Mousse
3 eggs
3 egg yolks
1/2 cup lemon juice
1/2 cup sugar
1/4 cup butter, diced
3 teaspoons grated lemon peel
1 1/2 cups chilled heavy whipping cream
1 cup graham cracker crumbs
Blueberry Sauce
1/4 cup lemon juice
5 tablespoons sugar
1 teaspoon grated lemon peel
2 pints blueberries

Mousse
Line 9x5 inch loaf pan with plastic wrap, leaving overhang. Whisk eggs and yolks together. Combine 1/2 cup lemon juice, 1/2 cup sugar and butter in saucepan. Stir over medium heat till butter melts and sugar dissolves. Gradually whisk warm lemon mixture into eggs and return to saucepan. Stir over medium heat 3 minutes till custard thickens. Do not boil. Remove from heat and whisk in 3 teaspoons lemon peel. Chill 30 minutes till cold. Beat cream till stiff peaks form. Fold cream into custard in 2 additions. Spread 1/4 of mousse over bottom of prepared pan. Sprinkle with 1/4 cup crumbs. Repeat layering with mousse and crumbs two more times. Top with remaining mousse and sprinkle with remaining crumbs. Fold plastic wrap over to cover dessert completely. Freeze 6 hours till solid. Uncover mousse and turn out onto platter. Remove plastic wrap. Slice and serve with sauce.
Blueberry Sauce
Mix lemon juice, sugar and lemon peel together. Mix in half of berries. Let stand 1 hour till sugar dissolves, stirring often. Puree mixture in blender. Strain into another bowl. Mix in remaining berries. Cover sauce and chill up to 1 day.