Baily Winery Meyer Lemon Mousse

Recipe Courtesy of Baily Winery | Carol's Restaurant

I

ngredients:


1/4 cup butter 

3 eggs 

3/4 cup freshly squeezed Meyer lemon juice 

1/2 cup sugar 

1 cup whipping cream

Lemon zest

Fresh berries (optional)



Directions:
Melt butter and cool. Whisk lemon juice and sugar in top half of double broiler. Add in eggs, one at a time and drizzle with butter. Cook about 8-10 minutes until thickened. Strain and refrigerate until chilled. Whip cream and gently fold into chilled lemon mixture. Spoon or pipe into serving cups or glasses. Garnish with lemon zest, whipped cream and fresh berries if you wish.