Difficulty:[usr 3]
Separate the egg yolks from the whites.
Place the yolks in a small stainless steel saucepan with the sugar. To mix together. Add the cornstarch, then the water.
Wash the lemons. Finely grate half the zest. Squeeze the juice. Add the juice and half the zest to the mixture.
Thicken over low heat, stirring constantly until a temperature close to boiling, but without reaching it.
Off the heat, add the butter, then leave to cool.
Beat the egg whites. Gently fold them into the cream.
Pour into small individual cups.
Place in the fridge until ready to serve. Consume during the day.
This mousse can be mixed with a cold rice pudding to give a lemon rice to be served very cold.
Source:The hundred best desserts at Larousse.
