Lemon Mousse

Easter in my family is full of traditions. Being a pastor's kid, it's the end of a hectic week and everyone is ready to sit back and relax in some of the first sunshine of the year.

But the belly full of ham, scalloped potatoes, rolls and green salad want something more before quieting down completely for the day.

It wants a light dessert.

And so I thought lemons! Lemons can be a light dessert!

And I was right. They can be.

But this recipe was not it.

Don't get me wrong. It was good.

It was real good.

It just wasn't light, it was one of the richest, most decadent desserts I've ever eaten.

But man, it was worth it!

Lemon Mousse Recipe:

Lemon Curd Ingredients according to the Pie and Pastry Bible (more complete recipe found there, you can also sometimes find lemon curd already made in your grocery store)
2 tsp finely grated lemon zest (I left this part out 'cause I don't like it)
4 large egg yolks
3/4 cup sugar
6 Tbsp lemon juice
4 Tbsp unsalted butter
a pinch of salt

Whipping Cream Ingredients
1 cup whipping cream

Beat yolks and sugar until well blended in saucepan. Stir in lemon juice, butter and salt. Cook over medium-low heat stirring constantly until mixture thickens and resembles hollandaise sauce. It must not boil or it will curdle. When mixture thickens (196 on thermometer), pour it through a strainer. Press with back of spoon until only coarse residue remains. Gently stir in zest if desired and cool.

Beat whipping cream until it has stiff peaks.

Fold whipping cream into curd until desired intensity of lemoness! Use with ladyfingers for charlottes, eat alone, or with classy nilla wafers.