Lemon Mousse Recipe
Ingredients
| Cornstarch | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| 3 egg yolks, slightly beaten | ||
| Lemon juice | 1/3 Cup (16 tbs) | |
| Grated rind of 1 lemon | ||
| Heavy cream | 2 Cup (16 tbs), Whipped | |
Directions
Turn refrigerator control to coldest setting.
In top part of small double boiler mix cornstarch, salt, and sugar.
Add milk.
Cook over boiling water for about 15 minutes, stirring frequently.
Pour slowly over egg yolks, stirring constantly.
Mix well and return to double boiler; cook for 1 minute, stirring.
Add lemon juice and rind, and chill.
Fold in cream.
Pour into refrigerator trays and freeze until firm.
In top part of small double boiler mix cornstarch, salt, and sugar.
Add milk.
Cook over boiling water for about 15 minutes, stirring frequently.
Pour slowly over egg yolks, stirring constantly.
Mix well and return to double boiler; cook for 1 minute, stirring.
Add lemon juice and rind, and chill.
Fold in cream.
Pour into refrigerator trays and freeze until firm.
Chef
