Jennifer’s Lemon Mousse

3 eggs separated
Juice from 1/2 a lemon (2-3 tablespoons)
4 tablespoons butter
Grated peel from 1/2 lemon
1/2 cup plus 2 tsp. artificial sweetener
1/2 cup whipping cream

Beat yolks, lemon juice, peel and 1/4 cup of sweetener. Cook on low heat (adding butter in 1/2 tbl chunks 2 or 3 pieces at a time) until it thickens enough to coat a spoon. Take off heat, transfer to a heat proof bowl and stir while it cools.

This is lemon curd delicious by itself if anyone is afraid of uncooked eggs you could stop here. It makes a thick spread. Beat egg whites with 1/4 cup sweetener until stiff peaks, Fold cooled lemon mixture in. Beat cream with 2 tsp. sweetener, fold egg white -lemon mixture in. It makes 6 servings.