Light As a Cloud Lemon Mousse

This recipe doesn't take much time but for a shortcut you may substitute a good quality purchased lemon curd and skip the first step. It won't have the same fresh lemony taste but will be good nonetheless. Everyone always asks for this recipe when I make this delicious Mousse.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  cup sugar
• 3⁄4 cup fresh lemon juice
• 6  large  egg yolks
• 2  large eggs
• 1  tablespoon  freshly grated lemon peel
• 1 1⁄2 cups heavy cream
•  fresh berries
•  whipped  cream, for serving

Directions

1. In the top of a double boiler over simmering water, combine the sugar, lemon juice, egg yolks, eggs and lemon peel. Cook, stirring constantly, until a thermometer reads 160*F. Transfer to a bowl, cover with cling film wrap and chill.
2. When the lemon mixture is cold, whip the cream until soft to medium peaks form. Gently fold in a quarter of the whipped cream to blend, then fold in the remainder of the cream.
3. Chill in a large serving bowl or in individual glasses or bowls.
4. Garnish with berried and sweetened whipped cream.