Lemon Mousse Recipe
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup water
- 1/8 teaspoon lemon rind
- 2 egg whites
- 1 cup fat free milk
- Place cornstarch and sugar in a small saucepan. Add lemon juice and water and whisk until smooth. Keep whisking constantly, over medium heat, until thick (5-8 minutes).
- Remove from heat and transfer to a medium-sized bowl. Stir in the lemon rind. Let cool to room temperature.
- Use an electric mixer and beat egg whites until stiff but not dry. Fold this into the lemon mixture, cover tightly, and chill at least 1 hour.
- Without cleaning the beaters, whip the LACTAID(R) Fat Free Milk for 2 minutes. Stir 1/3 of beaten egg whites into the mousse; then fold the remaining whites into the mousse. Cover tightly and chill until serving time.