Mom’s Lemon Pudding/Mousse

Mom called this just lemon pudding, and it’s very easy to make but it’s such an impressive dessert I re-named it lemon mousse.

Juice of two large lemons

1 1/2/ cups water

1 T. butter (if using unsalted butter, add a dash of salt)

1/2 cup sugar mixed with

3 T. cornstarch

4 eggs, separated

6 T. sugar

Juice the lemons, pour juice into a medium size saucepan. Pour the 1 1/2/ cups water into the lemon juicer to get all the rest of the juice. Add to lemon juice in saucepan. Add butter, egg yolks and sugar-cornstarch mixture. Cook over medium heat, stirring constantly till it comes to a boil and begins to thicken. Take off heat.

Beat egg whites with a mixer set on high till foamy. Gradually add 6 T. sugar, a little at a time, and keep beating until a thick meringue results. Take a small amount of meringue and mix into lemon filling, then fold in the rest of the meringue. Spoon into goblets or small dishes; cover with plastic wrap and chill at least 2 hours.