Recipe pilfered from some website in France, very light, foamy, strong egg and lemon taste)

Ingredients for 4 people:

• 2 lemons
• 3 eggs
• 200g sugar
• 1 tablespoon cornstarch
• 1 cup water

Preparation

• Separate the whites and yolks into their own bowls. Beat the whites, then the yolks.
• To the egg yolks add sugar. Whisk until the mixture becomes light colored and foamy.
• To the yolk-sugar mixture, add the cornstarch and water, then add the lemon juice and zest.
• Cook almost to the boil over low heat, whisking constantly. When the consistency resembles that of the cream, stop cooking and let cool.
• Beat egg whites until firm, fold into the lemon mixture with a wooden spoon, not a whisk.
• Pour the mousse into 4 glasses and refrigerate at least 2 hours before serving cold.

Note: I've used 1/2 and I've used 1/4 that amount of sugar and it was just fine.