Fresh Lemon Mousse Recipe
Ingredients
3 lemons, zest minced; juice from 1 lemon
3/4 cup sugar
4 large eggs, separated
6 tablespoons butter
Raspberries, for garnish
Directions
1. Place lemon zest, lemon juice, sugar, and egg yolks in a double boiler and cook, over low heat, until thickened (the mixture should be able to coat the back of a spoon). Add small amounts of butter at a time.
2. Beat the egg whites until they form stiff peaks. Gently fold the egg whites into the lemon mixture.
3. Refrigerate until well chilled and serve with raspberries.
2. Beat the egg whites until they form stiff peaks. Gently fold the egg whites into the lemon mixture.
3. Refrigerate until well chilled and serve with raspberries.
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