Lemon Mousse

Lemon Mousse

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  • 1 tablespoon lemon zest (from 1 to 2 lemons)
  • 3/4 cup fresh lemon juice (3 to 4 lemons)
  • 3/4 cup sugar
  • 6 egg yolks
  • 2 whole eggs
  • 2 cups heavy whipping cream
  • 1 pint strawberries, sliced, for garnish


Whisk together lemon zest, lemon juice, sugar, egg yolks and whole eggs in mixing bowl. Pour into a saucepan over the lowest temperature setting on the stove top.

Cook, stirring occasionally, until mixture thickens to the consistency of pudding, about 30 minutes. Remove from the heat, pour into a mixing bowl, and place in the refrigerator to cool.

Whip heavy cream until thick and stiff peaks form. Gently fold lemon mixture into whipped cream until blended. Refrigerate for 4 to 6 hours. Serve garnished with fresh, sliced strawberries.

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