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Mousse Au Citron
(Lemon Mousse)


8 eggs, 4 whole and 4 separated into yolks and whites

1¼ cup sugar, separated

½ tablespoon salt

4 lemons, juiced and zested

1 cup heavy cream

1 tablespoon vanilla extract


  1. Whisk 4 whole eggs, and 4 yolks with 1 cup sugar in a sauce pot. Reserve the 4 remaining egg whites.
  2. Add salt, lemon juice, and zest to egg/sugar mixture. Set over medium heat, stirring until it thickens to a loose pudding.
  3. Strain and allow to cool.
  4. Whip egg whites with remaining ¼ cup sugar until stiff peaks form. Fold into lemon mixture. Whip cream with vanilla and fold into lemon/egg white mixture.
  5. Spoon into bowls or serving cups and chill until ready to serve.
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