This very cool dessert manages to be both light & airy and rich & decadent, all at once. It combines lemons, sugar, and cream and makes a great end to a meal. There's just a little bit of stove top cooking, but mostly you won't heat up the kitchen. Lemon curd is chilled, folded into whipped cream, then frozen.  In fact, it's really better made the day before and allowed to freeze solid overnight.  If you want to dress it up, you can add a simple raspberry or blueberry sauce. Also, if you've got 'em, this is a chance to use individual molds/ramekins.
  
6 tablespoons butter at room temperature
3/4 cup granulated sugar
3 whole eggs
3 egg yolks
Zest of 3 lemons
3/4 cup freshly squeezed lemon juice

1 cup heavy whipping cream
3 tablespoons powdered sugar 

1 cup of graham cracker crumbs or sugar or almond cookie crumbs

Plastic wrap, bread loaf pan.

Using a hand-held electric mixer and a small bowl, cream the butter and the granulated sugar. Beat until it is lightened in color, a few minutes. 

Add 3 whole eggs, mix to combine, then add 3 egg yolks, lemon zest and mix to combine thoroughly. Then slowly add the lemon juice while beating to roughly combine. Pour into a heavy sauce pan and cook over medium-low. Stir constantly but gently, taking care to scrape sides of the pan as necessary. 

The lemon curd is done once it has thickened enough to coat the back of a spoon, at least 5 minutes and up to 10 minutes. Pour the curd into a bowl, cool for a few minutes, then cover tightly with plastic wrap pressed directly onto the curd. Refrigerate for at least an hour to chill.

Prepare a loaf pan. In order to unmold the frozen mousse more easily, line a loaf pan with several layers of plastic wrap; allow excess plastic wrap beyond the edges of the pan to use later to cover the top. Add a thin layer of graham cracker crumbs to the bottom of the pan (on top of plastic wrap). Make sure to reserve enough crumbs for the top layer.

Once the lemon curd has chilled, whip the cream and powdered sugar to soft peaks. 

Very gently fold in the lemon curd into the whipped cream to combine. As you can see in the photo above, some streaks in the final mixture are OK.

Pour the mixture into the pan, then add the second layer of graham cracker crumbs. Cover with the excess plastic wrap and freeze. Overnight is best.

Using the plastic wrap, lift the mousse our of the pan and onto a plate. Cut into serving slices with a sharp knife.

Serves 6