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Fresh Lemon Mousse

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Ingredients

  • Sweetened Whipped Cream:
  • 3 extra-large whole eggs
  • 3 extra-large eggs, separated
  • 1 cup plus 2 tablespoons sugar
  • 2 teaspoons grated lemon zest
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • Kosher salt
  • 1 cup heavy cream
  • 1/2 cup good bottled lemon curd, at room temperature
  • Sweetened Whipped Cream, recipe follows
  • Sliced lemon, for garnish
  • 1 cup cold heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon pure vanilla extract

Details

Preparation time 75mins
Cooking time 87mins

Preparation

Step 1

1. In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a
pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10
to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the
heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until
completely chilled.

2. Place half the *egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high
speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the
beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer
fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks.
Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inchdeep
souffle dish. Decorate with sweetened whipped cream and lemon slices
that have been cut into quarters. Chill and serve cold.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh,
properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the
shell.

3. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and
then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

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