Lemon Mousse for Passover

We're invited to our friend's house the first night of Passover and I was assigned dessert. Not just any dessert but the lemon mousse I made for them a few years ago—it's requested every time we have Seders together!

PHOTO: KATHY GOLDMAN; FROM PLAYING WITH MY FOOD

This is so refreshing after a large meal...the taste of fresh lemons really comes through.

I'm not crazy about using the non-dairy whipped topping but it's once a year and there is no other substitution for a parve mousse that's kosher for Passover.

Frozen Lemon Mousse
6 lemons
1 pint parve whipped topping
4 eggs
1 1/2 cups sugar

1. Grate zest from two lemons and juice all six lemons.
2. Combine juice, eggs, zest and sugar in the top of a double boiler.
3. Cook, stirring until thick and creamy about 10 minutes.
4. Refrigerate at least one hour until cool.
5. Whip topping, fold into curd, then freeze.
6. Top with fresh berries.