Tangy Lemon Mousse

Zutaten

• ½ cup freshly-squeezed lemon juice
• 2 tsp finely-grated lemon zest
• 1 cup white granulated sugar
• ¼ cup pasteurized egg product, or 2 pasteurized egg yolks, beaten
• 1 pinch of salt
• ¼ cup butter, melted
• 2 cups heavy cream, whipped to soft peaks

Anleitung