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
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