Lemon Mousse Delight

1In a mixing bowl, whisk the egg yolks and half of the sugar (1/2 cup) until the mixture is pale and creamy.

2Add the fresh lemon juice (½ cup) and lemon zest to the egg yolk mixture, and whisk until well combined.

3In a separate bowl, beat the egg whites with a pinch of salt (Pinch) until soft peaks form. Gradually add the remaining sugar (1/2 cup) and continue to beat until stiff peaks form.

4In another bowl, whip the heavy cream (1 cup) and vanilla extract (1 teaspoon) until soft peaks form.

5Gently fold the whipped cream into the lemon mixture until combined.

6Next, carefully fold in the beaten egg whites until no white streaks remain, being careful not to deflate the mixture.

7Spoon the mousse into individual serving dishes or a large bowl and refrigerate for at least 4 hours, or until set.

8Serve chilled, garnished with additional lemon zest or whipped cream if desired.