Lemon Mousse
Love this cool and refreshing dessert. 4 eggs 4 egg yolks, keep the whites 4 lemons, zest and juice 1 cup heavy whipping cream 1 1/4 cup of sugar 1 tsp vanilla Cook the 4 eggs, 4yolks, 1 cup sugar, lemon juice and zest on meduim heat until becomes a thick pudding, constantly stiring. 10 mins. Strain lemon curd through fine strainer, let cool. Whip egg whites and 1/4 cup of remaining sugar to stiff peaks, fold into cooled lemon curd. Whip heavy whipping cream and vanilla to stiff peaks, fold into lemon curd and egg whites. Plate up and refrigerate until ready to serve.