Lemon mousse

4 servings

Ingredients

• 4 eggs
• 2/3 cup sugar
• 2/3 cup lemon juice
• 1 cup heavy cream

Recipe

1. Stir eggs, sugar and lemon juice in a saucepan.
2. Cook (medium-low heat), stirring constantly with a wooden spoon, until slightly thickened (2 min).
3. Heat: medium. Stir constantly, until thick (coats the spoon, 5 min).
4. Strain through a fine sieve, cover with plastic wrap to the surface. Refrigerate 40-45 min.
5. Beat heavy cream until soft peaks form. Fold cream into lemon mixture.
6. Cover tightly, refrigerate 30 min to 2 days.

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from Martha Stewart’s Dinner at Home