Lemon Mousse

Last summer I had a citrus themed dinner party. Everything was well received, except for the lemon mousse, you either love it or hate it. People cried foul because of its tartness (even though I topped it with sweetened whipped cream) or had texture issues with it. It is still one of my favorite desserts and the naysayers don't know what they are missing. I just made it plain topped with fresh raspberries. I have a feeling I will be enjoying all four servings myself, which is fine by me.





Lemon Mousse

3/4 cup Lemon Curd (recipe follows)
1/2 cup heavy cream, whipped

Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Serve with fresh berries of your choosing.

Lemon Curd

3 large egg yolks + 1 egg
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice, (2 lemons)
½ cup sugar
4 tablespoons unsalted butter, cold and cut into pieces

Combine eggs, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.

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