Lemon Mousse

By PamCallan

Ingredients

• 1/4 cup corn starch
• 1/2 cup white sugar
• 1/2 cup fresh squeezed lemon juice (3 lemons) - cut in half, put in fork, and screw it around while squeezing
• 1/2 cup water
• 1 tsp grated lemon rind
• 2 egg whites (room temp)
• 1/2 pint heavy whipping cream
• Garnish with blueberries or peaches

Preparation

Step 1

Place cornstarch and sugar in saucepan.
Add lemon juice and water, whisk until smooth.
Cook whisking constantly over medium-high heat until thick (5-8 min).
Remove from heat and transfer to medium size bowl; stir in lemon and let cool to room temperature.
Place egg whites in medium size mixing bowl and beat high speed until stiff but not dry.
Fold egg whites into lemon mixture, cover tightly, and chill for one hour.
Without cleaning beater, whip cream until firm but fluffy and fold into mousse. Cover tightly and chill until serving time.