My first attempt at Lemon Mousse. Many lessons in patience has been learned.
I learned that zesting four lemons is hard work, but smells wonderful.
I learned that juicing those same four lemons finds every tiny cut on your hands and makes them sting.
I learned what eight eggs look like.
I learned that standing at the stove stirring this lovingly is one of the best things to do. It smells wonderful and gets thicker and thicker.
I learned that I need to read recipes more carefully. Though that is a lesson I learn every time I follow a recipe.
I learned that the lemon curd needs to be fully chilled before folding in the whipped egg whites. So that the whole thing doesn’t smell like cooked eggs.
I learned that I need to try this recipe again so that it actually firms up or so I hope. But it tastes wonderful. It’s just a little watery. Maybe it’ll be good on some vanilla ice cream.