Lemon Mousse


-First, the Lemon Curd
makes about a pint
3 large eggs
-3 large eggs yolks
-1/2 cup sugar
-zest of 1 lemon (strip the lemon of zest before you juice, or youll be desperately trying to scrape zest off lemon peels, like Ive been caught doing)
-1/2 cup lemon juice (if you want this to taste fresh and vibrant, not chemically and processed, you MUST squeeze your own lemons. Five or six lemons should do it. Taking the time is beyond worth it.)
-pinch of salt
-2 sticks (8 oz) unsalted butter, cut up into small pieces

see all the steps on the link :)

Source link: http://www.pastrypal.com/2009/07/lemon-mousse-in-60-seconds/

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