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Meyer Lemon Curd Mousse

Use this recipe to make our Meyer Lemon Crepe Cake. Meyer lemons are ideal for this recipe because they aren't too tart. If they aren't available, you can substitute regular lemons, but you may need to add more sugar to taste.

  • Yield: Makes about 3 3/4 cups
Meyer Lemon Curd Mousse

Source: Martha Stewart Living, April 2010


  • 1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
  • 1 tablespoon cold water
  • 4 large eggs plus 6 large yolks
  • 1 cup sugar
  • 1 tablespoon plus 2 teaspoons finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup heavy cream, whipped


  1. Sprinkle gelatin over water; let stand until softened, about 5 minutes.

  2. Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.

  3. Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.

  4. Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.

Cook's Note

Mousse can be refrigerated for up to 3 days.

Reviews (4)

  • JaneRW 25 Feb, 2012

    to jodirappaport: the vegetarian alternative to gelatin is to use Agar. maybe whole foods sells it. Asian grocery stores may sell plain agar too--i know they have flavored mixes, ex almond and mango, made just like jello.

  • Charmaussie 6 Jan, 2011

    This lemon curd mousse is OUT OF THIS WORLD!!!! Instead of sprinkling the gelatin over water, I sprinkled the gelatin over the custard and gave it a good whisk, just before the butter was added. It did not affect the texture or quality of the mousse at all. You will knock everyone off their feet with this lemon curd!!

  • jr 3 Sep, 2010

    Is their an alternative to using gelatin (for vegetarians)?...

  • caprim50 8 Apr, 2010

    time consuming but worth it. i used an 8 inch crepe pan -- 6 inches seemed way too small for 12 slices. also, i let the curd "set" overnight and it was hard as a rock -- i was able to soften it by beating with a spoon, but there were lumps. i'd recommend using the curd within 2 hours in the frig.

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