02
December
2011
|
05:14 PM
America/New_York

Tangy Lemon Mousse

  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup fresh lemon juice
  • 1 tsp lemon zest
  • 2 egg whites at room temperature
  • 1 cup heavy cream


Mix cornstarch and sugar in a small saucepan. Add lemon juice and water; whisk until well mixed. Cook, stirring constantly, for at least 5 minutes until thick. Pour into bowl, stir in lemon zest, and set aside to cool. Beat egg whites at high speed just until they form stiff peaks. Fold egg whites into lemon mousse, cover, and chill for an hour. Whip the heavy cream and fold into mousse, cover, and chill for at least 30 minutes.