There is plenty of intense lemon flavor in this lemon curd lightened with whipped cream.
Can also be used between cake layers for a delightful filling.
2 T cold water
1 tsp powdered unflavored gelatin
6 large egg yolks
Grated zest of 4 lemons (about 4 tsp)
1/2 C lemon juice (from about 4 lemons)
3/4 C sugar
1/8 tsp coarse salt
1/2 C (1 stick) cold unsalted butter, cut into 1/2- inch pieces
1/2 C heavy cream
1. In a small bowl, sprinkle the cold water over the gelatin; set aside.
2. In a medium saucepan, combine the egg yolks, lemon zest, lemon juice, sugar, and salt, and whisk to combine. Set over medium heat and cook, stirring constantly, until the mixture has thickened enough to coat the back of a wooden spoon, about 5 minutes. Do not boil. Whisk in the gelatin.
3. Strain through a fine strainer into the bowl of a standing mixer fitted with the paddle attachment. Beat until slightly cooled, 2 to 3 minutes. Beat in the butter a little at a time, and continue beating until smooth and completely cooled. Transfer to a large bowl and let stand until the gelatin just begins to set, about 10 minutes.
4. Wash and dry the mixer bowl. Add the cream and beat with the whisk attachment until medium peaks form. Fold into the cooled lemon mixture and refrigerate until very cold and the mousse is set 2 to 3 hours.
Thank you Susan for a lovely meal!Print this Recipe