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!
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
- 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.
- 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.
- After 15 minutes, cover with plastic wrap, right on the pudding and sides and refrigerate for 1-2 hours, until completely chilled.
- 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.
- Gently fold the beaten egg whites into the cold lemon mixture with a rubber spatula.
- 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.
- Gently fold the whipped cream into the lemon mixture.
- Gently fold in the lemon curd and spoon into a soufflé dish or individual serving dishes.
- Chill and serve cold.
Garnish: with lemon slices