Lemon Mousse

• 3 large eggs, separated
• ¾ cup granulated sugar, divided
• 2 large lemons, zested and juiced
• 3 tbsp unsalted butter, cubed
• ⅛ tsp salt
• 1 cup heavy cream, cold
• ¼ tsp cream of tartar

Method

1. 1. Make the lemon curd base: In a heatproof bowl set over a pot of simmering water (don’t let the bowl touch the water), whisk the egg yolks with half the sugar (about 6 tbsp), the lemon zest and juice, and the salt. Whisk constantly until thickened and it coats the back of a spoon (about 8 minutes).
2. 2. Add butter and cool: Remove from heat and whisk in the butter, one piece at a time, until smooth. Strain through a fine sieve into a clean bowl. Press plastic wrap directly onto the surface and chill until fully cool (about 30 minutes).
3. 3. Whip the egg whites: In a clean bowl, whip the egg whites with the cream of tartar until foamy. Gradually add the remaining sugar (6 tbsp) and whip to glossy, stiff peaks.
4. 4. Whip the cream: In another bowl, whip the heavy cream to soft peaks.
5. 5. Fold everything together: Fold the whipped cream into the cooled lemon curd base until just combined. Then gently fold in the whipped egg whites in two additions, keeping as much air as possible.
6. 6. Chill and set: Divide the mousse into serving glasses or bowls. Cover and chill at least 3 hours, or until set.
7. 7. Notes
8. 8. Use very fresh, cold eggs for best whipping. For a lighter mousse, skip the heavy cream and use 4 egg whites instead of 3. Garnish with extra zest, a raspberry, or a mint sprig. Keeps 2 days refrigerated.