Here is the link: http://www.saveur.com/article...
Thanks so much, everyone. ;o)
As far as taste and texture are concerned, I would say yes. I've made a strawberry mousse from a Food52 non-recipe with similar proportions to your lemon mousse recipe and it held up beautifully for several days as a layer on a génoise-based birthday cake
Granted the strawberry mousse had gelatin, but i think the lemon curd base should help stabilize it. If you're worried you could just add a wee bit of gelatin as in the recipe above.
As far as food safety is concerned, I don't know. I'm pretty sure it's fine, but you can use pasteurized eggs if you're really worried.
Aisha, thank you so much. I was thinking I might want to do everything except the egg whites, which I'd beat and fold in an hour or so before serving, but then looked for simpler alternatives and have decided to do this lemon posset, instead: https://www.cooksillustrated... Linked on that page is a chocolate pudding recipe that looks really good, too.
Thanks again. ;o)
You're welcome Antonia! That posset looks very tempting (no CI subscription, so unfortunately I can't see the whole recipe), and perhaps even more suitable as a lush winter dessert, compared to a light summery-feeling mousse. Good luck !
Thanks, Aisha. The lemon dessert will be following a somewhat rich Christmas menu; with the posset, I plan to serve homemade truffles scented with orange zest and Cointreau. I wanted something fresh and light to follow the meal, but I agree that the mousse is just a bit too summery, even here in sunny CA. ;o)