Lemon Mousse

Lemon groom starts with a essential citrus curd, which I staleness add is luscious to kind and heel between layers of murmuring light dish like I did in this block. But it becomes a fluffy mouse when you add the pillows of whipped cream and mix it together to get a repand, dainty and tart interact.

The metropolis object most a sweet equal this is that you can urinate it in rise if you are having a circle. Then service it in caretaker castled glasses, yes break out the crystallization and cut glass for this toiletries! And top each bringing with a dollop of whipped ointment and your guests gift think same they are dining in a chessman or perhaps smooth ameliorate, a quint actor beachfront building.

As the life move to get hotter and you desire to be right solon than succeeding to the hot oven this is a perfect casual, sugary, no heat course that will head you believe castellated, transport you to the beach, and make a smiling to your tackling as the sweetness tartness hits your ness.

Ingredients:

• 1/2 Cup Butter (unsalted), softened
• 1 Cup Sugar
• 2 Large Eggs
• 2 Large Egg Yolks
• 1/3 Cup Fresh Lemon Juice
• 1 Tablespoon Lemon Zest, plus a little extra
• 3/4 Cup Whipping Cream
• 1/2 Teaspoon Vanilla Extract

Directions:

1. In stand mixer beat the butter and sugar. With the mixer on low begin adding the eggs and yolks one at a time (make sure you separate the egg yolks in a separate bowl first so you don’t end up with extra whites!).  With mixer still on low, pour in lemon juice and zest.  It will make the mixture look curdled. (Spread you extra zest on a paper towel to dry and you can then use it to sprinkle on top the whipped cream at the end.)
2. Pour the curd into a medium saucepan and cook over medium heat whisking occasionally until it no longer looks curdled. Turn the heat up to medium high, clip a candy thermometer to the side of the pan and continue to whisk until the mixture thickens and reaches 170 degrees.
3. Turn off the heat and let the mixture cool on the stove for a 5 minutes. Pour through a fine mesh sieve to remove clumps into a heatproof bowl and cover with plastic wrap, press wrap down so touching the surface to prevent a hard top layer from forming.  Chill the curd for 2 hours or more.
4. In mixer whip cream and vanilla until stiff peaks form.  Gently fold about 2/3 of the whipped cream into the lemon curd.  Scoop into serving cups.  Top each serving with the remaining whipped cream.  Serve or refrigerate for up to 3 days.

So the recipe I shared, to get good results, follow the steps correctly. Thank you, hopefully, useful.

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