Lemon Lime Mousse

Everyday Food, 2003

Makes 6 servings

    6 tablespoons unsalted butter room temp                        
    1 1/3 cups sugar                                               
    2 large eggs + 2 egg yolks                                     
    1/2 cup fresh lemon juice                                      
    2 teaspoons fresh lime juice                                   
    1 1/2 cups heavy cream                                         
    1 teaspoon lemon zest                                          

PREPTIME10 MINUTES/TOTAL TIME 3 HOURS 30 MINUTES

You con make the lemon curd (through step one) up to two days ahead; keep
it refrigerated. The velvety curd is also delicious spread on shortbread and scones.

Make the lemon curd: In a medium saucepan whisk together butter, 1 cup sugar, eggs, yolks, lemon juice, and lime juice (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).

Remove the pan from the heat; stir in the lemon zest.Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.  Press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming.

In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into six glasses. Cover; chill at least 2 hours and up to 3 days, Just before serving, garnish with zest.

MY NOTE: Very tasty, but heavy (essentially, you're eating whipped cream) so best to serve with ice cream or sorbet or shortbread.

MXF