ADVERTISEMENT
Ingredients
For the mousse:
3 large lemons (for juice)
Zest of 1 lemon
180 ml water
120 ml fresh lemon juice
150 grams granulated sugar
30 grams cornstarch
100 grams sweetened condensed milk
3 egg yolks
Zest strips or curls (from 1 lemon, for garnish)
50 grams unsalted butter, softened
How to Make
In a small saucepan, whisk together the water, lemon juice, sugar, cornstarch, and lemon zest.
Add the egg yolks and whisk until well combined.
Place over medium heat and cook while stirring constantly until it thickens into a smooth curd (about 3–5 minutes).
Remove from heat, stir in the butter and condensed milk until creamy and well blended.
Pour into dessert glasses or small bowls and let cool to room temperature.
Chill in the fridge for at least 1 hour before serving. Garnish with lemon zest curls if desired.
Serving and Storage Tips
ADVERTISEMENT
