Meyer Lemon Mousse (Gluten-free)


This is a wonderful dessert, worth a little fuss.  Use all of the lemon zest from your lemons – it won’t be too tart.  This is so good, you don’t need any topping.  Some of it can be made ahead, always a plus in my book.  It is also gluten-free.
Meyer Lemon Mousse
  4              Large  Eggs
     2/3       Cup  Sugar
     2/3       Cup  Meyer Lemon Juice -- (3 large lemons) 
  1              Cup  Heavy Cream
                  Meyer Lemon Zest
Stir together eggs, sugar and juice in a medium saucepan, add zest.  Cook over medium-low heat, stirring constantly, until slightly thickened, about 2 minutes.  Raise heat to medium; continue to cook, stirring constantly, until mixture is thick enough to coat the back of the spoon, (170°), about 5 minutes.  Strain through a fine sieve, pressing with a flexible spatula, into a metal bowl.  Cover with plastic wrap, pressing it directly on the surface; refrigerate until well chilled, 1-2 hours or overnight.
Using an electric mixer beat the cream in a large well-chilled bowl. 
Whip the cream until moderately stiff.  Stop whipping when the cream forms soft peaks.  Don't get too stiff or it won't blend into custard.
Fold the cream gently into lemon mixture with flexible spatula.  Cover tightly with plastic wrap and refrigerate at least 30 minutes, before spooning into dessert cups.
6 Servings    "3 Cups"
Lemon curd makes about 1 1/2 cups.  Whole recipe makes about 3 cups.
 *If making all of it a day ahead, make the custard and chill, and whip the cream and add it on the serving day.  You can freeze the leftovers for delicious ice cream. 

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