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Ingredients

  • Lemon Curd
  • 2 Roche Bros. large eggs
  • ¾ cup Food Club granulated sugar
  • 1 tablespoon lemon zest
  • ¾ cup Food Club unsalted butter (1½ sticks)
  • ¼ cup plus 2 tablespoons fresh lemon juice
  • 8 (4-ounce) glass jars
  • Whipped Cream
  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • Fresh berries and fresh mint sprigs for garnish (optional)

DIRECTIONS

Prepare Lemon Curd:

  1. In medium bowl, whisk together eggs, sugar and lemon zest until light and fluffy.
  2. In medium saucepan, heat butter and lemon juice to boiling over medium-high heat; remove from heat. To temper egg mixture, transfer 3 cup of the hot butter mixture into egg mixture while whisking constantly; add butter-egg mixture back to saucepan. Heat mixture to boiling over medium heat, whisking constantly. Cook 2 minutes or until large bubbles appear and mixture thickens; remove from heat.
  3. Transfer lemon curd to large bowl; cover surface with plastic and refrigerate at least 6 hours or overnight.
Prepare Whipped Cream:
  1. In large bowl, with mixer on low speed, beat cream, powdered sugar and vanilla 2 minutes. Increase speed to medium-high; beat 4 minutes or until medium-fi rm peaks form. Reserve 1½ cups whipped cream for garnish.
With rubber spatula, fold half of the remaining whipped cream into lemon curd until combined; fold in remaining whipped cream. Evenly divide mousse into jars. Garnish with reserved whipped cream; top with berries and mint, if desired. Serve or refrigerate up to 4 hours.

NUTRITION
  • 468 Calories
  • 38g Fat (25g Saturated)
  • 173mg Cholesterol
  • 42mg Sodium
  • 25g Carbohydrates
  • 0g Fiber
  • 3g Protein
CATEGORIES

2 Responses to Lemon Mousse

  1. sandy kiess says:

    This recipe sounds tasty. Can the whipped cream portion be altered to use a frozen non-dairy topping in same quantities for those folks who are lactose intolerant?

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