It’s the week of Seder and Easter and there’s chocolate and eggs everywhere. Avoiding the candy aisle at the grocery store, I wanted to go a little more “Spring” with something light and zesty for a dessert.
Lemon is another favorite flavor at my house. I love using it in dinners and I almost always HAVE to have it in my water. It just makes dishes taste wonderfully fresh.
I’m usually not a huge fan of lemon desserts however. I can usually only have a small bit because it becomes really overpowering and I get bored of the flavor real fast.
This mousse is not overpowering at all. The use of cream really helps tone it down and the airy texture doesn’t hold your tongue hostage like some thick desserts do. It’s also not made with refined sugar! This has honey in it so it’s a happy clean eating dessert. Annnd if you just wanted the curd just leave the cream out! It tastes great on everything!
For my desserts, Chris’ coworkers always end up as food testers. Usually they get more solid types of food (breads, cakes, pies, etc) since it’s easy to transport. This however, is a mousse. I debated back and forth on putting them in nice little cups or one big dish. I finally went with the little cups.
With individual cups, you can decorate with toppings such as a lemon peel, berries, coconut flakes, or you can even put your chocolate egg candies on top. This looks great in fancy little cups, wine glasses, margarita glasses, you name it.
That’s right, she threw her teething necklace right into the bowl. She just wanted to add her love to the mix.
Looks like they will just have to wait till tomorrow to get a new batch of the mousse.
Okay some helpful and simple tips regarding the lemon curd.
Make sure to cook the ingredients on medium low heat and stir frequently. (I know, I should have taken pictures of the process, but it slipped my mind completely!) If you don’t cook it on medium low, you’ll end up with scrambled eggs. The temperature should reach about 165 when it’s cooked, but you’ll know by when it begins to thicken.
I highly suggest straining the mix after it’s done cooking. It will take all the “scrambled” parts out that happened if it accidentally started to cook too much.
Don’t press on the curds to get it to go through the strainer or the egg will go through. Simply move it back and forth with a spatula slowly and the smooth curds will make there way through.
Tada! Delicious lemon curd! Just look at that pretty color! Let it cool overnight in the refrigerator or at least an hour before mixing with the cool cream.
Mix one cup of cream to stiff peaks. Add the cooled curds into the cream.
Make sure two are mixed well.
Insert the mousse into your serving cups and refrigerate for at least two hours. Once it’s ready, go ahead and place whatever you’d like on for a topping. I’ve selected strawberries for this batch 🙂
- 3 Eggs, lightly beaten
- 1 Egg yolk
- 1/2 cup of Unsalted butter (1 stick), sliced into six pieces
- 1/3 cup Honey (1/2 cup if you prefer sweeter)
- Zest of 1 lemon
- 6 TBSP Lemon juice
- 1 cup Heavy whipping cream
- Topping of choice
- Place all ingredients EXCEPT heavy whipping cream into a medium saucepan.
- On medium low heat, stir frequently until the mixture melts together and thickens. The temperature of the curds should reach 165 degrees when done.
- Pour curds through a strainer into a bowl to remove any unwanted pieces.
- Cover and refrigerate until cool.
- Place heavy whipping cream in a mixer and whip cream to stiff peaks.
- Fold cream and curds together well and transfer into serving bowls/cups.
- Refrigerate for 2+ hours to firm.
- Place topping over mousse right before serving.