Lemon Mousse

Lemon Mousse
Ingredients
6 yolks
2 eggs
1 cup of sugar
two tablespoons of lemon zest
8 Meyer lemon
1 1/2 cups of heavy whipping cream
Instructions
In a large bowl, whisk together 6 yolks, 2 yolks, 1 cup sugar, lemon zest, and lemon juice.
Set the pot over mid-heat. Cook, stirring constantly until the curd thickens. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 4 hours or until completely chilled.
Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture.
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