Lemon Mousse

Springtime has always put me in the mood for lemons. That is when lemons are most juicy and plump here. I use them in chicken, fish, as salad dressings, marinades, and for various desserts. I decided to make a lemon mousse using fresh lemon juice. Like many desserts and dishes, lemon mousse tastes best when using fresh ingredients like juice squeezed from lemons. Unlike my previous mousse recipes, this dessert involves making a lemon curd which is not as difficult to do as it looks. Lemon mousse is one of my favorite Spring/Summertime desserts. It is luscious, light, tangy, and not to overwhelmingly sweet. This dessert serves well with a dollop of low-fat yogurt and fresh berries. Decorate it with fresh mint leaves for a finishing touch.

 

For this recipe, you will need:

1. 4 eggs separated
2. 1 container of whipped cream
3. 1/2 cup of sugar
4. 1/2 freshly squeezed lemon juice
5. Zest from one lemon
6. 4 tablespoons of margarine at room temperature

For the curd

 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the egg yolks, sugar, and lemon juice until blended. Stir constantly in order to prevent curdling, until the mixture becomes thick (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately and set aside to cool.

 

In a standing mixer with the whisk attachment, beat egg whites till soft peaks form. Add the whipped cream and beat until stiff. Fold the egg white mixture into the curd. Cover and refrigerate for several hours or overnight. Serve with fresh berries and mint leaves (optional).

 

Yields 4-6 servings