<http://schema.org/recipeInstructions>
" Mix sugar and cornstarch in a small, heavy saucepan. Whisk in the egg, egg yolks and lemon zest and juice until blended. Cook over medium heat, gently stirring with whisk, 3 to 5 minutes until mixture boils and thickens. Reduce heat to medium-low; cook 2 minutes longer to eliminate cornstarch taste; remove from heat. Pour through a strainer set over a bowl; place plastic wrap directly on surface to prevent skin from forming. Refrigerate 1 hour, or until cold. Beat cream in a large bowl with mixer on high speed until stiff peaks form when beaters are lifted. Fold in lemon mixture until well blended. Refrigerate about 1 hour before assembling parfaits. Hearts: Stir strawberry jam in a small bowl, adding drops of food color until bright red. To assemble parfaits: Have ready four 2/3-cup champagne or parfait glasses or goblets. Scrape mousse and jam into separate qt-size ziptop bags. Cut a 1/2-in. tip off a corner of bag with mousse, and a tiny tip off a corner of bag with jam. For each parfait: Pipe a small layer of mousse into a glass. Pipe 3 or more dots of jam on the mousse against the inside of the glass. Cover with another layer of mousse. Insert a skewer through the top layer of mousse and push the skewer down through the center of each dot to form a heart. Repeat layers twice; top with rest of mousse. Refrigerate until serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9802/lemon-mousse-parfaits-121238/>