Lemon Mousse

In a medium saucepan, whisk together the sugar, lemon juice, lemon zest, eggs, and salt.

Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.

Remove from heat and let cool to room temperature, stirring occasionally to prevent a skin from forming.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the cooled lemon mixture into the whipped cream until well combined.

Divide the mousse into serving dishes or glasses.

Chill in the refrigerator for at least 2 hours, or until set.

Serve chilled, garnished with additional lemon zest or whipped cream if desired.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 2 hours 25 minutes

Servings: Makes about 4 servings