~ Serves Twelve ~

3 cups Meyer lemon juice

6 cups sugar

24 egg yolks

6 whole eggs

3 cups butter

4 ½  cups whipped cream

• Combine lemon juice, sugar, egg yolks, and whole eggs in a medium size pot.

• Place on medium heat until just before simmering, approximately 180⁰.

• While stirring constantly, cook for 7-10 minutes or until mixture thickens.

• Remove from heat and stir in butter.

• Place bowl in an ice bath to cool, then fold in whipped cream.

• Line twelve 7 oz soup cups or ramekins with plastic wrap, and fill with mousse.

• Freeze and unmold when ready to use.