This mousse recipe produces a firm mousse that's meant to use for building a Charlotte (https://food52.com/recipes/68966-citrus-charlotte), a pretty mousse cake surrounded with ladyfingers. You can also make this mousse and serve in dishes, but remember it's on the firm side, since it's meant to be sliced! I used an adaptation of Alice Medrich's lemon curd recipe as the base of this mousse (https://food52.com/recipes/22935-lemon-curd). I love her method because it's so easy and delicious, and making mousse has a lot of moving parts - keeping the curd simple makes it all much easier!

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