Meyer Lemon Curd Mousse

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READY IN: 3hrs 10mins
Recipe by threeovens

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.

Ingredients Nutrition


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

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