Lemon-Lime Mousse
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Everyday Food, November 2003
- Prep Time 10 minutes
- Total Time 3 hours 30 minutes
- Yield Serves 6
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Ingredients
- 6 tablespoons unsalted butter, room temperature
- 1 1/3 cups sugar
- 2 large eggs, plus 2 egg yolks
- 1/2 cup fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 teaspoon grated lemon zest, plus more for garnish
- 1 1/2 cups heavy cream
Directions
- Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).
- Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.
- In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into six glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.
Cook's Note
At the end of step 2, press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming.
Delicious!
1) this is the easiest way to make lemon curd that I've ever tried, with no apparent negative trade-off.
2) Each serving is 400+ cals. You could cut the serving size in half
OR
Lighten the mousse w/ egg whites & cream. Instead of 1.5 c. cream:
- in one bowl beat 1/2 - 3/4 c. cream until stiff peaks form
- in 2nd bowl, beat 4 egg whites until peaks form, then slowly add in 8 t. sugar until peaks stiffen & are glossy.
- fold cream into curd, then gently fold egg whites into that
what equals 6 tablespoons of butter?