My sister Barb amazed us with this tangy dessert when she came home from a year of au pairing in France. I have kept this recipe for a lot of years, and still love it. It is intensely sweet and tangy. You need just a small serving to instantly go to lemon heaven.
250 ml of lemon juice - 8 or 9 fresh lemons, juiced
grated zest of 1 lemon
4 eggs, separated
1 1/2 cups sugar
1/4 cup flour
Mix the egg yolks and sugar together in a cold saucepan. Stir in the flour until it's all smooth. Stir in the lemon juice and zest. Cook over medium heat, stirring constantly until it reaches a low boil and thicken up to a beautiful lemon curd. Set aside to cool.
When the curd is cool, beat the egg whites in a large bowl. Fold the curd gently into the beaten egg white until just combined. Spoon into serving cups and chill for an hour or more. If you are tansporting it, you can chill it in a covered dish, and spoon it into serving cups when you're ready for dessert.
Makes 6-8 servings
I served it on Thursday evening with a few fresh raspberries and a little puff of unsweetened fresh whipped cream beside each blob of mousse. It's really, really good.
question: do you have a mousse in yer hoose?
mompoet - loving the sweet and the tangy all together