Lemon Lime Mousse
From lacrenshaw 15 years ago
- 12 minutes to make
- Serves 6
We are warned to place plastic wrap DIRECTLY onto lemon curd to prevent skin from forming... words of wisdom from marthastewart.com.
Ingredients
- 6 tablespoons unsalted butter, room temperature shopping list
- 1 1/3 cups sugar shopping list
- 2 large eggs PLUS 2 egg yolks shopping list
- 1/2 cup fresh lemon juice shopping list
- 2 tablespoons fresh lime juice shopping list
- 1 teaspoon lemon zest PLUS more for garnish shopping list
- 1 1/2 cups heavy cream shopping list
How to make it
- In a medium saucepan whisk together 1 cup sugar, eggs, yolks and lemon and lime juices (mixture may appear curdled).
- Place over low heat; cook, stirring until smooth, about 4 to 5 minutes.
- Raise heat to medium; cook stirring constantly until thick enough to coat the back of a spoon, 4 to 8 minutes.
- DO NOT BOIL!
- Remove pan from heat and stir in zest.
- Transfer mixture to a bowl.
- Cover surface of lemon curd with plastic wrap.
- Chill at least 1 hour.
- **The curd may stay refrigerated for up to 2 days before using.
- In a mixing bowl beat cream and remaining 1/3 cup sugar to soft peaks.
- Whisk lemon curd to loosen.
- Gently fold whipped cream into curd.
- Spoon into 6 glasses.
- Cover and chill at least 2 hours and up to 3 days.
- Just prior to serving, garnish with zest.
People Who Like This Dish 2
- quaziefly ALL POINTS
- minitindel THE HEART OF THE WINE COUNTRY, CA
- juels Clayton, NC
- sandysunshine Blaine, MN
- lacrenshaw Horsham, PA
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The Rating
Reviewed by 3 people-
OMG!!!!!!!!!!! i love it lorraine gimme gimme i want lol
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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MMmmm.....looks and sounds so luscious! Love lemon flavor!
juels
in Clayton loved it
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