Lemon Mousse with Lemon Curd

Heat the lemon curd on medium low heat, stirring constantly to prevent burning. Once it starts bubbling and thickens up, take it off the heat.

Immediately add butter, vanilla, and salt to the hot lemon curd. Stir the curd until the butter melts and it's smooth. Strain it into a large bowl to remove the zest. Set aside to cool.

Find a heat safe bowl that fits on top of a small saucepan without touching the bottom. Add water to the bottom of the saucepan and set it to simmer.

Add egg whites and ½ cup sugar into the bowl. Stir together to combine. Place the bowl on top of the saucepan. Stir frequently. Once the sugar dissolves, use a thermometer to check the temperature of the egg whites. Once it reaches 165°F (74°C), carefully remove the bowl from the heat. If you don't have a thermometer, touch the egg whites and rub it between your fingers - it will be hot and you won't feel the sugar grains.

Use an electric mixer and a whisk attachment to whip the egg whites to stiff peaks. This will take about 5 minutes.

Fold half of the egg whites into the lemon curd, then add the other half and fold until evenly incorporated.

Whip the heavy whipping cream to stiff peaks with a whisk attachment in the empty bowl from the egg whites (no need to wash it).

Fold the whipping cream into the mousse mixture, being careful and stop folding as soon as it is evenly incorporated. If you overwork it, it won't set. Transfer into individual serving bowls or keep it in the large bowl.

Smooth the top and cover. Refrigerate the mousse for at least 2 hours to set - I let it set overnight.

When ready to serve, scoop generous portions onto plates and drizzle with a bit of high quality, extra virgin, olive oil. Top with a basil leaf (optional). Serve immediately while it's chilled.