Lemon is a 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.
The odd thing is I’m usually not a huge fan of lemon desserts. I can only have a small bit because it becomes really overpowering and I get bored of the flavor real fast. Like real fast.
Happiness–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 of the thick desserts do. It’s also not made with refined sugar! This recipe uses honey as it’s sweetener, 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 (cakes, roasts, appetizers, etc) since it’s easy to transport. This wasn’t so bad to travel, so I put the mousse in little cups and sent them on their way with the hubs.
With individual cups, you can experiment with toppings such as a lemon peel, berries, coconut flakes–whatever your heart desires to make it as easy or as fancy as you want. This looks great in fancy little cups, wine glasses, margarita glasses, you name it.
As a side note, I was holding Little Miss in a sling while I mixed the curd and cream and then this happened…
That’s right, she threw her teething necklace right into the bowl. She just wanted to add her love to the mix.
Good thing I made another batch!
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–BUT don’t worry if that happens! I have a little remedy just below! The temperature should reach about 165 when it’s cooked, but you’ll know by when it begins to thicken.
If your curd turns into scrambled eggs, 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 curd 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 🙂
A luscious, airy dessert. Lemon curd mixed with rich cream is a perfect dessert to any meal.
- 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.
- Serving Size: 6