1. Put the full egg, egg yolk (set white aside for later), sugar, lemon and butter in a pan and heat over a low heat until the butter has melted, keep stirring until starts to bubble and thicken.

2. Remove from the heat and let the mix cool, it doesn't need to be fully cold but cool to the touch, I left it standing for about 30-40 mins.

3. Whisk 200ml of the double cream in a jug or bowl with icing sugar until you get stiff peaks.

4. Whisk the egg white until stiff peaks.

5. Mix the lemon curd made in step one into the cream then fold in the egg white. Split into 6 glasses.

6. Whisk the remaining 50ml of cream until stiff and place on top on the mousse. Allow to set fully in the fridge for at least 4 hours. Top with a wedge of lemon if you like!