Cook the Book: Fresh Lemon Mousse Recipe

Ingredients

• 3 extra-large whole eggs
• 3 extra-large eggs, separated
• 1 cup plus 2 tablespoons sugar
• 2 teaspoons grated lemon zest
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• Kosher salt
• 1 cup heavy cream
• 1/2 cup good bottled lemon curd, at room temperature
• Sweetened Whipped Cream (recipe follows)
• Sliced lemon, for garnish
• 1 cup cold heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon pure vanilla extract

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