Lemon Mousse

This lemon mousse is perfect in every sense of the word: light as air, zesty and incredibly more-is!!

The recipe makes 8 full dessert portions.

8 eggs

310ml sugar (250ml + 62ml)

2,5ml salt

the juice and zest of 4 lemons

250ml whipping cream

5ml vanilla extract

Start off by separating 4 eggs into to mixing bowls.

Add 4 whole eggs to the bowl with the 4 egg yolks as well as 250ml sugar.

Whisk the eggs and sugar together and pour this mixture into a small saucepan.

Add the salt, lemon juice and lemon zest.

Turn the heat on low and stir the mixture continuously until it thickens. This should take about 10 minutes.

Take the mixture off the heat and strain it through a sieve.

Now put it into the refrigerator to cool and chill completely.

In the meantime, whisk the 4 egg whites until stiff peak stage.

Add the 62ml sugar a little at a time (a spoonful) while whisking continuously.

Keep going until all the sugar is incorporated and you are left with a stiff, glossy meringue mixture.

Add this mixture to the chilled curd and fold it through.

Whisk the cream and vanilla in a separate bowl until stiff and fold it into the curd mixture.

Spoon the mousse into the serving cups and chill.

Do not keep the mousse in the refrigerator for longer than 4 hours as it will become watery.