Lemon Curd Mousse Cake Recipes

Steps:

• With chilled beaters whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Either blend the lemon mousse into blueberries. Or, layer mousse, fresh blueberries, and mousse in a wine glass; garnish with fresh mint.

Steps:

• For the lemon pistachio cake: Preheat the oven to 325 degrees F. Line a half-sheet tray with parchment paper.
• In the bowl of a food processor, pulse the pistachios and 1/4 cup flour until the nuts are finely ground.
• In the bowl of an electric mixer, cream together the butter and granulated sugar until very light. Beat in the pistachio paste and lemon zest and juice, then add the eggs one at a time. Scrape down the sides with a rubber spatula and beat in the pistachio and vanilla extracts. In a small bowl, mix together the nut and flour mixture, salt, baking powder and remaining cup flour. Beat the dry ingredients into the batter.
• Spread the batter evenly in the lined half-sheet tray. Bake for 15 minutes, then rotate the tray and continue to bake until the cake springs back lightly when touched and a cake tester inserted in the center comes out clean, another 10 minutes. Allow the cake to cool in the tray for 10 minutes, then gently remove from the tray.
• For the lemon curd: Combine the lemon zest, juice, granulated sugar, eggs and salt in a medium saucepan and whisk to a homogeneous consistency. Place over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes.
• Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency. Transfer to a bowl. Place a piece of plastic wrap over the top, pressing down on the surface of the curd to prevent a film from forming. Put in the fridge to chill for 1 hour.
• For the lemon mascarpone mousse: In a large, chilled bowl, whip the heavy cream to stiff peaks. In another large bowl, whip the mascarpone and granulated sugar together until fluffy. Whip in half of the lemon curd. Fold in the whipped cream and use a rubber spatula to fluff the mousse. Transfer the mousse to a piping bag fitted with a star tip.
• To assemble the cake: Cut the cake into individual cakes with a 3-inch ring cutter.
• Spread a dollop of lemon curd on the bottom of a plate. Place 2 cake rounds on top. Pipe a round of mousse onto each cake.
• Garnish each cake with chopped pistachios, a dusting of powdered sugar and the chopped rosemary.

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

Steps:

• Sprinkle gelatin over water; let stand until softened, about 5 minutes.
• Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.
• Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
• Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.

Steps:

• Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.
• Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you're ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel.
• Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.

Steps:

• In a heavy saucepan whisk together the egg yolks and the sugar, whisk in the lemon juice and the butter, and cook the mixture over moderately low heat, whisking constantly, for 5 to 7 minutes, or until it just reaches the boiling point. (Do not let the mixture boil.) Strain the curd through a fine sieve set over a bowl, stir in the zest, and let the mixture cool, its surface covered with plastic wrap. Chill the curd, covered, for at least 4 hours or overnight.
• In a bowl with an electric mixer beat the cream until it holds stiff peaks, whisk one fourth of it into the curd to lighten it, and fold in the remaining cream gently but thoroughly. Transfer the mousse to a serving bowl and chill it, covered, overnight. Serve the mousse as an accompaniment to the poached pears.

Steps:

• Bring sugar and water to a boil in saucepan, stirring to dissolve sugar.
• Add lemons;return just to boil.
• Pour lemons and syrup into bowl, and let stand at least 2 hours or up to 6 hours.
• Grease 9" spring form pan; line bottom with parchment or wax paper.
• Beat butter and sugar until fluffy.
• Beat in eggs, one at a time, and lemon rind.
• Combine dry ingredients together and add to butter mixture alternately with milk making 3 additions of flour and 2 of milk.
• Bake at 350 for 30-35 minutes or until toothpick inserted in centre comes out clean.
• Cool completely.
• MOUSSE:.
• Bring sugar, lemon rind and juice to boil.
• In a bowl beat eggs; pour in hot lemon mixture and mix well.
• Pour back into pan and bring to just a boil over medium heat, stirring constantly.
• Cook and stir constantly for 5 minutes, or until thickened.
• Scrape into a bowl.
• Sprinkle gelatin over cold water in small saucepan; let stand 5 minutes.
• Heat over low heat until dissolved; stir into lemon mixture, mixing well.
• Place plastic wrap on surface of mousse and let cool, stirring once, gently,for 30 minutes or until no longer warm.
• In another bowl, whip cream and fold into lemon mixture.
• Refrigerate.
• Line 10" spring form pan (I use the same pan for baking the cake and assembling) with enough plastic wrap to leave overhang to cover top.
• Arrange lemon slices over bottom of pan, reserving syrup.
• Spoon half of mousse over lemons.
• Cut cake in half and brush cut sides with 3/4 cup reserved lemon syrup.
• Place one cake layer over mousse, cut side up.
• Spoon remaining mousse over cake.
• Place second cake layer over mousse, cut side down, and press to surround cake with mousse.
• Cover with plastic wrap and place on tray to catch any leaks.
• Refrigerate for at least 6 hours, or up to three days.
• Uncover cake and invert gently onto plate, remove plastic wrap and smooth sides if necessary with metal spatula.
• Garnish with fresh raspberries.

Steps:

• Start by making the mousse layer. Grease a 16cm hemisphere tin with sunflower oil. Soak the gelatine in cold water to soften it. Meanwhile, whip the cream until billowy and just holding its shape, but not stiff. Put the lemon curd in a pan with the lemon juice, stir until smooth then bring to the boil. Take off the heat and leave to cool for 1 min then squeeze the excess water from the gelatine and add to the curd mixture, stir until the gelatine has dissolved then pour into the whipped cream. Beat until the mixture is smooth then pour it into your prepared hemisphere mould. Chill in the fridge for 1 hr or until set.
• While the mousse is setting make the sponge base. Heat oven to 200C/180C fan/gas 6. Line a swiss roll tin with baking parchment and grease well with butter. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and pale.
• Fold the flour, baking powder and lemon zest into the egg mixture with a large metal spoon until there are no pockets of flour visible. Gently tip the mixture into your prepared Swiss roll tin and bake in the oven for 15 mins or until lightly golden and springy to the touch. Allow to cool then cut a circle out of the sponge mixture which is big enough to fit snugly into your hemisphere tin on top of the mousse.
• When the sponge is completely cold, spread it with the lemon curd and sit in on top of the set mousse (curd side down) and press down very gently so it sticks. Carefully turn the mousse cake out of the mould so that the mousse is now at the top, and sit it on a wire rack on top of a baking tray. Put the mousse cake in the freezer while you make the mirror glaze.
• To make the mirror glaze soak the gelatine leaves in cold water while you heat up the curd and lemon juice in a small pan. Add the strip of lemon zest and bring to the boil. Take it off the heat and allow to cool for 1 min then remove the lemon zest, and add the gelatine as before, squeezing out the excess water first. Pour the glaze through a sieve into a jug and stir occasionally as it cools. When it has cooled down and is starting to thicken, but can still be poured, take the mousse cake out of the freezer and pour all of the glaze slowly over the surface. The excess will run off into the tray below the wire rack - this is meant to happen. You can then pour it back into the jug and glaze again if you like.
• Softly whip the cream for the decoration, and transfer to a piping bag then pipe dots or spirals tightly a long the edge where the sponge meets the mousse cake. Cut the lemon slices in half and place them in the middle to decorate. Keep in the fridge until you want to serve it. Can be made the day before.