Meyer Lemon Mousse Cups

These charming little mousse cups add a bit of sunshine to any dessert table. While they may require a little extra time and effort to prepare, these cups are well worth the patience and planning, and they double as décor too in their whimsical lemon shells.


This classic dessert recipe takes advantage of spring’s natural treasures, and transforms a simple citrus flavor into a full-on confectionery creation few can resist!

Ingredients
  • 6 Meyer lemons
  • 3 large eggs, separated
  • 1/2 cup sugar
  • 4 tablespoons butter, cut into small dime-sized pieces
  • 1/2 cup heavy whipping cream
  • Pinch of salt
  • 6 fresh raspberries, for garnish
Directions

Slice the bottom of each lemon just enough so that they are able to stand on end. Cut the stem side about a quarter of the way down, reserve tops for later use.

Using a small reamer squeeze juice of all six lemons over a fine-mesh sieve fitted over a liquid measuring cup. Taking great care not to tear lemon peel, scoop out all flesh using a melon baller or a small spoon. Cover shells with cling wrap and refrigerate while preparing mousse.

In a small saucepan whisk together egg yolks, 1/4 cup of reserved lemon juice, and 6 tablespoons sugar. Place pan over medium heat and continue whisking until smooth.

Once combined stir constantly using a wooden spoon until lemon curd has thickened to the point where the back the spoon can be completely coated. About 5 minutes.

Remove pan from heat and one by one add butter pieces, stirring steadily until melted and well combined.

Zest the reserved lemon tops and stir zest into warm curd. Cover saucepan with plastic wrap directly placed on surface of curd to prevent a skin from forming. Chill for at least one hour.

Meanwhile in medium bowl whip heavy cream using an electric mixer until stiff peaks form, about 5 minutes. Cover with cling wrap and refrigerate.

In a second bowl, and clean whisk attachment beat egg whites and salt until soft peaks form. Add remaining 2 tablespoons of sugar and continue to whip until peaks stiffen, about 3 minutes. Set aside.

After lemon curd is set mix in 1/4 cup of the whipped cream until curd is lightened a bit. Gently fold in the remaining whipped cream and egg whites using a rubber spatula.

Load mousse into a pastry bag or sandwich baggie with a corner cut off, and carefully pipe into chilled lemon shells.

Allow mousse cups to chill for at least an hour, until set, and then top with one raspberry each. 

Serve chilled.

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