuring not to deflate the egg whites.

6. 6

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

7. 7

   Garnish with additional lemon zest or fresh berries if desired before serving.