Preparation Steps

• In a medium saucepan over medium heat, combine the lemon zest and granulated sugar.
• Beat the egg yolks into the sugar mixture until smooth. Add the whipping cream and continue to stir over gentle heat until the mixture thickens, about 5 minutes.
• Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
• In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the cream into the lemon mixture until well combined.
• Spoon the mousse into serving glasses. Cover and refrigerate for at least 2 hours or until set.
• Serve chilled with optional garnish like mint leaves or a lemon twist.