6 large eggs
1 cup + 1 Tablespoon sugar, separated
2 teaspoons lemon zest
1/2 cup fresh lemon juice (6-8 lemons)
Pinch of salt
1 cup heavy whipping cream
Shave zest from lemons (use 2t for cooked curd and the rest for topping)
Bring a few inches of water in a large saucepan to simmer
To another pan that will fit atop the hot water add:
3 whole eggs
3 egg yolks (save the separated whites for later)
Sugar, lemon zest, lemon juice and 1/8 t salt whisked together.
Place atop simmering water and stir while heating until it thickens a bit.
Remove from heat and set aside 15 minutes. Cover with plastic wrap and chill for at least a few hours or overnight. (I chill it in a larger bowl)
Whip reserved egg whites with 2 T sugar until stiff. Fold into chilled curd.
Whip heavy cream.
Fold into lemon mixture.
Makes 3 cups. I spoon the mousse into an icing tube, cut off the tip and squeeze into small shot or dessert glasses from the Dollar Store. Top with a dollop of whipped cream. Top with shaved lemon zest along with a tiny spoon also bought at the Dollar Store.
THIS RECIPE DOUBLES NICELY for a party or a shower.
