Meyer Lemon Mousse

Directions

1. 1
   In a large heatproof bowl, combine the sugar, lemon zest and lemon juice with the egg yolks.
2. 2
   Set the bowl over a saucepan of simmering water and cook over moderately high heat, stirring constantly, until thickened, about 5 minutes.
3. 3
   Remove from the heat and whisk in the butter until melted and incorporated.
4. 4
   Strain the lemon curd into a bowl and press a sheet of plastic wrap directly onto the surface.
5. 5
   Refrigerate the curd until chilled, about 2 hours.
6. 6
   In a large bowl, using an electric mixer, whip the cream until firm.
7. 7
   Fold two-thirds of the whipped cream into the lemon curd and spoon into bowls.
8. 8
   Dollop the remaining whipped cream on top and serve.