Ingredients

4 large lemons
4 large eggs
200 ml double cream
3 Tbsp granulated sweetener

Method

1. Separate egg yolks and whites
2. Beat yolks in a large bowl with sweetener
3. Squeeze lemons and grate a little of their zest into the egg yolk mixture
4. Stir in cream
5. Whisk egg whites until firm enough to stand up in peaks
6. Gently folk the whites into the lemon mixture
7. Pour into mousse glasses and place in the fridge to set.

Disclaimer
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