Recipe by Trinkets
This is my friend Lori's most famous dessert. She found this delicious concoction on Bon Appetit. Lemony, creamy, rich and decadent. This will either get you married or make you famous! This does take time and many bowls but I can personally guarantee this will be the only thing people talk about the next day!
- 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
- nonstick vegetable oil cooking spray
- 2 cups crumbled shortbread cookies, about 7 . 5 oz
- 1⁄4 cup unsalted butter, melted
- 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 See How It's Made
- 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.
- 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.
- 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.