French lemon mousse

You will need:

• 8 eggs
• 1 1/4 cups sugar
• 1/2 tsp kosher salt
• Juice and zest of 4 lemons
• 1 cup heavy cream

Instructions:

1. Separate the egg yolks and whites into two bowls.
2. In a saucepan, whisk together the egg yolks, sugar, lemon juice, and zest. Cook over medium heat, stirring constantly, until the mixture thickens.
3. Remove from heat and allow to cool.
4. In a separate bowl, beat the egg whites with the salt until stiff peaks form.
5. Fold the whipped egg whites and heavy cream into the cooled lemon mixture.
6. Spoon the mousse into individual cups and refrigerate for at least 2 hours before serving.

This light and citrusy mousse is the perfect end to any meal!