Prep: 30 minutes plus time to cool
Cook: 5 minutes Makes: 8 servings
6 lemons (approximately)
3⁄4 cup plus 2 tablespoons sugar
1 stick (1⁄2 cup) unsalted butter, melted
1 cup heavy cream
1⁄2 teaspoon vanilla
1 Squeeze: Zest 2 lemons into a large heavy saucepan. Squeeze all lemons and measure out 3/4 cup juice; pour into the pan. Whisk in 3/4 cup sugar, the eggs and butter.
2 Thicken: Set pan over medium heat and whisk until thick, 5-6 minutes. Press this tart lemon curd through a fine-mesh sieve into a clean bowl.
3 Chill: Let cool. Cover and chill.
4 Whip: Use an electric mixer fitted with the whisk attachment (or a handheld whisk and
muscle) to whip cream, remaining 2 tablespoons sugar and the vanilla to sturdy peaks. Pour in chilled lemon curd and whip briefly to combine.
5 Serve: This pale yellow mousse is lovely heaped into small glass bowls and topped with fresh berries. For spring holidays, I like to pile the mousse into a 2-quart glass jar, stuff the remaining space with yellow Peeps, and seal. But hey, that’s me.