Lemon Mousse

I made this Lemon Mousse for friends after a PEI mussel meal (See Mussels with Chorizo recipe). I wanted something fresh and light. This was perfect! I have served it in individual martini glasses as well as a soufflé dish, both worked equally as well. In fact, we liked it so much that when I served it in the soufflé dish, I went back to get the rest so everyone could have seconds. That is the best compliment ever!

Serves: 6
Prep Time: 15 minutes, then 1-2 hours chilling time
Cook Time: 10-12 minutes

3 large eggs
3 large eggs, separated
1 cup of sugar, plus 2 tablespoons (divided use)
2 heaping teaspoons grated lemon zest
½ cup lemon juice (about 4 lemons) freshly squeezed
Pinch of sea salt
1 cup heavy cream
½ cup bottled lemon curd, room temperature
Lemon slice for garnish, cut in quarters

1. In a large heat proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup of sugar, lemon zest, lemon juice and a pinch of salt.
2. Place the bowl over a pan of warm simmering water and cook, stirring constantly with a wooden spoon, for about 10-12 minutes, until the mixture is thick. Switch to a whisk when it starts to thicken. Take off the heat and set aside for 15 minutes.
3. After 15 minutes, cover with plastic wrap, right on the pudding and sides and refrigerate for 1-2 hours, until completely chilled.
4. In a stand-up mixer with the whisk attachment, place the 3 egg whites and a pinch of salt in the bowl. Beat on high speed, add the remaining 2 tablespoons of sugar and beat until the whites are stiff and shiny.
5. Gently fold the beaten egg whites into the cold lemon mixture with a rubber spatula.
6. In the same mixing bowl (no need to clean the bowl), fitted with the whisk attachment, add the cream, beat on high speed until the cream forms stiff peaks.
7. Gently fold the whipped cream into the lemon mixture.
8. Gently fold in the lemon curd and spoon into a soufflé dish or individual serving dishes.
9. Chill and serve cold.

Garnish: with lemon slices

RESOURCE LINKS:

Wooden Spoon:

Whisk:

Soufflé Dish: