Lemon Mousse

Separate 4 egg yolks and discard the whites or save them for another recipe.

In a small saucepan, combine ¾ cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt. Whisk in 4 egg yolks and ¾ cup half‑and‑half. Place the saucepan over medium heat and bring to a boil, whisking constantly. Once the mixture thickens, stir in ¾ cup fresh lemon juice and 1 teaspoon lemon zest. Remove from the heat and let cool.

Transfer the lemon mixture to a bowl, cover, and refrigerate until completely chilled.

Once the lemon mixture is fully chilled, add 1 cup heavy whipping cream to a stand mixer fitted with the whisk attachment, or use a hand mixer on high speed. Beat the cream until stiff peaks form, about 5–7 minutes.

Gently fold the whipped cream into the chilled lemon mixture. Use a sweeping motion to fold the two mixtures together. Continue folding just until the mousse is smooth, airy, and thoroughly combined, being careful not to deflate the whipped cream. Cover and refrigerate the mousse until ready to serve.

To make whipped cream, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla in a mixing bowl. Using either a stand mixer with a whisk attachment or a hand mixer, whip on high speed for several minutes until the cream thickens and forms stiff peaks. Cover and chill in the refrigerator until ready to serve.

When you’re ready to serve, fill the dessert cups with the lemon mousse using either a spoon or a piping bag. Top each serving with a swirl or dollop of whipped cream for a light, elegant finish.

Enjoy!