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1
Wash lemons well and dry.
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2
Zest 4 lemons and set aside.
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3
Make a large ice water bath and set aside.
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4
Juice one lemon, set juice aside.
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5
Juice remaining lemons to get 1 cup lemon juice.
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6
In a medium saucepan combine the 1 cup lemon juice, sugar, egg yolks, whole eggs and butter.
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7
Cool over medium heat, whisking constantly until mixture begins to boil, around 10 minutes.
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8
Press lemon-egg mixture through a fine sieve into a small bowl.
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9
Place bowl in ice water bath.
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10
Stir every 10 minutes until lemon curd has cooled completely.
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11
Remove bowl, cover lemon curd with plastic wrap placed directly onto curd-this will keep a skin form forming.
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12
Cool at least 2 hours in the fridge, up to 48 hours.
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13
Place 8 ring molds on rimmed baking sheet.
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14
Using an electric mixer whip the 1 and 1/2 cups heavy cream until soft peaks form-do not over beat.
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15
Reserve 1/2 cup lemon curd.
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16
Fold remaining curd into whipped cream until well combined.
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17
Divide mousse evenly between the 8 rings-cover with plastic-freeze until firm, 6 hours up to 2 days.
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18
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19
Candied Lemon Zest.
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20
reserved lemon zest.
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21
2 cups white sugar.
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22
1 cup water.
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23
In a medium saucepan bring zest, sugar and water to a rapid boil, stirring constantly until sugar is dissolved.
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24
Reduce heat to medium low and cook 15 additional minutes.
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25
Remove from heat, cover and let stand overnight at room temperature.
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26
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27
Drain candied lemon zest into a bowl.
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28
Set aside 1/3 cup syrup-place remaining syrup in fridge up to 2 weeks, covered.
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29
Whisk together the 1/3 cup syrup, the 1/2 cup reserved lemon curd, and the reserved lemon juice until well combined.
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30
Set aside.
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31
With an electric mixer in a medium bowl whisk the creme fraiche and 2 tablespoons heavy cream until soft peaks form.
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32
To Serve:.
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33
Place frozen mousse in wide shallow bowls or plates.
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34
Let stand 4 to 5 minutes.
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35
Remove molds.
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36
Spoon lemon sauce evenly over and around each mousse.
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37
Top with creme fraiche.
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38
Garnish with candied lemon zest and candied violets.
