Lemon Mousse

Place the sugar and the cornstarch in a large saucepan and mix with a whisk.

Add the eggs, egg yolks and lemon juice to the sugar and mix again.

Add the butter to the saucepan and heat over medium. Whisk continuously until the butter is melted and the mixture starts a low boil. Cook till thickened, about 10 minutes.

Remove the lemon curd from the heat and pour into a glass bowl. Cover it with plastic wrap and gently press it onto the mixture so it just touches the top. This helps to prevent a skin from forming. Place in refrigerator and chill at least 2-3 hours or overnight.

Next, whip the cream until it forms stiff peaks. You may save 8 Tablespoons to use as garnish.

Gently fold 1/2 the chilled lemon curd into the remaining whipped cream or use the wire attachment on your mixmaster to lightly stir it together. This creates the "mousse".

Place the mousse into a piping bag or use a large plastic baggie. Seal the top of the baggie and make a small diagonal cut in one corner.

Place the remaining curd in the bottom of 8 small serving dishes or a wide topped wine glass. Spread evenly over the bottom. Squeeze or pipe the mousse on top of the curd divided among the 8 dishes.

Garnish the tops with a dollop of the saved whipped cream, berries and if you'd like a mint leaf.

Served chilled.