Lemon Mousse

In a small saucepan combine sugar, salt and cornstarch. Whisk in 4 egg yolks and 3/4 cup of half and half. Place the saucepan on the stovetop and bring to a boil whisking constantly. Once the mixture starts to thicken, stir in lemon zest, remove from heat and allow to cool. Transfer the lemon mixture to a bowl, cover and refrigerate until completely chilled.

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

Add the whipped cream mixture to the lemon mixture and gently fold the two together just until combined.

For whipped topping. Add 1 cup of heavy whipping cream, 1 tablespoon of confectioners' sugar and 1 teaspoon of vanilla to a stand mixer mixing bowl or use a hand mixer. Beat on high for 5-7 minutes until stiff peaks form.

Use a piping pastry bag or a spoon. Fill dessert cups with lemon mousse and add a dollop of whipped cream. Chill in the refrigerator until ready to serve. Can be made the night before. Enjoy!