Lemon Mousse Dessert

In a medium saucepan, combine the juice from the lemons, sugar, water, cornstarch, and lemon zest. Stir well to dissolve the sugar and cornstarch completely.

Place the saucepan over medium heat. Continuously stir the mixture until it thickens, about 5–7 minutes. Avoid boiling.

Remove from heat and allow the lemon mixture to cool to room temperature.

In a separate bowl, whip the heavy cream until stiff peaks form, about 3–5 minutes.

Gently fold in the condensed milk into the whipped cream until just incorporated.

Gradually add the cooled lemon mixture, folding gently to maintain airiness.

Spoon the mousse into individual serving glasses or bowls. Cover and chill in the refrigerator for at least 2 hours or overnight.