• small saucepan
• whisk
• 2 bowls
• electric mixer

• ¼ c cornstarch
• ½ c sugar
• ½ c water
• ½ c fresh lemon juice
• 1 t lemon zest
• 2 egg whites at room temperature
• 1 c heavy cream

Cook, stirring constantly, for at least 5 minutes, until thick.

Pour into bowl, stir in lemon zest, and set aside to cool.

Beat egg whites at high speed just until they form stiff peaks.

Fold egg whites into lemon mousse, cover, and chill for an hour.

Whip the cream and fold into mousse, cover, and chill for at least ½ hour.

Also see my recipes for chocolate mousse and strawberry mousse.

Adapted from The New Moosewood Cookbook, by Mollie Katzen.

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