Recipe

Lemon Lime Mousse Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 7 months, 3 weeks ago We are warned to place plastic wrap DIRECTLY onto lemon curd to prevent skin from forming... words of wisdom from marthastewart.com. Prep:10m Cook:12m Servings:6	Lacrenshaw
	butter sugar eggs lemonjuice limejuice lemonzest heavycream

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Ingredients

6 tablespoons unsalted butter, room temperature

1 1/3 cups sugar

2 large eggs PLUS 2 egg yolks

1/2 cup fresh lemon juice

2 tablespoons fresh lime juice

1 teaspoon lemon zest PLUS more for garnish

1 1/2 cups heavy cream

Directions

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.

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Comments

juels 7 months, 3 weeks ago said:
MMmmm.....looks and sounds so luscious! Love lemon flavor!

minitindel 7 months, 3 weeks ago said:
OMG!!!!!!!!!!! i love it lorraine gimme gimme i want lol

tink

lacrenshaw 7 months, 3 weeks ago said:
I would like to have you BOTH here for the first time I make this one, julia and tink... after all there isn't THAT much distance between Pennsylvania and North Carolina and California! I'm looking forward to this for a delightful summer meal closer. Thanks for your fives, my friends.
L

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