Lemon Mousse
You can easily substitute limes for a Key Lime flavor!  I also like to serve this dessert in wine glasses with a bit of crushed graham cracker or cookie crumbs in the bottom of the glass.
Print Friendly and PDF
1 cup sugar
5 large or 6 small eggs
1/2 cup butter, melted
juice of 5 lemons
2 tbsp lemon zest
2 cups heavy cream, whipped
1 lemon, sliced thin (for garnish)
  1. In a large bowl, beat sugar and eggs for about 5 minutes.
  2. Keep beating and slowly add melted butter.  Stir in lemon juice and zest. 
  3. Pour all into a large saucepan and cook over low heat for about 12 - 15 minutes, stirring or whisking constantly.  Don't stop!  
  4. Pour mixture back into the bowl and cool in refrigerator for at least 2 hours, stirring once or twice.
  5. When cold, gently fold in whipped cream.  Spoon into individual bowls or wine glasses.  Garnish with lemon slices.