Tangy Lemon Mousse

Name: Tangy Lemon Mousse
Cuisine: Unknown
Ingredients: lemon juice, freshly squeezed 1/2 cup; lemon zest, finely grated 2 tsp; white granulated sugar, white granulated sugar 1 cup; egg product, pasteurized; or 2 pasteurized egg yolks, beaten 1/4 cup; salt 1 pinch; butter, melted 1/4 cup; heavy cream, whipped to soft peaks 2 cup

Original source ↗

Ingredients

ScaleNo serving count in the source — scale by factor

lemon juice, freshly squeezed1/2 cup
lemon zest, finely grated2 tsp
white granulated sugar, white granulated sugar1 cup
egg product, pasteurized; or 2 pasteurized egg yolks, beaten1/4 cup
salt1 pinch
butter, melted1/4 cup
heavy cream, whipped to soft peaks2 cup

Method 3 steps

Combine all ingredients except for whipped cream.
Gently fold in the whipped cream.
Refrigerate for 20 minutes and serve.

Ingredients in this dish

Lemon
Egg
Butter
Cream
Sugar