Serves 2 large portions or 4 mini
2medium free-range eggs, separated
125g caster sugar
1 large or 2 medium lemons, zest and juice
150mls double cream
toasted almonds to garnish (optional)
Get a pan on a medium heat half filled with boiling water. Place a bowl over the pan and add the egg yolks, lemon and sugar to the pan,
Whisk this mix until it starts to thicken, it will thicken have faith, the eggs will begin to cook and the mix will be like runny jam.
When it’s all combined and looks like thin jam take the pan off the heat and whisk for a few more minutes until its slightly thicker (you're not looking for gloop just a thickish custard)
In a separate bowl, lightly whip the cream until soft peaks form. Fold this into the lemon/egg mix.
Whisk the egg whites in a separate bowl with an electric hand-whisk until soft peaks form when the whisk is removed. Add 2 additional tablespoons of caster sugar and whisk to medium-stiff peaks, which means when you take the whisk out you can hold the bowl upside down without the egg whites falling out. The whites should be glossy like meringue.
Gently fold the whipped egg whites into the egg yolk mixture with a metal spoon.
Pour into serving glasses (or maybe use it to fill a pastry shell??) and refrigerate for one hour, or until set.
Sprinkle the toasted chopped almonds over the top of the mousse if you’re using them.