6 egg yolks + 2 whole eggs
1 c. + 1/4 c. sugar
3/4 c. fresh lemon juice
4 tbsp. unsalted butter
12 oz. mascarpone cheese
1 1/2 c. heavy cream
few drops of lemon oil (optional)
Make a lemon curd: In a heavy, non-reactive saucepan, whisk the eggs and yolks together. Whisk in one cup of the sugar, salt and lemon juice.
Put the pot over medium-low heat and add the butter. Heat, stirring constantly, until the butter is gone your spatula leaves a trail along the bottom of the pot.
Take the pot off the heat the pour the curd through a mesh strainer to get out any cooked eggy bits that may be lurking. Cool completely. (I used an ice bath to speed things up.)
Assemble the mousse: Scrape the cooled lemon curd into the bowl of a stand mixer. Using the whisk attachment, beat in the mascarpone until well combined and smooth. (You can also do this with a handheld mixer.) Scrape the curd-mascarpone mixture into a large bowl.
Add the heavy cream, remaining quarter-cup of sugar and lemon oil to the bowl of the stand mixer and whip until stiff peaks form. Fold the whipped cream into the curd-mascarpone mixture.
Scrape into a serving dish, cover with plastic wrap and chill for as least 3-4 hours.