Refreshing lemon mousse

Ingredients:

Mousse

• 3 whole large eggs
• 3 large eggs, separate the yolks from the whites
• 1 tbsp. + 2 tbsp. sugar
• 2 tsp. grated lemon zest
• 0.5 cup freshly squeezed lemon juice (4 lemons)
• 1 cup heavy cream
• 0.5 cups of quality lemon curd, room temperature
• Sweet whipped cream, recipe below
• Sliced ​​lemon, for garnish

Sweet whipped cream

• 1 cup cold heavy cream
• 1 tbsp. sugar
• 0.5 tsp vanilla extract

Preparation:

1. In a large heatproof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for 10-12 minutes, until the mixture thickens like pudding. (I start whisking with a whisk when the mixture begins to thicken.) Remove from the heat and set aside for 15 minutes. Place plastic wrap directly on the surface of the custard and refrigerate for 1-2 hours.
2. Place half 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 of sugar and continue beating until the whites are stiff and glossy. Gently fold the beaten whites into the chilled lemon mixture with a silicone spatula. Pour the cream into the same bowl of an electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until stiff peaks form. Gently fold the whipped cream into the lemon mixture. Fold in the lemon curd and transfer the mixture to a 7-inch (18 cm) diameter, 3-inch (8 cm) deep soufflé mold. Garnish with sweetened whipped cream and quartered lemon slices. Chill and serve the mousse cold.
   
   

   Sweet whipped cream:

   
   In the bowl of an electric mixer fitted with a whisk attachment, combine the cream, sugar, and vanilla. Beat on medium, then high speed, until peaks form. Spoon the whipped cream into a pastry bag fitted with a star tip.