© Kamran Siddiqi
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

This creamy, sweet and tangy mousse is fantastic on its own, but Stephanie Prida will also layer it with slices of pound cake and strawberries. Slideshow: More Fruit Desserts

How to Make It

Step 1    

In a large heatproof bowl, combine the sugar, lemon zest and lemon juice with the egg yolks. Set the bowl over a saucepan of simmering water and cook over moderately high heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat and whisk in the butter until melted and incorporated. Strain the lemon curd into a bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate the curd until chilled, about 2 hours.

Step 2    

In a large bowl, using an electric mixer, whip the cream until firm. Fold two-thirds of the whipped cream into the lemon curd and spoon into bowls. Dollop the remaining whipped cream on top and serve.

You May Like