Dr. Lori's Lemon Curd Mousse Cake
- Ready In:
- 26hrs
- Ingredients:
- 15
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
-
Curd
- 2 1⁄3 cups sugar
- 4 teaspoons cornstarch
- 1 cup fresh lemon juice
- 4 large eggs
- 4 large egg yolks
- 3⁄4 cup salted butter, cut into 1/2-inch cubes
-
Crust
- nonstick vegetable oil cooking spray
- 2 cups crumbled shortbread cookies, about 7 . 5 oz
- 1⁄4 cup unsalted butter, melted
-
Mousse
- 5 tablespoons water
- 4 teaspoons unflavored gelatin
- 6 large egg whites
- 3⁄4 cup sugar
- 1 1⁄2 cups heavy whipping cream
- lemon slice (to garnish)
directions
-
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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.