Dr. Lori's Lemon Curd Mousse Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 26hrs
SERVES: 8-10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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.
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