If you are having a party or making a special dessert for the family or friends, what could be better for dessert than Lemon Mousse. It’s one of my favorite desserts and if you are watching your weight you have the option of only eatng a small portion like these cute little cups. My catering company made these for a wedding along with Strawberry Shortcake cups and Tiramisu cups. After a big meal a lot of guests prefer to have a small dessert or a small piece of cake with an additional dessert like these Lemon Mousse. This recipe is very light with a great lemon taste. The recipe I used was from Ina Garten at the Food Network. I changed it a little by crumbling shortbread cookies for the top of the cups.
BE CAREFUL WHEN YOU ARE WITH COMPANY, YOU MIGHT WANT TO LICK YOUR CUP!!!
LEMON MOUSSE CUPS
3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
½ cup freshly squeezed lemon juice (4 lemons)
1 cup heavy cream
½ cup good bottled lemon curd, at room temperature
Sweetened Whipped cream, recipe follows
Sliced lemon, for garnish
SWEETENED WHIPPED CREAM:
1 cup cold heavy cream
1 tablespoon sugar
½ teaspoon pure vanilla extract
You may substitute the sweetened whipped cream for crushed sugar cookies or shortbread cookies.
In a large heat proof bowl whisk together 3 whole eggs and 3 egg yolks, 1 cup of sugar, lemon zest, lemon juice and a pinch of salt. Place the bowl over a pan of simmering water and stirring constantly with a wooden spoon for about 10 minutes or more until the mixture is thickened like pudding. Set aside for about 15 minutes. Cover with plastic wrap and refrigerator for a couple of hours.
Place half the egg whites and a pinch of salt in bowl and whip with an electric mixer on high. Add remaining 2 tablespoons sugar and continue to beat until the egg whites are shiny. Carefully pour the beaten egg whites into the cooled lemon mixture. At this point you can make the whipped cream or you can crush cookies for the top of the mousse. You can whip the ingredients for the whipped cream in a mixer until stiff or you can crush your sugar cookies in a food processor.
Place the mousse in your favorite cups and add your topping of choice on top. I chose to add the crushed sugar cookies with a mint leaf.
Recipe makes 12-15 small cups or 6 large cups