LEMON CURD MOUSSE

Lemon Curd Mousse image

Provided by Juenessa

Categories Lemon

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

10 large egg yolks
1 1/4 cups sugar
3/4 cup fresh lemon juice
1/2 cup unsalted butter, cut into pieces and softened
1 tablespoon freshly grated lemon zest
1 1/4 cups heavy cream

Steps:

In a heavy saucepan whisk together the egg yolks and the sugar, whisk in the lemon juice and the butter, and cook the mixture over moderately low heat, whisking constantly, for 5 to 7 minutes, or until it just reaches the boiling point. (It took me between 10-12 minutes to reach the boiling point. Do not let the mixture boil.)
Strain the curd through a fine sieve set over a bowl, stir in the zest, and let the mixture cool, its surface covered with plastic wrap.
Chill the curd, covered, for at least 4 hours or overnight.
In a bowl with an electric mixer beat the cream until it holds stiff peaks, whisk one fourth of it into the curd to lighten it, and fold in the remaining cream gently but thoroughly.
Transfer the mousse to a serving bowl and chill it, covered, overnight.
**Cook time does not include cooling the curd for 4 hours and the mousse chilling in the refrigerator overnight.

Nutrition Facts : Calories 425.5, Fat 30.9, SaturatedFat 17.9, Cholesterol 343.7, Sodium 26.2, Carbohydrate 35.1, Fiber 0.2, Sugar 32, Protein 4.3