Lemon Mousse (French Mousse au Citron)

This creamy lemon dessert showcases the fruit’s flavour beautifully.

8 eggs
1¼ cups sugar
½ tsp. kosher salt
4 lemons, freshly juiced
4 lemons, freshly grated
1 cup heavy cream
1 tsp. pure vanilla extract

Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4 qt saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.

Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.

Makes 8-10 servings.