I’ve never really like mousse; I always felt like it wanted to be pudding and failed. But, as you may know, I have a lemon tree that won’t quit. So when you have a bushel of lemons in one hand and some unused-but-slowly-aging heavy cream in the other … well, you make mousse.
This recipe not only marks the first time I’ve made mousse, but the first time I’ve successfully made lemon curd. I tried once, years ago, and it was an unmitigated disaster. It feels good to finally triumph over a recipe! You’ll notice this recipe, from Everyday Food, is actually called “Lemon Lime Mousse.” Since my main goal was to use up my surplus of lemons, I didn’t bother with the lime.
Overall, this dessert was delicious. The lemon curd was tart and went perfectly with the fresh whipped cream. I will say, though, that it’s a heavy dessert. You’re not going to sit down to a pint of this mousse and live to tell the tale. It would be excellent with some shortbread cookies or served with a scoop of fruit sorbet. It also tends to have a better consistency as the days go on (until the day it becomes old and soggy, anyway).
Lemon Lime Mousse
Makes 6 servings.
- 6 tablespoons unsalted butter room temp
- 1 1/3 cups sugar
- 2 large eggs + 2 egg yolks
- 1/2 cup fresh lemon juice
- 2 teaspoons fresh lime juice
- 1 1/2 cups heavy cream
- 1 teaspoon lemon zest
PREP TIME:10 MINUTES/TOTAL TIME: 3 HOURS 30 MINUTES
1. You can make the lemon curd (through step one) up to two days ahead; keep it refrigerated. The velvety curd is also delicious spread on shortbread and scones.
2. Make the lemon curd: In a medium saucepan whisk together butter, 1 cup sugar, eggs, yolks, lemon juice, and lime juice (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).
3. Remove the pan from the heat; stir in the lemon zest.Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour. Press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming.
4. In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into six glasses. Cover; chill at least 2 hours and up to 3 days, Just before serving, garnish with zest.