Begin by creaming 1 stick of unsalted butter and 1 cup plus 2 tablespoons of granulated sugar until light and fluffy. Stir in 1 tablespoon plus 2 teaspoons of fresh lemon zest and a dash of salt. Add 3 whole eggs and 3 large egg yolks one at a time, mixing well after each addition. Gradually stir in 1/2 cup of fresh lemon juice and cook the mixture over medium heat, stirring constantly, for about 8 minutes until thickened. Remove from heat and let it cool completely.

In a heatproof bowl, combine 3 eggs, the remaining egg yolks, 1 cup of granulated sugar, the zest from 1 tablespoon plus 2 teaspoons of fresh lemons, 1/2 cup of fresh lemon juice, and a dash of salt. Place this bowl over simmering water, whisking continuously until the mixture thickens to a pudding-like consistency, about 12 minutes. Once thickened, transfer the filling to a cool bowl and allow it to cool down for a bit before proceeding.

In a clean stand mixer bowl, add the 3 egg whites and a dash of salt. Beat on medium speed until soft peaks form, then gradually add 2 tablespoons of granulated sugar, ensuring to blend well. Continue whipping until the egg whites reach stiff peaks—this will take about 2-3 minutes. The whites should be glossy and hold their shape well, creating a beautiful, airy texture for your Fresh Lemon Mousse.

With a gentle hand, fold the beaten egg whites into the cooled lemon filling in a large mixing bowl. Use a rubber spatula to incorporate the whites without deflating them, ensuring you maintain that lightness. Once combined, fold in the cooled lemon curd until the mixture is smooth and well-blended. Transfer the rich, creamy mousse to a soufflé dish or individual serving cups and refrigerate for at least 2 hours, allowing it to set beautifully.

Right before serving the Fresh Lemon Mousse, whip 1 cup of cold heavy cream with 1/3 cup of powdered sugar and 1/2 teaspoon of vanilla extract in a mixing bowl. Use a hand mixer or stand mixer on medium-high speed until soft peaks form. The cream should be light and fluffy, perfect for dolloping atop your mousse. Alternatively, you can adjust the sweetness of the whipped cream to your taste before garnishing.

Once the mousse has set, remove it from the refrigerator and give it a gentle stir for smoothness. Spoon portions into serving dishes and generously top each with the freshly whipped cream. For an extra flair, garnish with fresh berries or a sprig of mint to elevate the presentation of your delightful Fresh Lemon Mousse. Indulge in the silky, zesty treat that bursts with the flavors of spring!