Lemon Mousse

By michaelmeiner

Ingredients

• 1 cup sugar
• 2 large eggs -- at room temperature
• 1/3 cup fresh lemon juice
• grated zest of one lemon
• 1 cup heavy cream

Details

Servings 4

Preparation

Step 1

Whisk sugar, eggs, lemon juice and zest well in the insert of double boiler. Place over simmering water (not letting the bottom of the pot touch the water). Stir constantly with a whisk, scraping the sides down often, until the mixture is as thick as lemon pudding (about 180 degrees).

Press a piece of plastic wrap directly onto the surface of the lemon curd and pierce a few holes in the plastic with a knife to let the steam escape. Place bowl in larger bowl of ice water and let stand until chilled.

Whip the cream until stiff peaks form. Using rubber spatula, fold the whipped cream into chilled lemon curd.