Best 4 Dr Loris Lemon Curd Mousse Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of delectable desserts, "Dr. Loris Lemon Curd Mousse Cake" stands as a symphony of flavors, textures and visual appeal. This exquisite cake has captured the hearts of dessert enthusiasts, and for good reason. Its layers of tangy lemon curd, velvety mousse and light and fluffy cake combine to create an unforgettable culinary experience. If you're seeking a recipe that will tantalize your taste buds and impress your guests, look no further. Embark on a culinary journey as we explore the best recipes for "Dr. Loris Lemon Curd Mousse Cake" and uncover the secrets behind its divine taste and elegant presentation.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CURD MOUSSE CAKE



Lemon Curd Mousse Cake image

Categories     Cake     Citrus     Dessert     Bake     Wedding     Lemon     Spring     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 18

Curd
2 1/3 cups sugar
4 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Crust
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs (about 7 1/2 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
Mousse
5 tablespoons water
4 teaspoons unflavored gelatin
6 large egg whites
3/4 cup sugar
1 1/2 cups chilled heavy whipping cream
Lemon slices, cut into quarters (garnish)

Steps:

  • For curd:
  • Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead.
  • Press plastic wrap onto surface of curd and keep chilled.)
  • For crust:
  • Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.
  • For mousse:
  • Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes.
  • Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
  • Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
  • Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.)
  • Arrange lemon slices between rosettes. Cut cake into wedges.

DR. LORI'S LEMON CURD MOUSSE CAKE



Dr. Lori's Lemon Curd Mousse Cake image

This is my friend Lori's most famous dessert. She found this delicious concoction on Bon Appetit. Lemony, creamy, rich and decadent. This will either get you married or make you famous! This does take time and many bowls but I can personally guarantee this will be the only thing people talk about the next day!

Provided by Penny Stettinius

Categories     Dessert

Time P1DT2h

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 15

2 1/3 cups sugar
4 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup salted butter, cut into 1/2-inch cubes
nonstick vegetable oil cooking spray
2 cups crumbled shortbread cookies, about 7 . 5 oz
1/4 cup unsalted butter, melted
5 tablespoons water
4 teaspoons unflavored gelatin
6 large egg whites
3/4 cup sugar
1 1/2 cups heavy whipping cream
lemon slice (to garnish)

Steps:

  • Curd:.
  • Mix sugar and cornstarch in heavy large saucepan.
  • Gradually add lemon juice, whisking until all cornstarch dissolves.
  • Whisk in eggs and yolks.
  • Add butter.
  • Stir over medium heat until curd thickens and boils, about 12 minutes.
  • Transfer to medium bowl.
  • Chill until cold, at least 6 hours.
  • This part can be made up to one week in advance. Press plastic wrap onto surface of curd and keep chilled.
  • Crust:.
  • Preheat oven to 350 degrees.
  • Spray bottom of 8" diameter springform pan with nonstick spray.
  • Blend cookie crumbs and butter in small bowl.
  • Press onto bottom of pan.
  • Bake until golden, about 15 mu=inutes.
  • Cool.
  • Mousse:.
  • Place water into a small saucepan.
  • Sprinkle gelatin evenly over water.
  • Let stand until gelatin softens, approximately 15 minutes.
  • Meanwhile, place 1 3/4 Cups lemon curd in a large bowl.
  • Stir 3/4 Cup curd in another small saucepan over medium-low heat until very warm.
  • Stir gelatin mixture over medium-low heat until dissolved and liquid is clear, DO NOT BOIL.
  • Whisk warm gelatin mixture into the 3/4 Cup warm curd.
  • Gradually whisk gelatin-curd mixture into curd in the large bowl.
  • Using an electric mixer, beat egg whites in medium bowl until soft peaks form.
  • Gradually add sugar,beating until whites are thick and glossy.
  • Fold whites into curd mixture in 3 additions.
  • Using same beaters, beat cream in another medium bowl until peaks form.
  • Fold into eggwhite-curd mixture in 3 additions, also.
  • Pour enough mousse over cooled crust to fill pan completely.
  • Pour remaining remaining mousse into a small bowl and reserve.
  • Cover and chill mousse cake, reserved mousse and remaining curd overnight.
  • Using long, thin knife, cut aroundcake to loosen.
  • Remove pan sides.
  • Gently spread 3/4 Cup of remaining curd over top of cake.
  • Transfer reserved mousse to pastry bag fitted with small star tip.
  • Pipe rosettes of mousse around top edge of cake.
  • Chill cake until ready to serve.
  • Can be made up to 8 hours in advance.
  • Arrange lemon slices between rosettes.
  • Cut cake into wedges to serve.

Nutrition Facts : Calories 749.3, Fat 44.3, SaturatedFat 26.4, Cholesterol 332.8, Sodium 223.4, Carbohydrate 82.8, Fiber 0.1, Sugar 78.2, Protein 9.5

LEMON CURD MOUSSE



Lemon Curd Mousse image

Provided by Food Network

Categories     dessert

Time 20m

Yield 2 servings

Number Of Ingredients 4

1/2 cup heavy cream
1/2 cup prepared lemon curd
Fresh blueberries, rinsed and dried
Fresh mint sprigs for garnish

Steps:

  • With chilled beaters whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Either blend the lemon mousse into blueberries. Or, layer mousse, fresh blueberries, and mousse in a wine glass; garnish with fresh mint.

EASY LEMON MOUSSE



Easy Lemon Mousse image

Enjoy the simplicity of a homemade, but quick and easy lemon mousse served with fresh berries and a sprig of mint on top. It's rich, so you may find a smaller serving is appropriate, in which case you'll get 6 servings.

Provided by lutzflcat

Categories     Lemon Desserts

Time 1h10m

Yield 4

Number Of Ingredients 7

½ cup heavy cream
1 tablespoon confectioners' sugar
1 (4 ounce) package cream cheese, softened
1 ½ cups lemon curd
½ teaspoon vanilla extract
4 tablespoons mixed fresh berries
4 fresh mint leaves

Steps:

  • Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
  • Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
  • Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
  • Garnish with fresh berries and mint leaves.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 80.9 g, Cholesterol 148.3 mg, Fat 26 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 15.6 g, Sodium 171.6 mg

Tips:

  • For a smoother mousse, make sure the egg whites are at room temperature before whipping.
  • Be careful not to overbeat the egg whites, or they will become dry and stiff.
  • Fold the whipped egg whites into the lemon curd mixture gently, to avoid deflating the egg whites.
  • Chill the cake for at least 4 hours before serving, to allow the flavors to meld.
  • Garnish the cake with fresh berries, lemon zest, or whipped cream before serving.

Conclusion:

Dr. Lori's Lemon Curd Mousse Cake is a delightful dessert that is perfect for any occasion. With its creamy, tangy lemon flavor and light, fluffy texture, this cake is sure to please everyone at the table. The combination of the lemon curd mousse and the vanilla sponge cake is simply divine, and the fresh berries and lemon zest add a refreshing touch. Whether you're a fan of lemon desserts or just looking for something new and delicious to try, Dr. Lori's Lemon Curd Mousse Cake is sure to be a hit.

Related Topics