Reviews (2)
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
5
3 star values:
1
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
04/22/2008
Humm great tip on the butter, I will use less when I make this. I always look for specified Meyer Lemon Recipes as I have a Meyer Lemon Tree with yearound lemons.
Martha Stewart Member
Rating: Unrated
03/05/2008
I used key limes, which worked great. Next time I'm going to try this with less or maybe no butter. It made the mousse taste very heavy.
Back to Meyer Lemon Mousse Cups
All Reviews for Meyer Lemon Mousse Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Meyer Lemon Mousse Cups
Recipe Summary
Yield: Makes 8
Ingredients
Ingredient Checklist
9 lemons, preferably Meyer
3 large eggs, separated
1/2 cup sugar
4 tablespoons unsalted butter, chilled and cut into pieces
1/2 cup heavy cream
Pinch of salt
Gallery
Meyer Lemon Mousse Cups
Recipe Summary
Yield: Makes 8
Gallery
Meyer Lemon Mousse Cups
Meyer Lemon Mousse Cups
Meyer Lemon Mousse Cups
Recipe Summary
Yield: Makes 8
Recipe Summary
Yield: Makes 8
Yield: Makes 8
Makes 8
Ingredients
Ingredients
- 9 lemons, preferably Meyer
- 3 large eggs, separated
- 1/2 cup sugar
- 4 tablespoons unsalted butter, chilled and cut into pieces
- 1/2 cup heavy cream
- Pinch of salt
Directions
Using a paring knife, trim the tip end from a lemon so the fruit sits level. Cut stem end 1/4 of the way down lemon (or cut in a decorative pattern). Repeat process with 7 more lemons.
Hold a cut and trimmed lemon over a sieve set over a liquid-measuring cup. Using a reamer, squeeze juice, and set juice aside. Scoop out flesh with a spoon (do not puncture lemon skin), and discard flesh. Repeat with remaining cut lemons. Measure 1/4 cup juice, and set aside. Reserve remaining juice for another use. Cover lemon shells with plastic wrap, and refrigerate. With a grater, remove zest from half of the remaining lemon; cover zest with plastic, and set aside.
Make lemon curd: Place egg yolks, 1/4 cup lemon juice, and 6 tablespoons sugar in a small heavy saucepan. Whisk to combine. Set pan over medium heat; stir constantly with a wooden spoon, making sure to stir sides and edges of the saucepan. Cook until mixture is thick enough to coat the back of a wooden spoon, 3 to 5 minutes.
Remove saucepan from heat. Pass mixture through a fine sieve set over a medium bowl. Add butter, one piece at a time, stirring with a wooden spoon until smooth. Stir in reserved lemon zest. Place plastic wrap directly on the surface to prevent a skin from forming, and chill until firm, at least 1 hour.
In a medium bowl, whip cream to stiff peaks with a handheld electric mixer. Cover with plastic wrap, and refrigerate. Clean the whisk attachments. In a second medium bowl, with a handheld electric mixer, whip egg whites and a pinch of salt to soft peaks. Sprinkle in remaining 2 tablespoons sugar, and continue whipping until stiff glossy peaks form. Set aside.
Remove lemon curd and whipped cream from refrigerator. Stir 1/4 of the whipped cream into curd to lighten the curd. With a large rubber spatula, gently but thoroughly fold in remaining whipped cream. Fold in whipped egg whites.
Remove lemon shells from refrigerator. Transfer mousse to a medium pastry bag fitted with a coupler, and pipe into lemon shells. Chill until set, a minimum of 1 hour or overnight.
Reviews (2)
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
5
3 star values:
1
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
04/22/2008
Humm great tip on the butter, I will use less when I make this. I always look for specified Meyer Lemon Recipes as I have a Meyer Lemon Tree with yearound lemons.
Martha Stewart Member
Rating: Unrated
03/05/2008
I used key limes, which worked great. Next time I'm going to try this with less or maybe no butter. It made the mousse taste very heavy.
Reviews (2)
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
5
3 star values:
1
2 star values:
1
1 star values:
0
Add Rating & Review
8 Ratings
5 star values:
1
4 star values:
5
3 star values:
1
2 star values:
1
1 star values:
0
8 Ratings
5 star values:
1
4 star values:
5
3 star values:
1
2 star values:
1
1 star values:
0
8 Ratings
5 star values:
1
4 star values:
5
3 star values:
1
2 star values:
1
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 5
- 3 star values:
- 1
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
04/22/2008
Humm great tip on the butter, I will use less when I make this. I always look for specified Meyer Lemon Recipes as I have a Meyer Lemon Tree with yearound lemons.
Martha Stewart Member
Rating: Unrated
03/05/2008
I used key limes, which worked great. Next time I'm going to try this with less or maybe no butter. It made the mousse taste very heavy.
Martha Stewart Member
Rating: Unrated
04/22/2008
Humm great tip on the butter, I will use less when I make this. I always look for specified Meyer Lemon Recipes as I have a Meyer Lemon Tree with yearound lemons.
Rating: Unrated
Rating: Unrated
03/05/2008
I used key limes, which worked great. Next time I'm going to try this with less or maybe no butter. It made the mousse taste very heavy.
All Reviews for Meyer Lemon Mousse Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Meyer Lemon Mousse Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
