What's for Lunch Wednesday: Lemon Curd and Lemon Mousse - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

What's for Lunch Wednesday: Lemon Curd and Lemon Mousse

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Lemon Curd:

¾ c sugar
3 eggs
zest of 3 lemons
½ c lemon juice
8 oz butter (2 sticks), cut into 8 pieces

Combine the sugar, eggs, lemon zest, and lemon juice in a medium bowl. Place on top of a pot of simmering water so that the bowl does not touch the surface of the water. Cook, stirring occasionally, until the mixture is thick and jelly-like. Strain through a fine mesh strainer and blend the butter to combine.

Lemon mousse:

¾ c sugar
3 eggs
zest of 3 lemons
½ c lemon juice
2 c heavy cream, whipped to medium peaks

Combine the sugar, eggs, lemon zest, and lemon juice in a medium bowl. Place on top of a pot of simmering water so that the bowl does not touch the surface of the water. Cook, stirring occasionally, until the mixture is thick and jelly-like. Strain through a fine mesh strainer and cool to room temperature. Fold the cream into the cooled mixture and chill at least one hour before serving.