Lemon Mousse

Lemon Mousse


1 cup lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolks

1/2 cup butter

2 cups heavy cream

Combine first 5 ingredients in a heat proof bowl and whisk to combine. Place bowl over saucepan with simmering water. Do not allow water to touch bottom of bowl . Stir until mixture is thick , remove from heat and stir in butter which has been cut into pieces.  Allow to cool in refrigerated in airtight container until well chilled. Whip heavy cream to stiff peaks and fold in chilled lemon mixture. Spoon into serving dishes and refrigerate until ready to serve. Garnish with whipped cream and wedge of thinly slice lemon.

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