Reviews (2)
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27 Ratings
5 star values:
7
4 star values:
5
3 star values:
10
2 star values:
4
1 star values:
1
Martha Stewart Member
Rating: 5 stars
04/29/2019
Used it as a filling for lemon macarons. Perfect for piping! Would love to have a pectin recipe for vegetarians-it's what all the commercial brands of lemon curd seem to use but my several attempts did not get me to the correct texture!
Martha Stewart Member
Rating: Unrated
02/25/2012
to jodirappaport: the vegetarian alternative to gelatin is to use Agar. maybe whole foods sells it. Asian grocery stores may sell plain agar too--i know they have flavored mixes, ex almond and mango, made just like jello.
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Meyer Lemon Curd Mousse
Recipe Summary
Yield: Makes about 3 3/4 cups
Ingredients
Ingredient Checklist
1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
1 tablespoon cold water
4 large eggs plus 6 large yolks
1 cup sugar
1 tablespoon plus 2 teaspoons finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)
6 tablespoons cold unsalted butter, cut into small pieces
1 cup heavy cream, whipped
Cook's Notes
Mousse can be refrigerated for up to 3 days.
Gallery
Meyer Lemon Curd Mousse
Recipe Summary
Yield: Makes about 3 3/4 cups
Gallery
Meyer Lemon Curd Mousse
Meyer Lemon Curd Mousse
Meyer Lemon Curd Mousse
Recipe Summary
Yield: Makes about 3 3/4 cups
Recipe Summary
Yield: Makes about 3 3/4 cups
Yield: Makes about 3 3/4 cups
Makes about 3 3/4 cups
Ingredients
Ingredients
- 1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
- 1 tablespoon cold water
- 4 large eggs plus 6 large yolks
- 1 cup sugar
- 1 tablespoon plus 2 teaspoons finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup heavy cream, whipped
Directions
Sprinkle gelatin over water; let stand until softened, about 5 minutes.
Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.
Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.
Cook's Notes
Mousse can be refrigerated for up to 3 days.
Cook’s Notes
Mousse can be refrigerated for up to 3 days.
Reviews (2)
Add Rating & Review
27 Ratings
5 star values:
7
4 star values:
5
3 star values:
10
2 star values:
4
1 star values:
1
Martha Stewart Member
Rating: 5 stars
04/29/2019
Used it as a filling for lemon macarons. Perfect for piping! Would love to have a pectin recipe for vegetarians-it's what all the commercial brands of lemon curd seem to use but my several attempts did not get me to the correct texture!
Martha Stewart Member
Rating: Unrated
02/25/2012
to jodirappaport: the vegetarian alternative to gelatin is to use Agar. maybe whole foods sells it. Asian grocery stores may sell plain agar too--i know they have flavored mixes, ex almond and mango, made just like jello.
Reviews (2)
Add Rating & Review
27 Ratings
5 star values:
7
4 star values:
5
3 star values:
10
2 star values:
4
1 star values:
1
Add Rating & Review
27 Ratings
5 star values:
7
4 star values:
5
3 star values:
10
2 star values:
4
1 star values:
1
27 Ratings
5 star values:
7
4 star values:
5
3 star values:
10
2 star values:
4
1 star values:
1
27 Ratings
5 star values:
7
4 star values:
5
3 star values:
10
2 star values:
4
1 star values:
1
- 5 star values:
- 7
- 4 star values:
- 5
- 3 star values:
- 10
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
04/29/2019
Used it as a filling for lemon macarons. Perfect for piping! Would love to have a pectin recipe for vegetarians-it's what all the commercial brands of lemon curd seem to use but my several attempts did not get me to the correct texture!
Martha Stewart Member
Rating: Unrated
02/25/2012
to jodirappaport: the vegetarian alternative to gelatin is to use Agar. maybe whole foods sells it. Asian grocery stores may sell plain agar too--i know they have flavored mixes, ex almond and mango, made just like jello.
Martha Stewart Member
Rating: 5 stars
04/29/2019
Used it as a filling for lemon macarons. Perfect for piping! Would love to have a pectin recipe for vegetarians-it's what all the commercial brands of lemon curd seem to use but my several attempts did not get me to the correct texture!
Rating: 5 stars
Rating: Unrated
02/25/2012
to jodirappaport: the vegetarian alternative to gelatin is to use Agar. maybe whole foods sells it. Asian grocery stores may sell plain agar too--i know they have flavored mixes, ex almond and mango, made just like jello.
Rating: Unrated
All Reviews for Meyer Lemon Curd Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Meyer Lemon Curd Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
