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.
This one is a keeper, for sure! Thanks!
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