Meyer Lemon Curd Mousse Recipes

Steps:

• Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
• Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
• Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.

Steps:

• For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry.
• Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl.
• For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray.
• Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes.
• For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
• Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.

Steps:

• Using a paring knife, trim the tip end from a lemon so the fruit sits level. Cut stem end 1/4 of the way down lemon (or cut in a decorative pattern). Repeat process with 7 more lemons.
• Hold a cut and trimmed lemon over a sieve set over a liquid-measuring cup. Using a reamer, squeeze juice, and set juice aside. Scoop out flesh with a spoon (do not puncture lemon skin), and discard flesh. Repeat with remaining cut lemons. Measure 1/4 cup juice, and set aside. Reserve remaining juice for another use. Cover lemon shells with plastic wrap, and refrigerate. With a grater, remove zest from half of the remaining lemon; cover zest with plastic, and set aside.
• Make lemon curd: Place egg yolks, 1/4 cup lemon juice, and 6 tablespoons sugar in a small heavy saucepan. Whisk to combine. Set pan over medium heat; stir constantly with a wooden spoon, making sure to stir sides and edges of the saucepan. Cook until mixture is thick enough to coat the back of a wooden spoon, 3 to 5 minutes.
• Remove saucepan from heat. Pass mixture through a fine sieve set over a medium bowl. Add butter, one piece at a time, stirring with a wooden spoon until smooth. Stir in reserved lemon zest. Place plastic wrap directly on the surface to prevent a skin from forming, and chill until firm, at least 1 hour.
• In a medium bowl, whip cream to stiff peaks with a handheld electric mixer. Cover with plastic wrap, and refrigerate. Clean the whisk attachments. In a second medium bowl, with a handheld electric mixer, whip egg whites and a pinch of salt to soft peaks. Sprinkle in remaining 2 tablespoons sugar, and continue whipping until stiff glossy peaks form. Set aside.
• Remove lemon curd and whipped cream from refrigerator. Stir 1/4 of the whipped cream into curd to lighten the curd. With a large rubber spatula, gently but thoroughly fold in remaining whipped cream. Fold in whipped egg whites.
• Remove lemon shells from refrigerator. Transfer mousse to a medium pastry bag fitted with a coupler, and pipe into lemon shells. Chill until set, a minimum of 1 hour or overnight.

Steps:

• Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

Steps:

• Sprinkle gelatin over water; let stand until softened, about 5 minutes.
• In a small saucepan, whisk egg yolks; whisk in lemon zest and juice.
• Cook, while whisking over medium low heat until thickened and coats the back of a wooden spoon, about 8 to 10 minutes.
• Remove from heat, stir in gelatin; stir in butter, a few pieces at a time, stirring well after each addition.
• Strain, pressing with a spatula, discard any undissolved bits of gelatin and egg.
• Cover with plastic wrap, pressing to surface to prevent "skin" from forming.; refrigerate until set, about 2 hours.
• Stir and gently fold in whipped cream; refrigerate 1 hour longer.
• Stir before using or serving.