Lemon Mousse

Instructions

1. Bring a pan of water to the boil and reduce the heat so that it is simmering.
2. Place a glass bowl over the top, making sure that the water doesn’t touch the bowl, and add the egg yolks, lemon juice & zest, sweetener and yogurt.
3. Whisk constantly until the mixture thickens into a lemon curd consistency. You’ll know it’s done when you can dip the back of a teaspoon in and then draw a line through the middle of the liquid on the teaspoon without it running.
4. Take off the heat and set aside, stirring occasionally as it cools.
5. Meanwhile, whisk the egg whites until they form stiff peaks.
6. When the lemon curd mix has cooled completely, gradually add it to the egg whites and fold it in until it is combined. Careful not to knock too much of the air from the egg whites.
7. Divide between five containers and leave in the fridge to set for at least two hours.
8. Top with sqirty cream if desired.
9. Eat within 2 days of making!

Notes