Lemon Mousse

1 cup Lemon Curd

Whisk 1 cups manufacturing cream (with 2tbsp powdered sugar & 1tsp vanilla) beat to soft peaks

Fold whipped cream into lemon curd

Serve with additional whip cream & sugar cookie

Yields about 4 to 6 servings

LEMON CURD

15 egg yolks, room temperature

6 lemons, juice & zest

1½ cups sugar

8-oz. sweet butter, softened & cut into small pieces

Place all ingredients in heat resistant bowl over simmering water.

Whisk constantly until mixture thickens and resembles mayonnaise (about 10 to 15 minutes)

Take mixture off heat and whisk in butter

Whisk until butter has melted

Cool, in refrigerate covered with plastic film touching the surface, so not to form a skin

Lemon Curd is used in tarts, pies, lemon mousse and other desserts... even great on toast

Yields about 2½-3 cups