Yield Makes 10 to 12 servings Number Of Ingredients 18 Steps:
For 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. (Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.) For crust: Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool. For mousse: Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes. Meanwhile, place 1 3/4 cups lemon curd in 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 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using 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 egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight. Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over 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 ahead.) Arrange lemon slices between rosettes. Cut cake into wedges.
Time P1DT2h Yield 1 cake, 8-10 serving(s) Number Of Ingredients 15 Steps:
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.
Time 20m Yield 2 servings Number Of Ingredients 4 Steps:
With chilled beaters whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Either blend the lemon mousse into blueberries. Or, layer mousse, fresh blueberries, and mousse in a wine glass; garnish with fresh mint.
Time 1h10m Yield 4 Number Of Ingredients 7 Steps:
Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners’ sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside. Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes. Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving. Garnish with fresh berries and mint leaves.
