Announcement: We liked it! (mostly)
Lemon Mousse (adapted from Martha Stewart’s Dinner at Home)
4 large eggs
2/3 cup sugar
2/3 cup fresh lemon juice
1 c heavy cream, well-chilled
Stir together the eggs, sugar and lemon juice in a saucepan. Cook over medium-low heat, stirring constantly, until slightly thickened (about two minutes). Raise heat to medium and continue to cook, stirring constantly, until mixture is thick enough to coat the back of a spoon.
Strain through a fine sieve, pressing with a rubber spatula, into a metal bowl. Cover with plastic wrap, pressing directly onto the surface. Refrigerate until well chilled.
Whisk the heavy cream until soft peaks form. Gently fold the cream into the lemon mixture with a spatula. Cover tightly with plastic wrap and refrigerate at least 30 minutes.
We LOVED the lemon-y custard part; it was like the filling of a lemon merengue pie. I could see making mini tarts with it. When mixed together with the whipped cream it was creamy and super light; almost like a lemon-flavored Cool Whip. If that’s your thing, perfect, but if you’re like us we think it would have been better with a bit less whipped cream added in.
As you can see the recipe was really easy, although with the chilling times, there is no way this could be ready in an hour–it took that long just to chill the lemon mix. Make it ahead and be happy.
Kudos, Miss Martha!