Serves – 8
½ cup (125ml) lemon juice
½ cup (125ml) water
1 cup (200g) sugar
2 tablespoons cornstarch
2 cups (500ml) cream, double
1 teaspoon finely grated lemon rind
Beat egg yolks and sugar with electric mixer for about 10 minutes, until pale and creamy.
Fold in cornstarch, water, lemon juice and rind.
Pour into a saucepan and cook over a low heat until mixture thickens.
Remove from heat and set aside to cool completely.
Whip cream until stiff and fold it into mixture.
Beat egg whites with 1 tablespoonful of sugar until they form stiff peaks and gently fold them into mixture.
Spoon the mousse into individual serving bowls or glasses and refrigerate for about 3 hours.
Serve with wafers or tuiles.