Fresh Lemon Mousse
3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 Tbsp. sugar
2 tsp. grated lemon zest
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1 cup heavy cream
1/2 cup lemon curd (recipe follows)
Sweetened Whipped Cream (recipe follows)
Sliced lemon, for garnish
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 8 to 10 minutes, or until with mixture thickens like pudding. 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.
1-1/2 cups sugar
1/4 lb. unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice
1/8 tsp. kosher salt.
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. The mixture will look curdled, but as soon as you begin to cook the mixture it smooths out fine.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened, (about 7-10 minutes), stirring constantly. As soon as it begins to thicken, remove from heat, cool and refrigerate.
(Lemon Meringue Pie in a Jar)
Place 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 Tbsp. 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-inch deep souffle dish. Decorate with sweetened whipped cream and lemon slices.
Chill and serve cold.
Sweetened Whipped Cream
1 cup cold heavy cream
1 Tbsp. sugar
1/2 tsp. vanilla
Whip on high speed until the cream forms stiff peaks.
Spoon or pipe cream on top of mousse.
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