Light-As-A-Cloud Lemon Mousse

I am a big fan of using lemon in my cooking and baking. This dessert gets an A+ from me.  Very light, very lemony, and very delicious! Adapted from Blanchard's cookbook (one of my faves...more on that later).

Light-As-A-Cloud Lemon Mousse
Serves 4-6

1 C. sugar

3/4 C. freshly squeezed lemon juice

6 large egg yolks

2 large eggs

1 Tbs. freshly grated lemon peel

1 1/2 C. heavy cream

assorted berries and whipped cream, for serving (optional)

On top of a double broiler over simmering water, combine the sugar, lemon juice, egg yolks, eggs, and lemon peel. Cook, whisking constantly so as not to get lumps, until a thermometer reads 160 degrees. Transfer the mixture to a bowl. Cover with plastic wrap and place in fridge until chilled. When the lemon mixture is cold, whip the cream until you get soft to medium peaks. Gently fold a quarter of the whipped cream into the lemon mixture to blend, and then fold in the remaining cream. Spoon into individual glasses or bowls. Garnish with berries and sweetened whipped cream.

Photo: Ben Fink via: At Blanchard's Table: ATrip To The Beach Cookbook