Tangy and Delicious Lemon Mousse Recipe

1. Start by heating the lemon juice and water in a saucepan.
2. Separate the egg whites from the yolks.
3. In a bowl, whisk the egg yolks with a little sugar and add the cornstarch.
4. Pour the hot lemon juice mixture over the egg yolks and mix well.
5. Thicken the mixture over low heat, stirring constantly, until you get a cream.
6. Remove from heat, pour into a bowl, and let cool, covering with plastic wrap.
7. Beat the egg whites with the remaining sugar until firm peaks form (meringue).
8. Gently fold the meringue into the lemon mixture.
9. Place the mousse in individual glasses and refrigerate for at least 3 hours before serving.

Recipe & Photo Credit: Recette Moderne