- 6
Ingredients
- 4 egg yolks, plus 1 whole egg, beaten
- 1 cup sugar
- 1/2 cup fresh lemon juice (about 3 lemons)
- Pinch of salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup Limoncello
- 1 cup whipping cream
Preparation
Step 1
In a medium-sized saucepan over medium heat, whisk together beaten egg yolks and whole egg, sugar, lemon juice and salt. Switch to a spoon and stir for 10 to 15 minutes, or until mixture thickens. You'll know when this happens (it thickens up even more when cooled).
Remove pot from heat and stir in butter, a few pats at a time, until it is all used up. Stir in Limoncello until incorporated. If you want it perfectly smooth, strain through a fine sieve. Let curd cool and thicken, stirring every so often, then cover and place in the fridge for 1 hour.
When curd is cold, whip whipping cream until stiff peaks form. In a large bowl, fold whipped cream into the lemon curd, reserving a few dollops of plain whipped cream for garnish.
Spoon mousse into lovely dessert glasses, top with a touch of whipped cream and serve with biscotti on the side.