Lemon Curd And Lemon Mousse

Posted On September 27, 2008

Filed under Desserts and Snacks

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Lemon Curd

Great for making Mousse, filling a pie, or spooning over scones, biscuits or pound cake.

6 eggs

3/4 cup granulated sugar

1 Tbs finely grated lemon zest (from 1 lemon)

3/4 cup fresh lemon juice (From about 4 lemons)

½ cup unsalted butter, cut into pieces

1. In a medium saucepan, whisk eggs, sugar, and zest to combine. Whisk in lemon juice, add butter.

2. Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 8 minutes. Immediately pour through a fine mesh sieve into a bowl. Press plastic wrap directly on surface of curd and refrigerate until cool, at least 2 hours and up to 3 days.

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Lemon Mousse

1 ½ cups Lemon Curd

1 cup chilled whipping cream

3 Tbs granulated sugar.

Place lemon curd in a medium bowl. In another medium bowl, using an electric mixer, beat cream with sugar until peaks form. Add a third of the whipped cream to the curd and mix to combine  this will lighten the curd somewhat and make it easier to fold into remainder of the whipped cream.) Add remaining whipped cream and fold gently with a rubber spatula. Spoon mousse into serving dishes. Serve immediately- with ginger snaps or other cookies. If desires- cover and chill up to 2 days.

Makes 4 servings


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