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Lemon-Lime Mousse

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The velvety curd is also delicious spread on shortbread and scones.

Source: Everyday Food, November 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

At the end of step 2, press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming. You can also make the recipe (through step 1) up to 2 days ahead; keep it refrigerated.

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Reviews

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How would you rate this recipe?
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  • browland
    18 MAR, 2017
    This dessert never fails to impress guests. It's delicious, delicate and looks like I'm an expert chef, when really it's super simple to make. This is one of my go-to desserts for several years now and will continue to be.
    Reply
    • browland
      18 MAR, 2017
      Also, I reduce sugar by not adding it to cream, and using under a cup for lemon curd. Grate lime to add a bit of green colour to garnish
  • fortheloveofbutter
    1 APR, 2013
    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
    Reply
  • michellecf
    26 FEB, 2011
    what equals 6 tablespoons of butter?
    Reply

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