Lemon Mousse Desserts

Recipe from Cristen Clark, Food & Swine

Ingredients

• 1 cup granulated sugar
• Zest of 1 lemon
• ¼ cup cornstarch
• 2½ cups whole milk
• 6 egg yolks
• ½ cup freshly squeezed lemon juice (2-3 lemons)
• ⅛ teaspoon salt
• 2 cups heavy cream
• ⅓ cup powdered sugar
• 1 tablespoon plus 1 teaspoon sour cream
• 1 teaspoon vanilla extract

In a medium saucepan, rub sugar and zest together to perfume the sugar with the zest’s essential oils. Add cornstarch to saucepan and whisk well. Then add milk, egg yolks, lemon juice and salt to saucepan. 

Whisk almost constantly over medium heat, then switch to a silicone spatula and stir so the pudding doesn’t stick to sides of saucepan. Cook for about 6-8 minutes, until it comes to a boil. Remove from heat. It should be thick and glossy. 

Pour pudding through a fine mesh strainer into a mixing bowl to remove any small lumps, if desired.

Cover with plastic wrap, gently pressing the plastic directly onto the pudding so no skin forms. Refrigerate for 3-4 hours, until pudding is well chilled.

To make the mousse, whip heavy cream, powdered sugar, sour cream and vanilla extract together until stiff peaks form. Gently fold 2/3 of the whipped cream into pudding base. Scoop into individual serving dishes and top with reserved whipped cream and lemon slices for garnish.

Alternatively, this mixture can be added to a prepared pie crust and topped with whipped cream for an easy lemon mousse pie