Tangy Lemon Mousse
Ingredients
- ½ cup freshly-squeezed lemon juice
- 2 tsp finely-grated lemon zest
- 1 cup white granulated sugar
- ¼ cup pasteurized egg product, or 2 pasteurized egg yolks, beaten
- 1 pinch of salt
- ¼ cup butter, melted
- 2 cups heavy cream, whipped to soft peaks
Instructions
- Combine all ingredients except for whipped cream.
- Gently fold in the whipped cream.
- Refrigerate for 20 minutes and serve.