Lemon Mousse

This is a very easy and elegant dessert which takes just 10 min to make ( not counting cool down period - which can be from min 10 min to max several days if you want to make it in advance).

Count 1 egg per person with minimum of 4 eggs.

This recipe is for 6 persons .

6 eggs

3/4c sugar ( can substitute honey)

2 lemons

Separate 3 eggs setting aside the whites.

Combine the 3 yolks and 3 whole eggs together with the 1/2 c sugar and zest and juice of the lemons.

Heat gently over a double boiler whisking continuously until creamy and thick (6 or so minutes).

Continue whisking vigorously off the heat as to prevent it from becoming eggy and or turn out onto a cool plate to cool down before placing it in the fridge. Allow to chill for 10 min.

Whip the egg whites to stiff peaks with 1/4 cup sugar and fold them into the custard mixture just before serving. Note: Egg whites need to be a t room temp to whip! So if you want to make this in advance for later then store the whites in the fridge and whip the next day - but allow time for them to sit outside and become room temp before whipping.