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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
7-8 medium lemons, preferably organic if you can find them
2 cups sugar
4 large eggs yolks plus 4 large whole eggs, at room temperature, lightly beaten
3/4 cup unsalted butter), cut into pieces
1-1/2 cups heavy cream, chilled
Scrub the lemons with hot soapy water. Rinse really well and dry completely. Zest all of the lemons, being careful to avoid the pith (the white part that live right below the yellow part of the lemon).
In a separate bowl, combine the sugar and the lemon zest. Work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Set aside.
Juice the lemons, reserving at least 1 cup but no more than 1 1/4 cup of lemon juice. Strain the juice through a sieve to remove the pulp and any seeds.
Combine the lemon zesty sugar, the lemon juice, and the eggs into a sauce pan. Whisk over medium-high heat for 10 minutes, stirring constantly. Be careful not to boil the curd! And don't even think of walking away from the stove for even a second! Mixture will thicken and you'll know it's ready when it's temperature is 165 degrees and it coats the back of a wooden spoon.
Remove from the heat, add the butter and whisk until the butter is all melted and incorporated. Pour the curd through a wire sieve into a glass bowl. Cover the surface of the curd with plastic wrap and promptly refrigerate, stirring periodically until it's totally cool, for at least 1 hour or for as long as 3 days.
Whip 1 1/2 cups chilled heavy cream in large chilled mixing bowl until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined. Pour the mousse in an 8-inch springform pan and cover using plastic wrap. Place in the freezer until firm, at least 4 hours or overnight. Remove the mousse from the freezer.
When ready to serve: Spread a thin layer of the reserved lemon curd on the top of the frozen mousse. Rub a hot, wet towel around the outside of the pan to as to slightly melt the mousse. Run a knife around the mousse and remove sides of the springform pan. Cut the pie with a knife that has been dipped in hot water. Be sure to wipe the knife down after each slice. Place a slice of the mousse on the plate, garnish with whipped cream or raspberry coulis ( both optional).
RASPBERRY COULIS
1 (10-oz) pkg frozen raspberries in syrup
2 tbsp sugar
1 tsp fresh lemon juice, or to taste
Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.
NOTES:
Coulis keeps 3 days, covered and chilled.
You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh raspberries and 1/4 cup sugar.
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FROZEN LEMON CAKE
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
7-8 medium lemons, preferably organic if you can find them
2 cups sugar
4 large eggs yolks plus 4 large whole eggs, at room temperature, lightly beaten
3/4 cup unsalted butter), cut into pieces
1-1/2 cups heavy cream, chilled
Scrub the lemons with hot soapy water. Rinse really well and dry completely. Zest all of the lemons, being careful to avoid the pith (the white part that live right below the yellow part of the lemon).
In a separate bowl, combine the sugar and the lemon zest. Work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Set aside.
Juice the lemons, reserving at least 1 cup but no more than 1 1/4 cup of lemon juice. Strain the juice through a sieve to remove the pulp and any seeds.
Combine the lemon zesty sugar, the lemon juice, and the eggs into a sauce pan. Whisk over medium-high heat for 10 minutes, stirring constantly. Be careful not to boil the curd! And don't even think of walking away from the stove for even a second! Mixture will thicken and you'll know it's ready when it's temperature is 165 degrees and it coats the back of a wooden spoon.
Remove from the heat, add the butter and whisk until the butter is all melted and incorporated. Pour the curd through a wire sieve into a glass bowl. Cover the surface of the curd with plastic wrap and promptly refrigerate, stirring periodically until it's totally cool, for at least 1 hour or for as long as 3 days.
Whip 1 1/2 cups chilled heavy cream in large chilled mixing bowl until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined. Pour the mousse in an 8-inch springform pan and cover using plastic wrap. Place in the freezer until firm, at least 4 hours or overnight. Remove the mousse from the freezer.
When ready to serve: Spread a thin layer of the reserved lemon curd on the top of the frozen mousse. Rub a hot, wet towel around the outside of the pan to as to slightly melt the mousse. Run a knife around the mousse and remove sides of the springform pan. Cut the pie with a knife that has been dipped in hot water. Be sure to wipe the knife down after each slice. Place a slice of the mousse on the plate, garnish with whipped cream or raspberry coulis ( both optional).
RASPBERRY COULIS
1 (10-oz) pkg frozen raspberries in syrup
2 tbsp sugar
1 tsp fresh lemon juice, or to taste
Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.
NOTES:
Coulis keeps 3 days, covered and chilled.
You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh raspberries and 1/4 cup sugar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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