1 tablespoon freshly grated lemon zest
2 teaspoons lemon zest
7 large eggs, separated
1/2 cup homemade lemon curd
1 cup freshly squeezed lemon juice
2 1/8 cups granulated sugar
1/3 cup powdered sugar
A pinch of salt
1/2 teaspoon pure vanilla extract
1 stick unsalted butter
2 cups double cream
In a large heatproof bowl, whisk together the egg yolks, lemon zest, lemon curd, lemon juice, granulated sugar, and a pinch of salt.
Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring constantly, until the mixture is thick and creamy, about 10 minutes.
Remove the bowl from the heat and stir in the vanilla extract. Let the mixture cool completely.
In a separate bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and beat until well combined.
Fold the butter mixture into the cooled lemon mixture.
In a large bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the lemon mixture.
In a separate bowl, whip the double cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture.
Pour the mousse into a serving dish or individual glasses and refrigerate for at least 2 hours, or until set.
Serve chilled and garnish with additional lemon zest, if desired.