Lemon Mousse

Preparation info
    • Difficulty

      Medium

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 65 ml milk
  • zest of ½ meyer lemon, removed in wide strips with a vegetable peeler
  • 2

Method

  1. Heat the milk and lemon zest in a small heavy-based saucepan over medium heat to simmering point. Remove the zest. Using an electric mixer, whisk the egg yolks and caster sugar in a heatproof bowl for 5 minutes or until pale and creamy. With the motor running, slowly add the hot milk, then whisk to combine. Sit the bowl over a bain marie, making sure the bowl does not touch