Ingredients
Directions
- 1
Squeeze the lemons and strain the juice through a mesh sieve to remove any seeds or pulp for a smooth texture.
- 2
In a small saucepan, whisk together the lemon juice, sugar, and cornstarch until well combined and smooth.
- 3
Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for 2-3 minutes, or until it thickens into a creamy consistency.
- 4
Remove the mixture from heat and let it cool slightly. Then, transfer to the fridge to chill for about 30 minutes to 1 hour, or completely cold.
- 5
In a large bowl, whip the cream until peaks form.
- 6
Stir about 1/4 of the whipped cream into the chilled lemon mixture to lighten it, using the electric whisks.
- 7
Fold the rest of the whipped cream into the lemon mixture gently until fully combined and smooth.
- 8
Spoon or pipe the mousse into serving dishes and refrigerate for about 30 minutes to firm up, or enjoy right away for a softer, airier mousse.
