Lemon Mousse - Served Cold

Lemon Curd

2 Large eggs

1 cup sugar

½ cup unsalted, melted butter

1 cup freshly squeezed lemon juice

zest from any/all lemons used (optional)

In a large microwavable bowl: whisk eggs and sugar, then whisk in butter, and finally whisk in lemon juice. Put the bowl on a plate, in the microwave, and cook in 1 minute increments on high/full, stirring after each, until 'coat the back of a spoon, a slight mound/thickening happens.

Refrigerate to thoroughly chilled -2 hours.

Mousse

3 whites from extra large eggs

pinch of salt

2 Tablespoons sugar

Beat on high speed with whisk attachment. Add sugar.

Beat until stiff and shiny. Carefully fold into lemon curd mixture.

Sweetened Whipped Cream

1 cup cold heavy cream

1 tablespoon sugar

1/2 teaspoon pure vanilla extract

Beat until fluffy. Carefully fold into lemon mixture.

Refrigerate until cold, then serve.

Optional: serve with sliced lemon, zest curls, etc.