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Fresh Lemon Mousse Recipe

   
 

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     Fresh Lemon Mousse

Category   Desserts - Breads
Sub Category   None

Ingredients
8 large eggs (4 separated)
1 cup plus 2 Tbsp sugar
2 tsp grated lemon zest
1/2 cup fresh lemon juice (about 4 lemons)
2 cups heavy cream, divided
1/2 cup lemon curd
1 Tbsp powdered sugar
1/2 tsp vanilla extract
 

Instructions
In large heat proof bowl, whisk together whole eggs and egg yolds, 1 cup sugar, lemon zest and juice and pinch of salt; place bowl over pan of simmering water and cook, stirring constantly until mixture is the consistency of pudding, about 10-12 minutes; remove from heat and cool 15 minutes; cover surface with plastic wrap and refrigerate 1-2 hours, until completely chilled.
Combine egg whites with pinch of salt in bowl of electric mixture; beat on high with whisk attachment until thickened; add 2 Tbsp sugar and continue to beat until stiff and shiny; gently fold egg whites into lemon mixture.
In same mixer bowl, whip 1 cup cream to stiff peaks on high speed; fold cream into lemon mixture; fold in lemon curd until no white streaks remain.
Pour into 7 inch round souffle dish; chill until cold; whip remaining 1 cup cream with 1 Tbsp sugar and vanilla extract to stiff peaks; serve mousse topped with whipped cream.


Originally Submitted
3/19/2010





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