Cookbook:Tangy Lemon Mousse

Ingredients

 * 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

Procedure

 * 1) Combine all ingredients except for whipped cream.
 * 2) Gently fold in the whipped cream.
 * 3) Refrigerate for 20 minutes and serve.

Warnings

 * You can use regular unpasteurized eggs, but they carry a risk of contracting a food-borne illness.