Lemon Mousse

As soon as the weather starts warming up I start thinking lemon.  This mousse was a perfect, cool lemony treat.  Both Jon and I really enjoyed it and I am just waiting for a good opportunity to make it again for a crowd since it makes quite a lot.  Next time I'll top it with fresh blackberries as garnish, so pretty.

Lemon Mousse

Recipezaar # 61829

• Ingredients
• 5 eggs
• 1 cup sugar
• 4 ounces butter, melted and cooled
• 1 cup fresh lemon juice
• 2 cups heavy cream
• 1 tablespoon grated lemon, zest of
• 
  

1. Beat eggs and sugar until pale, about 5 minutes.
2. Beat butter into sugar mixture in a thin stream.
3. Add lemon juice.
4. Pour into top of double-boiler.
5. Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes.
6. Place piece of plastic wrap directly onto surface of custard to prevent skin from forming.
7. Transfer custard to a medium bowl and refrigerate atleast two hours.
8. Beat cream until soft peaks form.
9. Fold into chilled custard.
10. Serve.