Fresh Lemon Mousse

Ingredients:

3 extra large whole eggs

3 extra large eggs, separated

1 cup plus 2 tbsp sugar

2 tsp lemon zest

½ cup freshly squeezed lemon juice (about 4 lemons)

Kosher salt

1 cup heavy cream

½ good bottled lemon curd, at room temperature or homemade lemon curd (see recipe below)

Sweetened Whipped Cream (see recipe below)

sliced lemon, for garnish

Instructions:

In a large heat proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a whisk for about 10 to 12 minutes until the mixture is thick like pudding. 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 the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat 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 of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat 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 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.

SWEETENED WHIPPED CREAM

Ingredients:

1 cup cold heavy cream

1 tbsp sugar

½ teaspoon pure vanilla extract

Instructions:

Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon or pipe the whipped cream on top of the mousse from a pastry bag fitted with a large star tip. Garnish with fresh lemon slices.

LEMON CURD

Ingredients:

½ cup fresh lemon juice

2 tsp finely grated fresh lemon zest

½ cup sugar

3 large eggs

¾ stick (6 tablespoons) unsalted butter, cut into bits

Instructions:

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Lemon Curd can be chilled up to 1 week.