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.

Martha Stewart Living, April 2010


Recipe Summary

Makes about 3 3/4 cups


Ingredient Checklist


Instructions Checklist
  • Sprinkle gelatin over water; let stand until softened, about 5 minutes.

  • 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.

  • 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.

  • 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 Notes

Mousse can be refrigerated for up to 3 days.


Reviews (2)

27 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
Used it as a filling for lemon macarons. Perfect for piping! Would love to have a pectin recipe for vegetarians-it's what all the commercial brands of lemon curd seem to use but my several attempts did not get me to the correct texture!
Rating: Unrated
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.