Sunday, 5 July 2009
I always have a big bowl of lemons in the house. I reckon that the lemon is probably one of my most used ingredients . . . in salad dressings, desserts, breads and cakes . . . sauces, squeezed over fish, etc. I go through a LOT of lemons, I really do!
Lemon anything is just about my favourite flavour as well! Oh, how I love Lemon Meringue Pie, and Sticky Lemon Drizzle cake . . . not to mention Lemon Curd, Lemon tuiles, Lemonade . . . well, you get the picture, I am sure!
We're going on holiday tommorrow so I had a bunch of lemons that I wanted to get used up before we go.
What to do . . . what to do . . .
And then I had a brainstorm! Lemon Mousse! The perfect dessert for these hot and sticky days we've been having lately. Light, and cool and oh so heavenly!!!
I love lemon anything and this is a tasty version of a lemon mousse, chock full of delicious lemon flavours and light as air!
the finely grated zest of 3 lemons
1/4 cup (60ml) fresh lemon juice
3/4 cup (185g) caster sugar
4 large eggs, separated
5 1/2 ounces unsalted butter, cut into small pieces
Place the lemon zest, lemon juice, sugar and egg yolks in the top of a double boiler, over simmering water, and cook over a low heat. Stir constantly, cooking for about 10 minutes, or until the mixture coats the back of a metal spoon. Whisk in the butter, piece at a time. Remove from the heat and cool.
Whisk the egg whites in a clean and great free bowl, until stiff.
Fold half of the egg whites into the lemon mixture with a metal spoon, then fold in the remaining egg whites. Divide amongst 4 serving dishes and chill until firm. Serve with a small cake or crisp cookie on the side.
If you'd like to make the Lemon Madeleines to serve with the mousse like I did, hop onto A Year From Oak Cottage to get the recipe.