Lemon Mousse Recipe
Ingredients
4 egg yolks
Pinch of salt
1/2 cup sugar
3 tbsp. lemon juice
1 tbsp. grated lemon rind
1 tbsp. grated orange rind
4 egg whites
1 cup whipping cream
Raspberry Sauce
Directions
Beat egg yolks and salt at high speed on the mixer for about 5 minutes or until thick and lemon colored.
Beat in sugar gradually.
Stir in lemon juice, lemon rind and orange rind.
Pour into top of double boiler and set over simmering water.
Cook, stirring constantly, until very thick, about 15 minutes.
Cool.
Beat egg whites until stiff.
Fold into egg yolk mixture.
Beat cream until stiff.
Fold into egg mixture.
Spoon into serving dishes and chill until serving time.
Spoon a little raspberry sauce over each serving.
Beat in sugar gradually.
Stir in lemon juice, lemon rind and orange rind.
Pour into top of double boiler and set over simmering water.
Cook, stirring constantly, until very thick, about 15 minutes.
Cool.
Beat egg whites until stiff.
Fold into egg yolk mixture.
Beat cream until stiff.
Fold into egg mixture.
Spoon into serving dishes and chill until serving time.
Spoon a little raspberry sauce over each serving.
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