Pots de Lemon Mousse

In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and salt. Place the bowl over a pan of simmering water and stir constantly with a wooden spoon 12-15 minutes. The mixture will thicken to coat the spoon. Remove from heat and cool for 15 minutes. Place plastic wrap directly on top of the mixture and chill in the refrigerator for 2 hours.

Use 1/2 cup of the reserved egg whites, a pinch of salt and beat with an electric mixer until soft peaks form. Add the remaining 2 tablespoons sugar and beat on high speed until the whites are stiff and shiny. Gently fold the beaten whites into the chilled lemon mixture with a rubber spatula.

Whip the cream with an electric mixer and beat on high speed until stiff peaks form. Gently fold the whipped cream into the lemon mixture.

Gently fold in the lemon curd and ladle mixture into 6 small pots (ramekins, cups, custard bowls) and garnish with a thin halved lemon slice and fresh mint leaves. Chill several hours before serving.

This will keep nicely in the refrigerator for several days. Can be made ahead.