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Lemon Mousse  

Name: Lemon Mousse
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 teaspoon (5 ml) gelatin; 2 tablespoons (30 ml) water; 1 cup (250 ml) sugar; 1 tablespoon (15 ml) cornstarch; 3 eggs; 1/2 cup (125 ml) lemon juice; 1/4 cup (60 ml) unsalted butter, cubed; 2 egg whites

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Preparation: 15 MIN
Cooking: 5 MIN
Chilling: 2 H 30 MIN
Servings: 6

Ingredients
Preparation

Ingredients

1 teaspoon (5 ml) gelatin
2 tablespoons (30 ml) water
1 cup (250 ml) sugar
1 tablespoon (15 ml) cornstarch
3 eggs  
1/2 cup (125 ml) lemon juice
1/4 cup (60 ml) unsalted butter, cubed
2 egg whites

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Preparation

In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
In a saucepan, off the heat, combine 125 ml (1/2 cup) of the sugar with the cornstarch. Stir in the eggs, lemon juice, and butter with a whisk. Bring to a boil, stirring constantly. Add the gelatin and stir until completely dissolved. Pour into a large bowl. Cover with plastic wrap directly on the cream and refrigerate until cooled but still pliable, about 30 minutes.
In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. With a spatula, fold the meringue into the lemon cream.
Pour into six dessert cups or glasses. Cover and refrigerate for about 2 hours.