This simple recipe doesn't call for raw eggs or gelatin to make a light and airy lemon mousse. It tastes great, is creamy, tart, and cool!
– 1 large egg – 2 large egg yolks – 2/3 cup granulated sugar – 1/2 cup fresh lemon juice – 6 Tbsp unsalted butter, cut in piece – 1 cup cold heavy cream – 2 Tbsp confectioner's sugar
Whisk egg, yolks, and sugar in a 2-3 quart heavy-bottomed saucepan. Mix in lemon juice. Over medium-high heat, stir the butter almost constantly.
Switch to a silicone spoonula and stir, scraping the pan sides and bottom as the butter melts and thickens.
Remove from heat after a few seconds of stirring and a mild bubble. Make shiny, thick curd. To get the most curd through a strainer, use the back of your silicone spoonula.
Only little lumps of fried egg remain. Cool the curd, then cover and chill until cold. Cooling thickens it.
Whip cream and sugar until firm peaks form. Gently fold cold lemon curd until streak-free. Fill 4 glasses or jars with curd, cover, and refrigerate until serving.