Tart custard is concocted from eggs and lemons in this refreshing citrus dessert with a luxurious mouth feel. This dish is so delicious you’ll want to make it over and over, so try dotting this dish with different berries so everyone at the table can create their own unique mousse. This recipe comes to us from Prerna of Indian Simmer.
Serves 4
- 3 extra large whole eggs
- 3 egg yolks
- 3 egg whites
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons lemon zest
- 1/2 cup lemon juice
- a pinch salt
Place a medium large pot of water on the stove over medium low heat. Bring to a rolling simmer.
Break the whole eggs in a heat-proof bowl. Add the egg yolks, 1 cup of the sugar, the lemon zest, lemon juice and a pinch of salt.
Place the bowl over the simmering water and cook, stirring with a whisk. Cook for about 10-15 minutes, whisking constantly, or until the mixture reaches the consistency of thick pudding. Take off the heat and set aside for 15 minutes.
Cover with plastic wrap directly on the surface of the mouse and refrigerate for 1-2 hours or until completely chilled.
Place the reserved egg whites in a bowl with an electric mixer with a whisk attachment. Add a pinch of salt and beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the egg whites are stiff.
Add the stiff egg whites to the lemon custard. Carefully fold in the egg whites. Chill for at least another hour and enjoy.
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