Bailey'S Irish Cream Blueberry Mousse

• 1 lemon, juice and zest of, grated
• 1 large egg
• 5 large egg whites
• 1/2 cup Baileys Irish Cream
• 1 cup granulated sugar
• 4 tablespoons unsalted butter
• 1/8 teaspoon cream of tartar
• 2 cups fresh blueberries (reserve a few for topping)

1. Chill six 8 or 9 ounce stemmed dessert glasses.
2. In the top of double boiler set over simmering water, whisk together lemon zest, juice, egg, 1 egg white, Baileys Irish Cream and 3/4 cup of the sugar.
3. Cook, stirring continuously, for 12-15 minutes, or until the mixture thickens.
4. Remove the double boiler from the heat and stir in the butter.
5. Set the top of double boiler in a large bowl filled with ice and let the mixture cool, shisking occasionally.
6. In a small bowl, combine the remaining 4 egg whites and the cream of tartar.
7. Beat with an electric mixer until soft glossy peaks form.
8. Add the remaining 1/4 cup os sugar, a little at a time, and continue to beat until stiff peaks form.
9. Stir a few teaspoonsfull of the egg white mixture into the cooled custard to lighten it.
10. fold in the remaining egg whites and 1-1/2 cups of the blueberries.
11. Spoon into glasses and refrigerate for 1 to 2 hours, or until set.
12. At serving time, garnish with the reserved blueberries.

lemon, egg, egg whites, irish cream, sugar, unsalted butter, cream of tartar, fresh blueberries

Taken from www.food.com/recipe/baileys-irish-cream-blueberry-mousse-159715 (may not work)