Tangy Lemon Mousse Recipe | Easy & Creamy Lemon Dessert

1. Heat the fresh lemon juice and water in a small saucepan over medium-low heat until just beginning to simmer.
2. Carefully separate the egg whites from the yolks, placing them into two separate clean mixing bowls.
3. Whisk the egg yolks with 3 tablespoons of the sugar and the cornstarch in a heatproof bowl until the mixture is smooth and slightly pale.
4. Slowly pour the hot lemon juice mixture into the egg yolks in a thin stream while whisking constantly to temper the eggs without scrambling them.
5. Transfer the combined mixture back into the saucepan and cook over low heat, stirring continuously with a whisk until the cream thickens enough to coat the back of a spoon.
6. Remove the thickened lemon cream from the heat, transfer it to a clean bowl, and press plastic wrap directly onto the surface to prevent a skin from forming then let it cool to room temperature.
7. Beat the egg whites with the remaining 4 tablespoons of sugar using an electric mixer on high speed until stiff, glossy peaks form to create a stable meringue.
8. Gently fold one-third of the meringue into the cooled lemon cream to lighten the base, then carefully fold in the remaining meringue using a rubber spatula until no white streaks remain.
9. Spoon the airy mousse into individual serving glasses and refrigerate for at least 3 hours or until fully set and chilled before serving.

Adapted from a Recipe by: Recette Moderne