1 qt. fresh blueberries
1 c. sugar
5 eggs, separated
Juice of 2 lg. lemons
1 c. heavy cream, whipped stiff
2 tsp. lemon zest, grated

Wash blueberries and remove their stems. Pour berries into a glass serving bowl and sprinkle with 1/2 cup sugar. In the top of a stainless steel or enamel double boiler (don't use aluminum; it affects the flavor and color of the mousse) beat the egg yolks with the rest of the sugar until the mixture becomes a light lemon color. Add the lemon juice and cook the mixture over simmering water, whisking constantly, until it heavily coats a spoon. Do not let it come to a boil. Immediately remove from the heat and cool. Beat the egg whites until they are stiff but not dry and fold them gently in the cooled lemon mixture. Our mousse over blueberries and serve.