Fresh Lemon Mousse

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there isnt any real need to add additional lemon curd out of a jar. Its just overkill. rely on the fact that youre adding fresh lemons. adjust the sugar content once the curd has thicken. you dont really need to switch to a wish while its thinkening.- just another thing to clean. strain all of the curd through a seive to get rid of pulp, or pits- then it will be smooth. this is the base for a great lemon curd tart. Make a once baked crust- such as a butter crust baked until its golden brown, cool it for 10 mim, then add the curd stick it back in the oven for about 25 minutes until the curd sort of puffs up and appears to be bubbling slightly- but not browned and you have a lemon curd tart breathtaking! the curd is great with a piece of toast, croissant, throw berries on it, serve with come butter cookies etc

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I served the mousse in individual parfait glasses with a small amount of the whipped cream piped in a swirl from a piping bag. To add some color, I placed three raspberries in each glass at the side of the cream, and served it with a couple of thin almond cookies on each saucer. A delicious and sophisticated end to any meal!
Jenny
Naples FL

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So this is my first time making this... for the love of my life, (my hubby. He LOVES mousse and he LOVES lemon so when you put your hands together you get double the love : It's fresh, it's delicious, and oh so sweet... but not too sweet. Only thing, I wish i would've read more reviews before i made it, the microwaving of the curd sounds like a great idea to prevent the lumps, unfortunately I got em'. So if anyone is planning to WOW family and friends anytime soon you can NEEEEEVVVVEEERRRR go wrong with an Ina recipe.

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Made this only once so far but will make it again - however after readin the numerous reviews on it I was cautious on the 'thickening of the sauce.' Therefore I
added about a scant 1/4 teaspoon of cornstarch to the
mixture - it did thicken perfectly - however it is true - this
will take more like 25 minutes to happen. Be prepared.
Other than that - great taste, not too lemony at all. And
I used all three egg whites - added a nice light texture.
Jim Buffalo NY

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Okay, I'm having a little get together over the weekend and I decided to use the lemon mousse in a triffle. I am going to layer pound cake, a mixture of blackberries, strawberries, raspberries, blueberries and the mousse. I think will be a lot more sophisticated than shortcake w/ whipped cream on top. I'll let you know if we keep the 5 star rating.

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This was a soooooooo good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! But next time (which there definetly will be I will take some of the mixer thats already made and take the lemon curd and beat it so then you dont get little lumps of lemon curds. Otherwise it was really good and you should really try this!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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This is one of my favorite recipes on the Foodnetwork, for a few reasons. It tastes incredible. It's lemony, tart, sweet, but very creamy and light at the same time. A great end to an elegant or casual meal - a nice change from chocolate and cake and whatnot. It will make you look like a rockstar!

One tip - follow the recipe EXACTLY. I've made this about 20 times now, and I've played a bit with it only to find that it's perfect the way it is...you should use only half the egg whites (as stated or it will liquefy quickly after incorporated. The lemon curd is a must (I always use purchased curd, I heat it for 10 sec. in the microwave, and then mix in a little of the mousse/cream mixture before incorporating completely. THe curd gives it a rounder flavor. Also, make sure to cook it long enough. The thicker the "pudding" the better.

Really, truly, a sophisticated and delicious dessert.

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I read all the posts and I think others had the same problem I did. It thickened just fine over the double boiler, but after I beat the egg whites (it said beat half the egg whites - never said what to do with the rest so I added them too and then added the lemon mixture and beat again, I never got the stiff peaks the 2nd time. So I just folded in the cream and the curd and am hoping for the best. :

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What a great way to end our Easter Brunch!! Absolutely fantastic! Everyone loved this dessert. I have never made a mousse before but have been eyeing this one for a while and finally the opportunity to make it came : It truly was very simple and tasted incredible. The family was very impressed. Definitely had more than 6 servings. A little mousse tends to go a long ways! Will make again-Thanks Ina!!

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I just made this lemon mousse for the first time. It is a delicious dessert, especially if you are looking for an alternative to chocolate but tired of fruit salad. Be advised that it takes a lot of planning, measuring, and dish dirtying, it is a dessert that must be planned in advance as opposed to last minute.