Tangy Lemon Mousse

🛒Ingredients (Grocery List)

• 1 1/2 cup Sugar

• 2 pinches of Salt

• 1 1/2 tbsp Potato Starch

• 2 Lemons, scrubbed

• 2 large Eggs, separated

• 2 tbsp Unsalted Butter

🍴Serves: 4

⏰Prep Time: 20 min

⏱️Cook Time: 5 min

❄️Chilling Time: 2 hours

🥣Instructions

1. In a large saucepan, bring 1/4 cup of the Sugar to a bare simmer with 3/4 cup of Water and 1 pinch of the Salt.

2. In a small bowl, beat the Potato Starch with 3 tablespoons of cold water. Beat into the Sugar syrup and cook, stirring constantly, until just before it simmers, remove from the heat.

3. Finely grate 1/2 teaspoon of Lemon Zest. In a bowl, beat the Lemon Zest with 1/4 cup Lemon juice and the Egg Yolks. Add to the Sugar Syrup and set over low heat, beating constantly until the mixture thickens slightly. Do not let it boil. Remove the pan from the heat and stir in the Butter. Set the pan in a bowl of ice water to cool the Lemon curd to lukewarm.

4. Meanwhile, in a bowl, beat the Egg Whites with the remaining 1 pinch of Salt until foamy. Gradually add the remaining 1/4 cup of Sugar and beat at high speed until stiff and glossy.

5. Carefully fold the beaten whites into the cooled Lemon curd. Spoon this mousse into dessert bowls or ramekins. Cover and refrigerate until cold. 1 to 2 hours, before serving.

💡Tips

Egg Whites that are too cold do not whip as well as Whites at room temperature. Remove them from the refrigerator ahead of time and let them warm up slightly.