Low Carb Lemon Mousse - cooking recipe

Ingredients

1/2 cup butter
9 egg yolks
4 egg whites
4 lemons, juice of
2 teaspoons grated lemons, zest of
5 packets sugar substitute (of choice)
1 1/2 cups heavy cream
1 teaspoon vanilla extract

Preparation

Melt butter in a medium saucepan over low heat.
Remove from heat and whisk in yolks one at a time.
Beat in lemon juice, zest and 4 packets sugar substitute.
Chill.
Beat egg whites and extract with 1 packet sugar substitute.
Fold into the chilled egg yolk mixture.
Beat cream with vanilla extract and fold into the mixture.
Fold into the chilled egg yolk mixture.
Spoon into 8 serving cups (wine glasses work well) and chill for at least 2 hours before serving.