3 lg Eggs
3 tb Corn starch
6 Lemons; juice of
6 tb Honey; up to 8 tb
2 Lemons; grated rind of
1 ds Salt
1 ds Cream of tartar
1 pt Heavy cream
1/4 ts Vanilla or lemon extract
1 tb Honey
Fresh berries (required)
Start this at least 5 hours before you plan to serve it.
Separate the eggs. Let them stand until they come to room temperature.
Lightly beat the yolks.
Whisk together corn starch, lemon juice, 6 to 8 tb honey, and the
lemon rind in a small saucepan. When the mixture is smooth, cook it,
whisking, over low heat until it starts to thicken (5 to 8 minutes).
Remove from heat. Beating furiously, whisk the hot lemon mixture into
the egg yolks. Beat until smooth. Refrigerate.
When the lemon-yolk mixture has cooled down and begun to solidify
(about 45 minutes) start beating the egg whites. Add salt and cream
of tartar. When the whites form stiff (but not dry) peaks, fold them
gently but thoroughly into the chilled lemon mixture. Refrigerate
while beating the cream.
The cream should be very cold to beat well. Use a chilled bowl and
whip it with the extract, drizzling 1 tb honey. Use an electric mixer
or a whisk. When the cream is thick, fold it together with the
mousse. Chill several hours--either in one big bowl or in individual
dessert dishes.
