Lemon Mousse

In a stainless steel bowl, beat the egg yolks, coconut, lemon juice, and butter with an electric mixer until well combined

Cook over low heat, beating constantly for 5-7 minutes or until the mixture reaches a simmer (do not let it boil)

Strain the mixture through a fine-mesh sieve, then stir in the grated lemon zest

Let it cool to room temperature, covered with plastic wrap (allowing the wrap to touch the surface of the mixture to prevent a skin from forming)

Refrigerate for at least 1 day

In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form

Add 1/4 cup of lemon juice and mix well

Then, add the remaining heavy cream and mix delicately

Chill covered with plastic wrap until serving time

Serves 8

430 calories per serving.