This pale yellow mousse is lovely heaped into small glass bowls and topped with fresh berries.
Lemon Mousse
6 lemons (approximately)
3/4 cup PLUS 2 tablespoons sugar, divided use
4 eggs
1 stick (1/2 cup) unsalted butter, melted
1 cup heavy cream
1/2 teaspoon vanilla extract
Fresh berries, for serving
Zest 2 lemons into a large heavy saucepan. Juice all lemons and measure out 3/4 cup juice; pour into the pan. Whisk in 3/4 cup sugar, the eggs and butter.
Set pan over medium heat and whisk until thick, 5 to 6 minutes. Press this tart lemon curd through a fine-mesh sieve into a clean bowl.
Let cool. Cover and chill.
Use an electric mixer fitted with the whisk attachment (or a handheld whisk and muscle) to whip cream, remaining 2 tablespoons sugar and the vanilla to sturdy peaks. Pour in chilled lemon curd and whip briefly to combine.
Serve garnished with fresh berries.
Makes 8 servings.
Recipe by Leah Eskin
Food on 05/04/2016