Frozen Lemon Mousse

Thanks to store-bought lemon curd, you don’t need to spend any time at the stovetop to make this ethereal frozen mousse. With the help of a stand mixer, the base comes together in a few minutes, then is frozen in a loaf pan until firm enough to unmold and slice. Bonne Maman is one of our favorite brands for lemon curd; Chivers also is good. Vodka minimizes iciness and helps prevents the texture becoming too firm so we don’t advise omitting it (its flavor is hardly detectable). The mousse will keep in the freezer for a couple weeks, making this an ideal make-ahead dessert. Mixed fresh berries are a perfect garnish. Note: The eggs in this recipe are not cooked. If you wish to use pasteurized eggs in place of the raw eggs, use 1 cup, however to obtain the proper volume, the pasteurized eggs must be whipped alone, without the lemon sugar. Combine the sugar and lemon zest in a small bowl and rub them together with your fingers, then whip the eggs as directed until almost doubled in volume; with the mixer running on medium, sprinkle in the lemon sugar, then continue to whip for about another 10 seconds.