The lemon mousse can be made up to 3 days before serving. You can also use this recipe to make individual lemon mousse. We used two 6-in springform pan and spread a thin layer of the lemon curd on the frozen mousse after unmolding.

To make the lemon curd, use a heavy-based, nonreactive saucepan. Don't let the curd boil. The lemon curd will last about a week in the refrigerator, tightly covered. Did you know that you can freeze lemon curd? Just place in an airtight container for up to three weeks. Defrost in the refrigerator.

The egg whites can be store in the refrigerator for up to five days in a airtight container. What could you make with leftover egg whites? Pavlova, Meringue Cookies, or French Macarons |Video

INGREDIENTS
1 cup lemon juice (8 to 10 lemons)
2 tablespoons finely grated lemon zest
2 cups granulated sugar
4 large eggs yolks, plus 4 large whole eggs
3/4 cup unsalted butter (1 1/2 sticks), cut into pieces
1 1/2 cups heavy cream, chilled 

DIRECTION

1. Place lemon juice, sugar, zest, egg yolks, and whole eggs in saucepan; whisk until well combined.

2. Cook over medium heat, mixing constantly, around the edges of the pan; until mixture is thicken and light yellow; and, coats the back of a spoon, about 10 minutes. Remove from heat and whisk in the butter; mix well until the butter is melted. The curd will thicken further as it cools.

3. Strain curd through fine mesh strainer into bowl. Place in the refrigerator and stir periodically until cool. Place plastic wrap directly on surface of curd; refrigerate at least 1 hour and up to 3 days.

4. Place 1 1/2 cups chilled heavy cream in large chilled mixing bowl; whip until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.

5. Pour the mousse in an 8-inch springform pan. Place in the freezer until firm, at least 4 hours or overnight. Remove the mousse from the freezer. Dip the pan into warm (not hot) water to the depth of the mousse for 5 to 10 seconds. Run a knife around the mousse and remove sides of the springform pan. Place a slice of the mousse on the plate, garnish with whipped cream and serve with the reserved lemon sauce. Makes 8 servings.