Lemon-Lime Mousse

By kmad

You can make the lemon curd (through step 1) up to two days ahead; keep it refrigerated. The velvety curd is also delicious spread on shortbread and scones. At the end of step 2, press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming.

Ingredients

• 6 tablespoons unsalted butter, room temperature
• 1 1/3 cups sugar
• 2 large eggs, plus 2 egg yolks
• 1/2 cup fresh lemon juice
• 2 tablespoons fresh lime juice
• 1 teaspoon grated lemon zest, plus more for garnish
• 1 1/2 cups heavy cream

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).
Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.
In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into six glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.