Lemon Mousse

Ingredients

• •3 large eggs, separated
• •1/2 cup granulated sugar
• •1/4 cup fresh lemon juice
• •2 tablespoons lemon zest
• •1 cup heavy whipping cream
• •1/4 teaspoon salt
• •1/2 teaspoon vanilla extract

Directions

1. 1Whisk egg yolks with 1/4 cup sugar until pale, then stir in lemon juice and zest.
2. 2In a separate bowl, whip heavy cream to stiff peaks.
3. 3In another bowl, beat egg whites with salt until stiff peaks form, then gradually add remaining 1/4 cup sugar.
4. 4Gently fold whipped cream into the lemon mixture, then fold in the egg whites in two batches.
5. 5Divide mousse into serving glasses and refrigerate for at least 2 hours before serving.

💡 Fold lemon curd or purée into whipped cream only after it is cold; warm acid deflates the mousse quickly.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.