Mousse au Citron




Along with my Coq au Vin I made the other day for our wine party, Thomas and I also made a French lemon mousse. I will admit, though, it does NOT pair well with red wine; the sweet and sour desert killed our French reds. I would say coffee would make a better pair.

I used my Meyers, of course. The recipe came from Saveur.


8 eggs
1¼ c sugar
½ t kosher salt
2 Meyer lemons, juiced and zested (or the juice and zest of 4 regular lemons)
1 c heavy cream
1 t vanilla


First, whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 c sugar in a 4–qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Chill.

Next, whisk egg whites and remaining sugar in a bowl until stiff peaks form; add this to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Chill in refrigerator until serving. Serve in individual cups and garnish with lemon zest or shaved chocolate.


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