Lemon Mousse with Berries

In a small bowl, mix cornstarch with 2 tablespoons water. Add sugar, milk and lemon juice. Bring to a simmer over medium heat and cook until thickened about 5 minutes.

In a small bowl, beat egg thoroughly with a wire whip. Continue whisking while adding hot lemon mixture to egg. Return to saucepan and mix until smooth. Cook for 1 more minute. Remove from heat, stir in lemon peel and set aside to cool for one hour.

In a mixing bowl, whip heavy cream to medium stiff peaks. Gently fold cooled lemon mixture into whipped cream and chill in refrigerator.

Serve 1/3 cup lemon mousse with 1/3 cup mixed berries.