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1
Prepare an ice-water bath in a large bowl.
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2
Juice 1 lemon; reserve the juice.
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3
Juice the additional lemons to yield 1 cup.
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4
Make the lemon curd: Place 1 cup lemon juice and the sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine.
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5
Cook over medium heat, whisking constantly, until it begins to boil, about 10 minutes.
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6
Strain the curd through a fine-mesh strainer into a bowl set in the ice bath.
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7
Stir periodically until cool; remove from the ice bath.
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8
Place plastic wrap directly on the surface of the curd; refrigerate at least 1 hour and up to 3 days.
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9
Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form.
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10
Reserve 1/2 cup lemon curd for sauce; add the remaining lemon curd to the whipped cream.
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11
Fold gently until well combined.
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12
Place 8 ring molds, 3 inches in diameter and 2 1/4 inches high, on a baking sheet lined with parchment.
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13
Divide the mousse among the molds, filling each with about 3/4 cup.
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14
Place in the freezer on the sheet until firm, at least 4 hours.
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15
Drain the candied lemon zest; reserve the syrup.
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16
Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and juice of 1 lemon in a small bowl.
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17
Place the frozen mousse on plates; let warm 4 to 5 minutes before removing the molds.
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18
Meanwhile, whisk the creme fraiche and remaining 2 tablespoons cream in a medium bowl until soft peaks form.
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19
Remove the molds, spoon lemon sauce around the mousse; top with creme fraiche.
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20
Garnish with candied zest; serve.
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21
Remove the zest from the lemons with a vegetable peeler, keeping the pieces long.
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22
Remove the white pith using a paring knife.
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23
Cut into a fine julienne using a very sharp knife.
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24
Place the julienned zest in a small bowl; cover with boiling water.
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25
Let stand 30 minutes; drain.
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26
Bring the sugar and the cool water to a boil in a small saucepan over medium-high heat.
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27
When the sugar is completely dissolved, add the julienned zest, reduce heat to medium low, and cook 10 minutes.
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28
Remove from heat, cover, and let stand overnight.
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29
Store the zest in the syrup in an airtight container in the refrigerator for up to 2 weeks.
