Lemon Mousse

Directions

1. 1
   Stir together eggs, sugar and lemon juice in a medium saucepan.
2. 2
   Cook over medium-low heat, stirring constantly with a wooden spoon, until slightly thickened, about 2 minutes.
3. 3
   Raise heat, continue to cook, continue stirring, about 5 more minutes.
4. 4
   Strain through a sieve.
5. 5
   Cover and refrigerate, 45 minutes.
6. 6
   Whisk heavy cream until soft peaks form.
7. 7
   Fold cream into lemon mixture.
8. 8
   Cover and refrigerate (30 minutes, up to 2 days).