Frozen Lemon Mousse

Lemons remind me of spring, and I can't wait until spring.  Plus, I had some beautiful Meyer lemons I wanted to put to good use. This dessert is for dinner tonight.  

Gather the ingredients: two lemons, 1/2 C sugar, 1 egg yolk, 1 whole egg, 1/2 stick butter, 1/2 C whipping cream, and 1/4 C powdered sugar.  This will make two individual lemon mousse, mousses??  Anyway...

Prepare an ice water bath in a large bowl.  Juice the lemons to make 1/4 C lemon juice.  Put butter, sugar, egg yolk, whole egg, and juice in a saucepan.  Whisk to combine.

Cook over medium heat, whisking constantly until it begins to boil, remove from the heat. This is lemon curd.

Strain the lemon curd through a fine-mesh strainer into a bowl set in the ice water bath.  Stir occasionally until cool.  Remove from the ice bath cover with plastic wrap and place in the fridge.  Refrigerate for at least one hour.  This can be kept for up to 3 days in the fridge.

Time to make the second half of the mousse recipe.  Place 1/2 C chilled whipping cream in a mixing bowl and mix until soft peaks form.

Add the powdered sugar to the whipped cream and mix until nice stiff peaks form.  Resist the temptation to lick those beaters!  Oh what the heck, go ahead!

Pour the cooled lemon curd into the bowl of whipped cream.

Fold the two mixtures together, fold lightly so the whipped cream stays nice and light.  Now you have lemon mousse!

Spoon the mousse into individual glasses, top with some lemon zest and place in the freezer.  This is going to be delish!

Enjoy friends!