This Meyer lemon mousse is the kind of dessert that will make your taste buds come alive -- full of delicious tanginess, dreamily aromatic and as light as a cloud. The base for the mousse is a lemony egg custard. It's the only part of the recipe that demands a bit of work -- the rest is easy as pie!
Served in wine or martini glasses and topped with tangy candied lemon peels, this mousse makes a most delicious and elegant dessert.
You can purchase Meyer lemons in better food stores like Whole Foods, at your local farmers' market (if you're lucky enough to live in California or Florida!) or online at melissas.com. They sell regular and organic Meyer lemons.
Meyer Lemon Mousse with Candied Lemon Peels
active time: 40 min
3 extra large eggs
2 extra large egg yolks (reserve egg whites)
1/2 cup organic sugar
pinch sea salt
1 tablespoon finely grated Meyer lemon zest (use a microplane grater)
3/4 cup Meyer lemon juice (or 1/2 cup regular lemon juice)
3/4 cup heavy cream -- whipped
2 extra large egg whites (reserved from above)
1 tablespoon organic sugar
3/4 cup Candied Meyer lemon peels -- cut in 1/4" pieces
Step 1: Place the eggs, egg yolks, sugar and salt in the bowl of an electric mixer and whip at high speed until the mixture is pale and thick. Add the lemon zest and lemon juice and continue whipping at high speed until well blended, another minute. Transfer to a large metal bowl.
Step 2: Fill a large bowl with cold water and several ice cubes and set aside. Bring water to a boil in a deep saucepan. Once the water is boiling, reduce heat so that you have a good simmer, but not a full boil. Set the bowl with the egg/lemon mixture above the simmering water. There should be a couple of inches of space between the water and the bottom of the bowl. Whisk vigorously and continuously until the mixture becomes thick and ribbony and the eggs are set. The mixture will have the consistency of a custard -- this should take about 8 to 10 minutes. Immediately remove from heat and dip the bowl in the ice water bath. Continue whisking until the custard has completely cooled.
Step 3: Place the egg whites in the bowl of an electric mixer and whip at medium speed until frothy. Add the sugar and continue to whip at high speed until soft peaks form. With a silicone spatula, fold the whipped cream into the egg/lemon custard until just incorporated. Then very gently fold the egg whites in until just incorporated. Spoon the mousse into 6 tumblers, or wine or martini glasses, and refrigerate for at least 4 hours or up to 1 day (the mousse will tend to separate if refrigerated for a longer time). To serve, remove the mousse from the refrigerator 10 minutes before serving. Top each mousse with a few candied lemon peels and serve immediately.
Don't have the time to make lemon peels? Fresh raspberries make a quick, delicious and colorful garnish for the mousse.