Simple Lemon Mousse: The Best Recipe

Wash the lemons by rubbing them, then extract the zest and grate it.

Squeeze the lemon juice and set aside.

Break the eggs into a bowl, then whisk them with the sugar until the mixture becomes frothy.

Incorporate the cornstarch, grated zest, lemon juice in a thin stream, and mix well.

Bring 15 cl of water to a boil, then pour it over the previous mixture and cook for 10 minutes, stirring over low heat.

Remove from heat, regularly whisk the mousse while it cools.

Whip the egg whites until very stiff with a pinch of salt, then fold them into the slightly cooled mixture with 1 tablespoon of fresh cream.

Place the mousse in the refrigerator, then beat it once more just before serving and enjoying.