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    You are in: Home / Recipes / Meyer Lemon Curd Mousse Recipe
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    Meyer Lemon Curd Mousse

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    3 hrs

    10 mins

    threeovens's Note:

    Meyer lemons are sweeter than ordinary lemons. The mousse is meant to be used in a crepe cake, but of course, can be eaten any way you choose. It would make a nice pie with a graham cracker crust and whipped cream on top. Or, alone or with some berries. Can be stored in the refrigerator about 3 days.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle gelatin over water; let stand until softened, about 5 minutes.
    2. 2
      In a small saucepan, whisk egg yolks; whisk in lemon zest and juice.
    3. 3
      Cook, while whisking over medium low heat until thickened and coats the back of a wooden spoon, about 8 to 10 minutes.
    4. 4
      Remove from heat, stir in gelatin; stir in butter, a few pieces at a time, stirring well after each addition.
    5. 5
      Strain, pressing with a spatula, discard any undissolved bits of gelatin and egg.
    6. 6
      Cover with plastic wrap, pressing to surface to prevent "skin" from forming.; refrigerate until set, about 2 hours.
    7. 7
      Stir and gently fold in whipped cream; refrigerate 1 hour longer.
    8. 8
      Stir before using or serving.

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    Nutritional Facts for Meyer Lemon Curd Mousse

    Serving Size: 1 (69 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 280.3
     
    Calories from Fat 181
    64%
    Total Fat 20.1 g
    30%
    Saturated Fat 11.3 g
    56%
    Cholesterol 248.8 mg
    82%
    Sodium 42.8 mg
    1%
    Total Carbohydrate 21.1 g
    7%
    Dietary Fiber 0.0 g
    0%
    Sugars 20.2 g
    80%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    meyer lemon zest

    fresh meyer lemon juice

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