Best 6 Lemon Curd Mousse Recipes

MEYER LEMON CURD MOUSSE

Steps:

• Sprinkle gelatin over water; let stand until softened, about 5 minutes.
• Whisk 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.
• Remove 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.
• Strain 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.

LEMON CURD MOUSSE

Steps:

• In a medium bowl, whip heavy cream until stiff peaks form. Gently fold 1 cup of lemon curd into your whipped cream. Do not over mix. In serving cups or dishes, spoon 1-2 Tablespoons of curd into the bottom of each cup. Pipe or spoon whipped cream mixture into each cup or dish. Top with fresh berries. Serve immediately or chill until ready to serve.

LEMON CURD MOUSSE WITH TOASTED COCONUT AND BLUEBERRIES

Steps:

• Place 2 teaspoons water in small bowl; sprinkle gelatin over. Let stand 10 minutes. Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend. Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 9 minutes. Remove from heat. Add gelatin mixture; stir to dissolve. Transfer lemon curd to medium bowl. Press plastic wrap directly onto surface. Chill until cold. (Can be made 3 days ahead. Keep chilled.)
• Preheat oven to 350°F. Spread coconut on baking sheet. Sprinkle brown sugar over.Bake until coconut is golden, stirring occasionally, about 10 minutes. Cool.
• Beat cream in medium bowl until stiff peaks form. Fold 1 cup cream into curd.
• Layer 3 tablespoons berries, 3 tablespoons mousse, 1 tablespoon coconut mixture and 3 tablespoons whipped cream in each of 8 stemmed 10-to-12 ounce glasses. Repeat layering. Top each with 2 tablespoons berries, dollop of cream, some coconut mixture and more berries. (Can be made 6 hours ahead. Cover; chill.)

LEMON CURD MOUSSE

Steps:

• In a heavy saucepan whisk together the egg yolks and the sugar, whisk in the lemon juice and the butter, and cook the mixture over moderately low heat, whisking constantly, for 5 to 7 minutes, or until it just reaches the boiling point. (Do not let the mixture boil.) Strain the curd through a fine sieve set over a bowl, stir in the zest, and let the mixture cool, its surface covered with plastic wrap. Chill the curd, covered, for at least 4 hours or overnight.
• In a bowl with an electric mixer beat the cream until it holds stiff peaks, whisk one fourth of it into the curd to lighten it, and fold in the remaining cream gently but thoroughly. Transfer the mousse to a serving bowl and chill it, covered, overnight. Serve the mousse as an accompaniment to the poached pears.

DR. LORI'S LEMON CURD MOUSSE CAKE

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.

LEMON CURD MOUSSE

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.