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Meyer Lemon Curd Mousse

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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.

Source: Martha Stewart Living, April 2010
Yield

Ingredients

Directions

Cook's Notes

Mousse can be refrigerated for up to 3 days.

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Reviews

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How would you rate this recipe?
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  • 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.
    Reply
  • 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!!
    Reply
  • jodirappaport
    3 SEP, 2010
    Is their an alternative to using gelatin (for vegetarians)?...
    Reply
  • 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.
    Reply

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