Yield: Six 6 oz. Servings
Lovely, cool, and creamy this dessert is the perfect antidote to a sweet-tooth in the summer’s heat. The ingredients are usually on hand in my refrigerator and it takes a little over an hour to prepare, most of the time spent chilling the lemon custard.
4 Large Eggs, whole 4 Large Eggs, yolks and whites separated 1 1/4 cups + 4 Tablespoons granulated sugar, divided 3 teaspoons Lemon Zest 3/4 Cup Lemon Juice, fresh 1/4 teaspoon Kosher Salt 1 1/4 Cup Heavy Whipping Cream 1 teaspoon Vanilla Extract
- Fill a large saucepan with several inches of water and bring to a simmer over medium heat.
- In a large, heat-proof bowl, whisk together the whole eggs and the egg yolks, the sugar, the lemon zest, lemon juice, and salt.
- Place the bowl over the pan of simmering water and cook, stirring constantly, for about 10-15 minutes. A whisk is helpful in this stirring, especially as it begins to thicken, but should be applied gently. The mixture will thicken and lighten as it cooks.
- Remove the mixture from the heat and allow to sit at room temperature for 15 minutes. Cover with plastic wrap and refrigerate for approximately 1 hour until it is chilled through. The result will be a thick lemon custard.
- In a separate mixing bowl, beat egg whites for 1 minute, and then add two (2) tablespoons of the remaining sugar. Continue beating egg whites and sugar until stiff peaks form.
- Fold the egg whites into the chilled lemon custard.
- Add the cream to the bowl just vacated by the egg whites along with the remaining two (2) tablespoons of sugar. Beat on medium to high speed until stiff peaks form.
- Fold whipped cream into the lemon mixture. Spoon resulting mousse into serving dishes and chill thoroughly. Serve cold.
- Crumble graham crackers, vanilla wafers, shortbread or lemon cookies in serving dish before spooning lemon mousse into chill.
- Top with sweetened whip cream before serving.
- Garnish with additional lemon slices or zest.