HOMEMADE LEMON CURD

(Make the lemon curd first, and allow it to cool while making the lemon filling.)

1. Zest the lemons, making sure to remove the yellow zest only, not the white pith. Set aside. Cut the lemons in half and juice them, reserving 1/2 cup of lemon juice and set aside.
2. Cream the butter in the large mixing bowl of a stand mixer, or use a hand mixer. Add the sugar, salt & zest and mix well.
3. Crack the eggs into a small bowl, using a spoon to remove the Chalaza from each egg yolk. (See notes below for more information on the Chalaza). Add the eggs one at a time to the mixing bowl, mixing well after each addition. Add the lemon juice and salt and mix to combine.
4. Add the mixture to a medium saucepan. Cook on low heat, stirring constantly until mixture thickens, about 8 – 10 minutes. Remove from heat.
5. Spoon lemon curd into a bowl and let cool to room temperature. Place a piece of plastic wrap directly on top of the curd to prevent a skim from forming on top. Cool to room temperature before adding to the lemon filling.
6. Yield: 2 cups.  Refrigerate leftover curd or freeze for future use.  It’s also great with fresh fruit on pancakes.

LEMON FILLING

1. To a large heatproof bowl, add the 3 whole eggs, 3 egg yolks, 1 cup of sugar, lemon zest, lemon juice and a pinch of salt.  Whisk to combine.  Place the bowl over a pan of simmering water (over medium heat), and constantly whisk until the mixture becomes thickened like pudding.  This will take at least 12 minutes or so.  Remove the bowl from the pan of water and allow it to cool for 15 minutes.  Place plastic wrap directly on the surface of the filling and refrigerate for 1 to 2 hours, until completely chilled.  I placed it in the freezer for about 20 minutes.
2. Beat the egg whites:  Add about 2/3 of the egg whites and a pinch of salt to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.  Beat on high speed until mixture starts to form soft peaks.  Add the 2 tablespoons of sugar and beat on high speed until stiff peaks form.  Using a rubber spatula, carefully fold the egg whites into the chilled lemon filling, going under the filling and up the side of the bowl each time with the spatula.
3. Beat the whipping cream:  Using the same mixing bowl, (no need to wash it), add the whipping cream.  Beat the whipping cream on medium-low speed until it starts to slightly thicken.  (If you start on high, it will splatter everywhere).  Turn to high and beat until the cream forms stiff peaks.  Using a rubber spatula, fold the whipped cream into the lemon mixture.
4. Gently fold the lemon curd into the lemon mixture.  Transfer the mixture to a 7-inch diameter x 3-inch deep souffle dish.  Chill for at least 1 hour.

WHIPPED CREAM GARNISH

1. Add the whipping cream to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.  Beat on medium-low speed until the cream is beginning to slightly thicken.  Add the sugar and vanilla and beat on high speed until stiff peaks form.
2. Transfer the whipping cream to a decorating bag fitted with your favorite piping tip and pipe dollops of whipped cream cream over the surface of the cold mousse, or use can use a spoon and place dollops on top or cover the entire surface.
3. Optional:  place small quarter slices of lemon between the dollops of whipped cream for garnish.
4. Serve cold.  Refrigerate leftovers for up to 5 days.  Mousse can be frozen for up to 3 months.  Do not garnish with whipped cream until the mousse is thawed and ready to serve.