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Lemon Mousse

As I have gotten older it seems that my tastes have changed. I’m not just talking about clothes (I finally just gave away a bunch of clothes I had since high school. Trust me, it was time.) It is true with food too. Even cilantro, which I used to hate in even the tiniest amounts, has become tolerable to me when cooked. Before when I went out to eat I used to always gravitate towards the richest, most chocolately dessert on the menu.

Lemon Mousse

finely grated zest of 2 lemons
1/2 cup lemon juice
4 eggs, separated*
1 cup plus 2 tablespoons sugar, (9 oz) divided

Set a fine mesh strainer over a medium bowl. Combine the lemon zest, lemon juice, egg yolks and 6 tablespoons (3 oz) sugar in a large microwave safe bowl. Whisk until smooth. Cook in the microwave for one minute. Remove the bowl from the microwave and whisk well. Cook for another minute and whisk again. Cook for 30 seconds and whisk again. Keep cooking in 30 second intervals until the curd thickens slightly and coats the back of a spoon. Pour the curd through the strainer into the medium bowl and use a spatula to force as much of the curd through the strainer as possible. Let curd cool to room temperature.

Place the egg whites and the remaining 3/4 cup sugar in bowl of mixer. Place the bowl over a pan of simmering water and stir continuously until the whites are warm and the sugar has dissolved. Using the whisk attachment beat the egg whites until stiff peaks form. Place 1/4 of the egg whites into the bowl with the lemon curd and stir to combine. Gently fold in the remaining egg whites. Pour the mousse into serving cups and chill until cold. (It can also be frozen)

*the egg whites are not cooked in this recipe. If that is a concern use pasteurized egg whites instead and use the leftover unpasteurized ones for a recipe where they are cooked, such as these cookies.