*Ingredients:

°1 tbsp fresh grated lemon peel

°2 teaspoons lemon juice

°7 Large Eggs Separated

°1/2 cup homemade lemon curd

°1 cup fresh lemon juice

°2 1/8 Cup Sugar Sweetheart

°1/3 cup sugar powder

°Salt

°1/2 teaspoon pure vanilla extract

°1 stick unsalted butter

°2 cups double cream

* Methods :

In a large heat-resistant bowl, whisk the egg yolks, lemon zest, lemon curd, lemon juice, granulated sugar and a pinch of salt.

Place the bowl over a pan of boiling water, making sure that the bottom of the bowl does not touch the water. Cooking, stirring constantly, until mixture is thick & creamy, about 10 minutes.

Removing bowl from the heat and stir in vanilla extract. Letting mixture cool completely.

In a separate bowl, whisk the butter until light and thin. Gradually add the powdered sugar and whisk until well combined.

Fold butter mixture to the cooled lemon mix.

In a large bowl, whisk the egg whites until harsh peaks form. Fold egg whites to lemon mixture.

In a separate bowl, whisk the double cream until harsh peaks form. Sweetly fold the whipped cream to lemon mix.

Pour the mousse into a serving dish or individual cups and leave in the fridge for at least 2 hours, or until set.

Serve chilled and garnished with extra lemon peel, if desired.