Lemon-Lime Mousse

Serves 10
From Everyday Food Magazine

*6 tbsp unsalted butter, room temperature
*1 1/3 cup sugar
*2 large eggs plus 2 egg yolks
*1/2 cup fresh lemon juice
*2 tbsp fresh lime juice
*1 tsp grated lemon zest
*1 1/2 cup heavy cream

Make lemon curd: in a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, lemon juice and lime juice (mixture may appear curdled). Place over low heat; cook, stirring til smooth, 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon.

You can make the lemon curd up to two days ahead; keep it refrigerated. The curd is also good on shortbread and scones.

Remove pan from heat; stir in the lemon zest. Transfer mixture to a bowl; cover with plastic wrap and chill at least one hour.

In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into 10 glasses. Cover, chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.