Best Lemon Mousse Damask Tart Recipes

LEMON CURD SPREAD

Lemon Curd Spread image

Serve this richly-flavored curd with scones or pound cake, or whip it into our Lemon Mousse.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h15m

Yield Makes 2 1/2 to 3 cups

Number Of Ingredients 5

Ingredients

6 large eggs
3/4 cup sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
3/4 cup fresh lemon juice, (from about 4 lemons)
8 tablespoons (1 stick) unsalted butter, cut into pieces

Steps:

In a medium saucepan, whisk eggs, sugar, and zest to combine. Whisk in lemon juice; add butter.
Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd, and refrigerate until cool, at least 2 hours and up to 3 days.

FRESH LEMON MOUSSE

Fresh Lemon Mousse image

Provided by Ina Garten

Categories dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.