Low Carb Lemon Mousse

Directions

1. 1
   Melt butter in a medium saucepan over low heat.
2. 2
   Remove from heat and whisk in yolks one at a time.
3. 3
   Beat in lemon juice, zest and 4 packets sugar substitute.
4. 4
   Chill.
5. 5
   Beat egg whites and extract with 1 packet sugar substitute.
6. 6
   Fold into the chilled egg yolk mixture.
7. 7
   Beat cream with vanilla extract and fold into the mixture.
8. 8
   Fold into the chilled egg yolk mixture.
9. 9
   Spoon into 8 serving cups (wine glasses work well) and chill for at least 2 hours before serving.