Ricardo Lemon Mousse

I wanted to do this recipe since I saw it in Ricardo's magazine. I made it tonight. It's so yummy. But for us it's too sweet. Next time I'll use less sugar in the meringue.

• Ready In: 2 hrs 5 mins
• Serves: 6

Ingredients

• 1  teaspoon gelatin
• 2  tablespoons water
• 1  cup sugar (could be less sugar in the meringue cause for us it was too sweet)
• 1  tablespoon cornstarch
• 3  eggs
• 1⁄2 cup lemon juice
• 1⁄4 cup unsalted butter, diced
• 2  egg whites

Directions

1. In a little bowl, sprinkle gelatin on the water and let rest 5 minutes. Set aside.
2. In a saucepan, out of the heat, mix 1/2 cup sugar and cornstarch. Incorporate the 3 eggs, lemon juice and butter with a whisk. Bring to boil stirring constantly. Add gelatin and stir until it's dissolved. Pour in a large bowl. Cover with plastic wrap directly on the cream and put in fridge until temperate and still malleable, about 30 minutes.
3. In a clean bowl, whisk egg whites with electric mixer until soft peaks. Add gradually the 1/2 cup sugar whisking until hard peaks. With a spatula, incorporate the meringue to the lemon cream.
4. Distribute in 6 ramequins. Cover and refrigerate about 2 hours.