I learned to make and love lemon curd while living in England. This does it one better, lightening it with whipped cream to make a foolproof frozen mousse. My mother Myrna loved lemon so on Mother's Day that's what I think to make. Serve this for breakfast with mixed berries in season or as a dessert with poached peach halves and raspberry sauce, sort of an updated Peach Melba.
Recipe courtesy of Gale Gand
Print
Frozen Lemon Mousse Cones
Total:
8 hr 30 min
Prep:
20 min
Inactive:
8 hr
Cook:
10 min
Yield:
10 servings
Level:
Intermediate
Total:
8 hr 30 min
Prep:
20 min
Inactive:
8 hr
Cook:
10 min
Yield:
10 servings
Level:
Intermediate

Ingredients

  • 1/2 cup lemon juice
  • 1 cup sugar
  • 4 egg yolks
  • 1 egg
  • 1/2 cup butter, diced
  • 3/4 cup heavy cream, whipped

Directions

In a large heavy bottomed stainless steel saucepan combine the lemon juice, sugar, yolks, eggs, and butter. Over high heat whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones to the top, and set in a rack to hold them. Freeze overnight. Peel off the paper cone and serve.;

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