Lemon Mousse

Lemon Mousse

SERVES 8–10

INGREDIENTS:

• 8 eggs
• 1 ¼ cups sugar
• ½ tsp. kosher salt
• Juice and zest of 4 lemons
• 1 cup heavy cream
• 1 tsp. vanilla extract

DIRECTIONS:

1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4–qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.

2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.