Saturday was hot and humid. The perfect day for a light, refreshing lemon mousse. By the time the mousse had set however, the heavens opened and we had an hour of torrential rain and hailstones. The mousse turned out OK though, but had to be eaten indoors.
90g caster sugar
200ml double cream
¼ teaspoon cream of tartar
Separate the eggs and put the yolks in a small saucepan. Add half the sugar and the grated rind and juice of both lemons. Heat gently and stir continuously until thickened. Take care not to let it boil else the egg yolks will scramble. When thickened, pour into a small bowl and place in the fridge to cool.
Beat the egg whites together with the cream of tartar until they form soft peaks then beat in the sugar. In another bowl beat the cream until thick.
Take the lemon curd and mix it to get it smooth, then fold this into the egg whites. Now fold in the cream mixing well, but gently. Place into glasses and chill in the fridge for at least 6 hours.