Lemon mousse packs a punch of citrus

Published 3:10 pm Tuesday, March 29, 2016

This dessert is no weakling. This double-strength lemon mousse is a bowl of sunny citrus folded into soft cream.

Lemon mousse

6 lemons (approximately)

¾ cup plus 2 tablespoons sugar

4 eggs

1 stick (½ cup) unsalted butter, melted

1 cup heavy cream

½ teaspoon vanilla

Fresh berries

Squeeze: Zest 2 lemons into a large heavy saucepan. Squeeze all lemons and measure out ¾ cup juice; pour into the pan. Whisk in ¾ cup sugar, the eggs and butter.

Thicken: Set pan over medium heat and whisk until thick, 5-6 minutes. Press this tart lemon curd through a fine-mesh sieve into a clean bowl.

Chill: Let cool. Cover and chill.

Whip: Use an electric mixer fitted with the whisk attachment (or a handheld whisk and muscle) to whip cream, remaining 2 tablespoons sugar and the vanilla to sturdy peaks. Pour in chilled lemon curd and whip briefly to combine.

Serve: This pale yellow mousse is lovely heaped into small glass bowls and topped with fresh berries.

Prep: 30 minutes plus time to cool.

Makes: 8 servings