2️⃣Cook the lemon cream
Pour the hot lemon juice mixture over the egg yolks while stirring.
Return the mixture to medium heat and whisk until thickened (to the consistency of pastry cream ).
Remove from the heat, pour into a bowl, cover with plastic wrap , pressing it directly onto the surface , and let cool completely.
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3️⃣Assemble the meringue
Beat the egg whites until very stiff peaks form, adding the remaining 3 tablespoons of sugar until you obtain a glossy and smooth meringue .
For perfect results, use an electric mixer .
4️⃣Assemble the foam
Gently fold the meringue into the chilled lemon cream using a silicone spatula .
Divide the mousse among 6 ramekins or small glasses.
Refrigerate for at least 3 hours to allow the texture to set.
