I love lemons. Somehow, I always try to convince myself that because they are so light and refreshing, that using them will result in some low-cal dessert. But the desserts I seem to find, generally don't fit the bill. If you can get over the fact that you need a lot of eggs for the curd, a ton of sugar, and heavy whipping cream for the mousse, Lemon Curd Mousse Cake is a wonderful lemon dessert that is relatively easy to prepare. I think, I like the fact that I can make it in stages (you really are required to as with most dishes calling for a lemon curd), because I was able to make it over a couple of days.

Seeing as I didn't not have any pastry tips, and I used all the lemons to make the curd, my decorative plating doesn't compare with the Bon Appetit picture (but then it rarely does -- sigh), but I simply drizzled some of the leftover mousse on the cake, and it looked okay.