Lemon Mousse

Prepare the lemon custard:
In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt.
Gradually whisk in the cold water and lemon juice.
Cook the mixture over medium heat, stirring constantly until it thickens and starts to bubble (about 5 minutes).
Once thickened, remove from heat and stir in the lemon zest and vanilla extract (optional). Let it cool to room temperature.
Whip the cream:
In a separate mixing bowl, beat the heavy whipping cream with powdered sugar using a hand mixer until stiff peaks form.
Combine the custard and whipped cream:
Gently fold the cooled lemon custard into the whipped cream until well combined. Be careful not to deflate the whipped cream too much.
Chill the mousse:
Spoon the lemon mousse into serving bowls or glasses and refrigerate for at least 2 hours, or until set.
Serve:
Once chilled, top with a dollop of whipped cream and garnish with lemon slices.
Enjoy your light and fluffy Lemon Mousse, a perfect balance of tart and sweet!