Lemon Mousse

Source: Martha Stewart's Dinners at Home
adapted by http://theresalwaysthyme.blogspot.com

4 large eggs
2/3 cup sugar
2/3 cup fresh lemon juice (2-3 lemons) I needed 4!
1 cup heavy cream, well chilled

Using a wooden spoon, stir the eggs, sugar and lemon juice together in a saucepan over medium-low heat for about 2 minutes. Stir constantly and when it starts to thicken somewhat, raise the heat to medium and continue stirring until the mixture is thick enough to coat the back of the spoon, about five minutes. Strain through a fine sieve into a metal bowl, cover with plastic wrap, pressing the wrap directly on the surface, and refrigerate for about 45 minutes.

Whisk the heavy cream in a metal bowl until soft peaks form. Gently fold the whipped cream into the lemon mixture, cover and chill for at least 30 minutes before serving. You can make this up to 2 days ahead. Serve in dessert cups.