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1
Line 9 1/4x5 1/4x2 3/4-inch loaf pan with plastic wrap, leaving long overhang.
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2
Whisk 3 whole eggs and 3 egg yolks in medium bowl to blend.
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3
Combine 1/2 cup lemon juice, 1/2 cup sugar, and butter in heavy medium saucepan.
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4
Stir over medium heat until butter melts and sugar dissolves.
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5
Gradually whisk warm lemon mixture into eggs; return to saucepan.
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6
Stir over medium heat until custard thickens, about 3 minutes (do not boil).
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7
Transfer to large bowl; whisk in 3 teaspoons lemon peel.
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8
Chill lemon custard until cold, about 30 minutes.
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9
Beat whipping cream in medium bowl until peaks form.
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10
Fold whipped cream into lemon custard in 2 additions.
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11
Spread 1/4 of lemon mousse (about 1 1/2 cups) over bottom of prepared pan.
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12
Sprinkle with 1/4 cup cookie crumbs.
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13
Repeat layering with lemon mousse and crumbs 2 more times.
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14
Top with remaining 1/4 of lemon mousse.
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15
Sprinkle with remaining 1/4 cup crumbs.
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16
Fold plastic-wrap overhang over dessert to cover completely.
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17
Freeze dessert until solid, at least 6 hours.
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18
(Can be made 2 days ahead.
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19
Keep frozen.)
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20
Mix 1/4 cup lemon juice, 5 tablespoons sugar, and 1 teaspoon lemon peel in medium bowl.
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21
Mix in two 1/2-pint baskets berries.
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22
Let stand until sugar dissolves, stirring often, about 1 hour; puree mixture in blender.
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23
Strain into another medium bowl.
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24
Mix in remaining berries.
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25
Cover sauce; chill up to 1 day.
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26
Uncover lemon mousse.
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27
Turn out onto platter.
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28
Peel off plastic.
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29
Slice and serve with blueberry sauce.
