Meyer Lemon Curd Mousse

Name: Meyer Lemon Curd Mousse
Yield: 1
Ingredients: 1 tsp. unflavored gelatin (from one 1/4-ounce envelope); 1 tbsp. cold water; 4 large eggs; 6 large yolks; 1 c. sugar; 1 tbsp. plus 2 tsp. finely grated Meyer lemon zest (from 2 lemons); 3/4 c. fresh Meyer lemon juice (from 5 to 6 lemons); 6 tbsp. cold unsalted butter, cut into small pieces; 1 c. Heavy cream, whipped

Published: Apr 17, 2015

Courtesy of martha Stewart

Yields:

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Meyer lemons are ideal for this recipe because they aren't too tart. If they aren't available, you can substitute regular lemons, but you may need to add more sugar to taste.

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Ingredients

1 tsp. unflavored gelatin (from one 1/4-ounce envelope)
1 Tbsp. cold water
4 large eggs
6 large yolks
1 cup sugar
1 Tbsp. plus 2 tsp. finely grated Meyer lemon zest (from 2 lemons)
3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)
6 Tbsp. cold unsalted butter, cut into small pieces
1 cup Heavy cream, whipped

Directions

1. Step 1Sprinkle gelatin over water; let stand until softened, about 5 minutes.
2. Step 2Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.
3. Step 3Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
4. Step 4Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.