Calories
550 kcal
Protein
9 g
Fat
21 g
Carbohydrates
45 g
One of the most important ingredients in this recipe is the lemon. Take a grater and place it on a lean surface. Start shredding the lemon's skin gently so that the juice does not pour out of the fruit. Then take the grated zest and place it in a heat-proof bowl.
In a small bowl, crack three eggs. While doing it, catch the yolk in your cupped palm and let the white drip into the bowl. After that, you will be left with 3 egg yolks that will be needed in the following steps.
In the heatproof bowl where the lemon zest is, add 3 whole eggs, the egg yolks, lemon juice, 1 cup of sugar, and a pinch of salt. Whisk everything well, and place the dish over a pan of boiling water. Stir nonstop for around 10 minutes until the texture becomes thick. When the consistency is approximately the same as that mentioned, take the bowl off the heat and let it cool for around 10 minutes. After that, refrigerate it for an hour and a half, until the mousse is completely chilled.
For this step, you will need a mixer and a medium bowl. Add the heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract to the dish. Begin gently mixing the cream while adding 1 tablespoon of lemon juice and lemon zest to taste. Keep doing this until the texture becomes fluffy and the mixture is not liquidy.
Take small dishes, cupcake-sized ones, and start pouring the refrigerating mixture into them. After that, add the already-made cream on top of the curd. Decorate the dessert with thin lemon slices and enjoy this amazing sweet-sour flavor.
If you do not prefer so much lemon flavor in a dessert, a great way to neutralize its sour taste is by adding 1/4 teaspoon of baking soda while preparing the dessert's cream. Stir super well, and taste to see if you need more baking soda.
A great way to avoid lumps in the custard is to strain it through a nice strainer; this might actually help even out the texture.
Bon Appetit!
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