Light Citrus Puddings

Whisk the egg yolks with the sugar in a saucepan. Add the lime and lemon juice, and whisk well.

Cook over a low heat, stirring occasionally with a wooden spoon, until thickened. When the mixture coats the spoon, remove from heat and let cool.

Whisk the egg whites with a pinch of salt until stiffly peaked. Incorporate them gently into the saucepan with a metal spoon.

Divide the mousse mixture into four ramekins. Place in the refrigerator to chill for 3 hours.