Lemon Mousse

Directions

1. 1
   Beat eggs and sugar until pale, about 5 minutes.
2. 2
   Beat butter into sugar mixture in a thin stream.
3. 3
   Add lemon juice.
4. 4
   Pour into top of double-boiler.
5. 5
   Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).
6. 6
   Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.
7. 7
   Beat cream until soft peaks form.
8. 8
   Fold into chilled custard.
9. 9
   Serve in stemmed glasses, garnished with mint.