Description

A labor intensive slice of heaven. If you are willing to put in the time and effort, you'll get a smooth creamy lemon treat you'll never forget.

Ingredients

Egg mix:
1 c. lemon juice
2 c. sugar
8 egg yolks
2 whole eggs
2 sticks butter

Lemon juice:
2 c. lemon peel, cut in thin strips
2 c. sugar
1 c. water
juice of 1 lemon

1 3/4 c. whipping cream
8 oz creme fresh

Directions

Prepare lemon juice the night before: Peel lemon strips and cover with boiling water and sugar, let stand overnight.

Prepare Egg mix: Whip all ingredients and heat over med heat. Add 2 sticks of butter and bring to a boil. Pour it through a strainer into a bowl that is sitting in an ice bath. Stir it until it gets cold, and then refrigerate for 1 hour.

Add 1/3 cup of the lemon juice mixture into the egg mix and add the juice of 1 lemon. Reserve 1/2 cup of this mixture to use as topping.

Add 1 1/2 c. whipping cream, whipped until stiff. Mix with the egg mix, pour into a pan, and freeze 4 hours.

Whip 8 oz creme fresh with 2 T. cream, and whip.

Serve a slice of mousse with a dollop of cream mixture, and some strands of lemon to garnish.