Lemon Mousse

Lemon Mousse

• 4 large eggs
• 2/3 cup of sugar
• 2/3 cup fresh lemon juice (from 2 to 3 lemons)
• 1 cup heavy cream, well chilled

1. Mix together eggs, sugar, and lemon juice in a saucepan.
2. Cook on medium-low, stirring constantly, until slightly thickened. This will take about 2 minutes.
3. Turn up heat to medium and continue to cook, stirring constantly, until mixture is thick enough to coat the back of the spoon. This will take about five minutes.
4. Stain  mixture through a fine sieve.
5. Cover with plastic wrap, pressing it onto the surface of the mixture ( this will prevent a film/skin from forming) refrigerate until well chilled, about 1 hour.
6. Whip cream until soft peaks form.
7. Gently fold cream into lemon mixture.
8. Cover tightly with a plastic wrap, and refrigerate at least 30 minutes before spooning into dessert cups.
9. Enjoy!