1. Start by chilling a large mixing bowl and the beaters of your electric mixer in the freezer for about 15 minutes. This helps the cream whip up faster and fluffier.
2. In the chilled bowl, beat the heavy cream with half of the sugar until soft peaks form. Gently fold in the lemon zest and mint. Set aside in the refrigerator.
3. In another bowl, whisk together the egg whites, cream of tartar, and salt until foamy. Gradually add the remaining sugar and continue to beat until stiff peaks form.
4. Carefully fold the beaten egg whites into the lemon cream mixture, ensuring not to deflate the air you’ve incorporated.
5. Gently stir in the lemon juice, being mindful to maintain the mousse’s lightness. Spoon the mixture into individual serving glasses.
6. Cover and chill the mousse in the refrigerator for at least 2 hours before serving.

Remember, it’s okay if it gets a little messy. My kitchen rarely looks like a scene from a cooking show, but the laughter and joy shared with my kids make it all worth it.