Dr Lori S Lemon Curd Mousse Cake Recipes

LEMON CURD MOUSSE CAKE

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.

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.

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:

• 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. (It took me between 10-12 minutes to reach 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.
• **Cook time does not include cooling the curd for 4 hours and the mousse chilling in the refrigerator overnight.

EASY LEMON MOUSSE

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.

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.