Light As A Cloud Lemon Mousse

• 1 cup sugar
• 3/4 cup fresh lemon juice
• 6 large egg yolks
• 2 large eggs
• 1 tablespoon freshly grated lemon peel
• 1 1/2 cups heavy cream
• fresh berries
• whipped cream, for serving

1. In the top of a double boiler over simmering water, combine the sugar, lemon juice, egg yolks, eggs and lemon peel. Cook, stirring constantly, until a thermometer reads 160*F. Transfer to a bowl, cover with cling film wrap and chill.
2. When the lemon mixture is cold, whip the cream until soft to medium peaks form. Gently fold in a quarter of the whipped cream to blend, then fold in the remainder of the cream.
3. Chill in a large serving bowl or in individual glasses or bowls.
4. Garnish with berried and sweetened whipped cream.

sugar, lemon juice, egg yolks, eggs, freshly grated lemon peel, heavy cream, fresh berries, whipped cream

Taken from www.food.com/recipe/light-as-a-cloud-lemon-mousse-174176 (may not work)