Nutrition Information (per serving)
1½ Tbsp cornstarch
2 Tbsp water
3½ Tbsp cane sugar
3 Tbsp 2% milk
½ cup fresh lemon juice
1 lg egg
¼ tsp grated lemon peel
¼ cup heavy cream
⅔ cup fresh strawberries
⅓ cup fresh blueberries, sliced
⅓ cup fresh raspberries
- In a small bowl, mix cornstarch with 2 tablespoons water. Add sugar, milk and lemon juice. Bring to a simmer over medium heat and cook until thickened about 5 minutes.
- In a small bowl, beat egg thoroughly with a wire whip. Continue whisking while adding hot lemon mixture to egg. Return to saucepan and mix until smooth. Cook for 1 more minute. Remove from heat, stir in lemon peel and set aside to cool for one hour.
- In a mixing bowl, whip heavy cream to medium stiff peaks. Gently fold cooled lemon mixture into whipped cream and chill in refrigerator.
- Serve ⅓ cup lemon mousse with ⅓ cup mixed berries.