Mousse au Citron

Mousse au Citron

My friend Erin and her Mother, Colleen, came over for lunch the other day.  We were celebrating Colleen's birthday.  Of course, I made a Spinach and Ham quiche and my famous French Onion Soup. However, for dessert instead of the usual chocolate torte I decided on something with lemons because I have a lemon tree that is full.  I found this recipe for lemon mousse in the Saveur magazine.  It took 2 days...started on Monday and finished on Tuesday.  But it was good...a little heavy but good.

Mousse au Citron

serves 8 - 10  

8   eggs
1  1/4 cups sugar
1/2 tsp. salt
Juice and zest of 4 lemons
1  cup heavy cream
1  tsp. vanilla extract

Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4 qt saucepan.  Add salt and juice and zest; stir until smooth.  Place saucepan over medium heat; cook stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes.  Pour through a fine strainer into a large bowl and chill.

Next Day:
Whisk egg white and remaining sugar n a bow until stiff peaks form:  add to curd.  Fold gently until combined: set aside.  Which cream and vanilla in a bowl until stiff peaks form: add to curd mixture.  Fold until combined.  Spoon mousse into serving cups: chill before serving.

It was really tasty "cool" but filling.  No wonder it serves 8 to 10.  But worth the time.

So enjoy...