For the lemon mousse, first separate the eggs. Whisk the sugar, egg yolks and juice of one lemon in a saucepan over very low heat or in a bain-marie until the cream thickens but does not boil. Stir in the grated lemon zest.
Whip the egg whites together with the salt until stiff. Immediately beat into the egg yolk mixture. Pour the crushed marrows into portion molds or dessert bowls. Pour the cream over the top and refrigerate for 1 hour. Before serving, pour the whipped cream over the lemon mousse.
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