Cookbook:Tangy Lemon Mousse
| Tangy Lemon Mousse | |
|---|---|
| Category | Dessert recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- Combine all ingredients except for whipped cream.
- Gently fold in the whipped cream.
- Refrigerate for 20 minutes and serve.
Warnings
[edit | edit source]- You can use regular unpasteurized eggs, but they carry a risk of contracting a food-borne illness.