Frozen Lemon Mousse with Blueberry Sauce

1. 1

   Line 9 1/4x5 1/4x2 3/4-inch loaf pan with plastic wrap, leaving long overhang.

2. 2

   Whisk 3 whole eggs and 3 egg yolks in medium bowl to blend.

3. 3

   Combine 1/2 cup lemon juice, 1/2 cup sugar, and butter in heavy medium saucepan.

4. 4

   Stir over medium heat until butter melts and sugar dissolves.

5. 5

   Gradually whisk warm lemon mixture into eggs; return to saucepan.

6. 6

   Stir over medium heat until custard thickens, about 3 minutes (do not boil).

7. 7

   Transfer to large bowl; whisk in 3 teaspoons lemon peel.

8. 8

   Chill lemon custard until cold, about 30 minutes.

9. 9

   Beat whipping cream in medium bowl until peaks form.

10. 10

    Fold whipped cream into lemon custard in 2 additions.

11. 11

    Spread 1/4 of lemon mousse (about 1 1/2 cups) over bottom of prepared pan.

12. 12

    Sprinkle with 1/4 cup cookie crumbs.

13. 13

    Repeat layering with lemon mousse and crumbs 2 more times.

14. 14

    Top with remaining 1/4 of lemon mousse.

15. 15

    Sprinkle with remaining 1/4 cup crumbs.

16. 16

    Fold plastic-wrap overhang over dessert to cover completely.

17. 17

    Freeze dessert until solid, at least 6 hours.

18. 18

    (Can be made 2 days ahead.

19. 19

    Keep frozen.)

20. 20

    Mix 1/4 cup lemon juice, 5 tablespoons sugar, and 1 teaspoon lemon peel in medium bowl.

21. 21

    Mix in two 1/2-pint baskets berries.

22. 22

    Let stand until sugar dissolves, stirring often, about 1 hour; puree mixture in blender.

23. 23

    Strain into another medium bowl.

24. 24

    Mix in remaining berries.

25. 25

    Cover sauce; chill up to 1 day.

26. 26

    Uncover lemon mousse.

27. 27

    Turn out onto platter.

28. 28

    Peel off plastic.

29. 29

    Slice and serve with blueberry sauce.

* Per serving · 4 servings · Values may vary.