Lemon Mousse

February 25th, 2011 by justJENN

Well, Lemon Fest week is coming to a close. Sad. Are you lemon-ed out yet?? I hope you enjoyed the lemon recipes here and on Food Librarian’s blog. What should I do next, artichoke week? Hm. I think not…
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I love the taste of fresh lemon, and this light as a cloud dessert is great for dinner parties or just to savor on a day when you deserve it.

ingredients:
3 large eggs, plus 3 egg yolks
1 cup sugar
Juice of 3 lemons or ½ cup
Zest of one lemon
1 1/2 cups heavy cream
1/3 cup powdered sugar

Fresh lemon juice is the best, but often FULL of pulp. So when I juice them, I do it over a strainer over a bowl, to catch all the pulp and seeds.

Whisk together the sugar, eggs, yolks, salt and lemon juice.

Pour the mixture into a saucepan. Start it off on low heat, then raise it to medium high and cook – stirring constantly until thickened. Be careful to not boil it.

Remove the pan from the heat, and stir in lemon zest. Pour the lemon mixture into a bowl and cover with plastic wrap, making sure the plastic wrap sits on the surface. Chill in the fridge until cooled.

In a mixing bowl, beat the heavy cream and powdered sugar until you get soft peaks.

Fold the chilled lemon curd into the whipped cream until just combined.

Spoon into serving dishes – it should fill about 8 parfait glasses. Keep in the fridge til you’re ready to serve.