Lemon Mouse

Frothy, light and tangy, perfect in a small pot for snack or dessert.

Ingredients:

• 6 lemons
• 3 eggs
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 pinch of salt

Preparation:

1. Squeeze the lemon juice (about 200 ml ) and place in a pan with 3 tablespoons of water over low heat without boiling.
2. Separate the yolks from the whites into 2 bowls.
3. Whisk the egg yolks with 1/4 cup sugar . Add the starch, and then the hot lemon juice; Mix and pour into a saucepan. Cook until thick, stirring constantly.
4. Beat the egg whites with a pinch of salt, then add 1/4 cup sugar . Stir in the egg whites gently with lemon cream.
5. Pour into a serving dish or individual cups.
6. Refrigerate 2 hours.