Fresh Lemon Mousse

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I have spent the last 1/2 hour reading the reviews and laughing my head off at some of them!! More curd, less curd, heat the curd, beat the curd...put it in, leave it out...OMG my head is spinning!!! Now on a more serious note....This is one of the most incredibly lemony tasting dessert that just melts in your mouth!! It is so refreshing!! I can't imagine people picking this apart like they have because I'm sure INA reads the reviews!!! And since she's a friend of mine, I had to finally say SOMETHING!!

Take the curd out of the jar, whip it if you feel it needs to, and you certainly can add it in prior to folding in the 1/2 OF THE EGG WHITES beaten STIFF...and then the whipped cream...and for those of us who LOVE LEMON flavored anything, its PERFECT!! If you don't like Lemon flavored desserts then don't bother making it and then complain on here about it.

Thank you, Ina, my dear friend, for sharing this incredible recipe with the Food Network viewers.

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This is waaaaaaaaaay too lemony. It is like a slap in the face of lemon...ok given that I am not crazy over lemons, I was hoping for a nice, light lemon taste, not overpowering. Adding lemon curd in addition to the lemon juice is just way too much lemon flavor.

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YUMMMMMMY! If you like lemon you will love this, very light and refreshing. I agree, add the lemon curd early, warm and whip lemon curd before adding. I served with blueberries and a dollop of the whipped cream in a martini glass. Very Impressive!

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Divine! Tasted light and refreshing, and dare I say: Fancy! I served with fresh blueberries. Next time I will fold in the curd earlier, as recommended by another reviewer.

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OMG!!! Absolutely superb. So light, creamy and elegant. Everyone raved about it and it was gone within minutes! Ina, you are the best!

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I always wanted to "learn how to cook" delicious and simple recipes. Ina has inspired me to try new things that have a wow factor. This recipe does not disappoint. I made it exactly as she did- decorations and all, and I actually had to convince my dinner guests that I did in fact make this myself. Will definitely make this again.....thanks Ina!

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Incredible!! One suggestion...add in the lemon curd before folding in the eggwhites or cream...the curd is too thick and heavy and breaks down the other whipped items. I love chocolate but this will make me a lemon dessert lover!

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Fabulous!!! This was elegant and flavorful. I made it with Alton Brown's recipe for lemon curd and it turned out great, but I love anything with lemon in it.

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MMM really yummy! Not too hard to make and it was delicious. I did everything as the recipe said and it was perfect.

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OK, this is what I did and it turned out perfectly. I put the eggs and yolks into a pan and zested 4 lemons over it. I then squeezed in the 4 lemons (seeds and all! I added the sugar and cooked the mixture in the pan directly over the stove on the setting between med. low and medium. It took about 12 min. After, I strained it into a bowl, covered it and put it in the freezer. While it was in the freezer I whipped the egg whites and the cream. By the time I was done it was completely cool. Then I folded in the whites and cream. I skipped the lemon curd due to previous posts. Ta-Da!! It's perfect and it only took me about 40 min including decorating it.