Awesome Fresh Lemon Mousse

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Awesome Fresh Lemon Mousse

Postby KarenVA » March 24th, 2015, 11:11 am

I had some fresh lemons from Our Meyer Lemon Tree to use--and I found this recipe for Lemon Mousse!! It is soooooo good!!

Fresh Lemon Mousse
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Serves:
6 servings

Ingredients
• 3 extra-large whole eggs
• 3 extra-large eggs, separated (I use Wilton powdered Meringue instead of egg whites http://www.wilton.com/store/site/produc ... nguepowder )
• 1 cup plus 2 tablespoons sugar
• 2 teaspoons grated lemon zest
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• Kosher salt
• 1 cup heavy cream
• Sweetened Whipped Cream, recipe follows
• Sliced lemon, for garnish

Directions
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.

Place half the *egg whites or Meringue Powder (2 teaspoons of powder + 2 tablespoons of water = 1 egg white) and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Sweetened Whipped Cream:
• 1 cup cold heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon pure vanilla extract
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
KarenVA
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Re: Awesome Fresh Lemon Mousse

Postby nonie » March 24th, 2015, 12:15 pm

Oh, that sounds so good!!
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Re: Awesome Fresh Lemon Mousse

Postby NancyF » March 24th, 2015, 2:40 pm

It does - lemon is my favorite flavor ever.

I put my mixer bowl and the beater in the freezer along with the heavy cream for about 15 minutes before I whip it. Same ingredients as the recipe. Supposedly it whips better if it is really cold.

Now I am craving something lemon.

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Re: Awesome Fresh Lemon Mousse

Postby minnie63 » March 24th, 2015, 9:05 pm

Sounds like I could eat the whole thing! :mademyday:
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Re: Awesome Fresh Lemon Mousse

Postby KarenVA » March 25th, 2015, 6:19 am

It makes six servings and we only had two of them--so PLEASE stop by for dessert!!!
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Re: Awesome Fresh Lemon Mousse

Postby Bunbun5 » March 27th, 2015, 8:48 am

I love lemon and this would be perfect to use up my eggs. Thanks.
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