Fresh Lemon Curd Mousse

• Fill the bottom of the double boiler with water and bring to a boil. Reduce heat to keep at a simmer.
• Mix eggs, eggs yolks, 2/3 cup sugar, lemon zest, and lemon juice in the top pan of the double boiler. If you don't have a double boiler, simply fill a medium pot with water about 2/3 full. Then place the egg mixture in a bowl that can sit on top of the pot, but with the bottom of the bowl able to reach the water. (*If all else fails, just cook the lemon curd in a saucepan over low heat, stirring constantly, until thickened. We've done this many times!)
• Place the bowl with the mixture over the water and cook, stirring constantly with a wooden spoon or whisk, until the mixture thickens enough to coat the back of a spoon. This takes anywhere from 5 to 10 minutes, depending upon the heat.
  
• Remove the curd from the heat and cool for about 15 minutes. Then cover the lemon curd with a piece of plastic wrap directly on the curd. Refrigerate until completely chilled, at least 30 minutes. This can be made ahead of time and refrigerated until you're ready to make the mousse.
• For the meringue, place the egg whites in the bowl of your mixer. Add cream of tartar and beat until frothy. Add sugar and continue to beat until stiff peaks form and egg whites become shiny.
  
• Gently fold the beaten egg whites into the lemon curd.
• Whip the heavy cream to stiff peaks and gently fold it into the lemon curd-egg white mixture.
• You can store the mousse in the refrigerator for several hours or overnight and then stuff the hallowed-out lemons when you're ready to serve.
• To prepare the lemons, cut the rounded end off the bottom of the lemon so that it will stand flat. Cut the top 3/4-inch of the lemon off the top and discard or save for another use. Now, holding the lemon in your hand, juice the lemon using a wooden hand-held juicer, saving the juice, and continue to rotate the juicer so that the membranes of the lemon are flattened to make room for the mousse.
  
• Fill your lemons with the lemon mousse all the way to the top of the lemons. Garnish with edible flowers. Refrigerate until ready to serve. Serve chilled.