Lemon Mousse

Instructions

1. In medium bowl, whisk together eggs, sugar and lemon zest until light and fluffy.
2. In medium saucepan, heat butter and lemon juice to boiling over medium-high heat; remove from heat. To temper egg mixture, transfer 1/3 cup of the hot butter mixture into egg mixture while whisking constantly; add butter-egg mixture back to saucepan.
3. Heat mixture to boiling over medium heat, whisking constantly. Cook two minutes or until large bubbles appear and mixture thickens; remove from heat. Transfer lemon curd to large bowl; cover surface with plastic wrap and refrigerate at least six hours or overnight.
4. In large bowl, with mixer on low speed, beat cream, powdered sugar and vanilla two minutes. Increase speed to medium-high; beat four minutes or until medium-firm peaks form. Reserve 1 1/2 cups whipped cream for garnish.
5. With rubber spatula, fold half of the remaining whipped cream into lemon curd until combined; fold in remaining whipped cream. Evenly divide mousse into jars. Garnish with reserved whipped cream; top with berries and mint, if desired. Serve or refrigerate up to four hours.