Prep 3 hrs
Cook 10 mins
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.
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 4 large eggs
- 6 egg yolks
- 1 cup sugar
- 1 tablespoon meyer lemon zest plus 2 tsp meyer lemon zest (2 lemons)
- 3⁄4 cup fresh meyer lemon juice (5-6 lemons)
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 1 cup heavy cream, whipped
- Sprinkle gelatin over water; let stand until softened, about 5 minutes.
- In a small saucepan, whisk egg yolks; whisk in lemon zest and juice.
- Cook, while whisking over medium low heat until thickened and coats the back of a wooden spoon, about 8 to 10 minutes.
- Remove from heat, stir in gelatin; stir in butter, a few pieces at a time, stirring well after each addition.
- Strain, pressing with a spatula, discard any undissolved bits of gelatin and egg.
- Cover with plastic wrap, pressing to surface to prevent "skin" from forming.; refrigerate until set, about 2 hours.
- Stir and gently fold in whipped cream; refrigerate 1 hour longer.
- Stir before using or serving.