Mousse: Fresh Lemon

By fsilver4

This is so refreshing and absolutely delicious.

Ingredients

• 3 extra large whole eggs
• 3 extra large eggs, separated
• 1 cup plus 2 tablespoons sugar
• 2 teaspoons grated lemon zest
• 1 cup heavy cream
• 1/2 cup good bottled lemon curd, room temperature

Preparation

Step 1

In a large heat proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes, until the mixture is thick like pudding. Change to a whisk if need be.

Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours until completely chilled.

Place half the egg whites in a bowl and whisk on high speed, add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl and whisk on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd and pour into a soufle dish or lavish bowl. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters.