Lemon Curd Mousse Cake Food

LEMON MOUSSE CAKE

Steps:

• Preheat oven to 325 degrees F. Line the bottom of a 10 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink. (See NOTE for 9 inch Springform Pan)
• In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in color.
• Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.
• Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.
• Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.
• Pour the batter into the prepared 10 inch spring form pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven.
• Cool the cake completely IN THE PAN for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides. Be sure that you are holding the knife straight at a 90 degree angle, pressing it firmly against the side of the pan as you run it around the edge. This will ensure that you do not damage the sides and they will come out looking perfect in your presentation.
• Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake before placing it back into the spring form pan. The pan then acts as a mould to add the lemon mousse and allow it to set.
• In a small saucepan combine the egg yolks, sugar, lemon juice and zest.
• Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.
• Remove from heat and stir in the butter a few pieces at a time until completely smooth. Cover with plastic wrap and chill completely in the fridge.
• Note: I don't mind leaving the finely minced lemon zest in my lemon curd because I think it develops even more flavour as it chills, but if you prefer it smoother, you can run it trough a fine sieve before chilling.
• Whip the whipping cream, icing sugar and vanilla extract to firm peaks.
• Using a rubber spatula, fold 1/2 of the chilled lemon curd through the whipped cream until thoroughly blended. (The other half of the lemon curd is reserved for the top of the cake.)
• Once you have the sponge cake back in the spring form pan as directed, you can sprinkle it with the Limoncello liqueur if you are using it. (See NOTE for 9 inch Springform Pan)
• Add the prepared lemon mousse to the pan and chill for several hours or overnight.
• When the cake is well chilled and the mousse has set, run a small sharp knife around the edge of the mousse to loosen it from the pan.
• Slide the cake from the bottom of the pan onto a serving plate. Spread the reserved lemon curd evenly over the cake.
• Pipe the vanilla whipped cream around the border or just use rounded teaspoonfuls to dollop around the edge. Garnish with the candied lemon peel if desired.
• Cut a large lemon in thick slices and then cut the slices in half. Remove the lemon flesh from the peel.
• Bring the 3/4 cup sugar and water to a slow simmer and add the lemon peel.
• Slowly simmer for 15-20 minutes, then remove the peels from the syrup and drain for a minute or two on a wire rack before tossing the sticky peel into the additional sugar until it cools.

LEMON CURD MOUSSE

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. (It took me between 10-12 minutes to reach 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.
• **Cook time does not include cooling the curd for 4 hours and the mousse chilling in the refrigerator overnight.

LEMON CURD MOUSSE

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.

LEMON PISTACHIO CAKE WITH ROSEMARY, MASCARPONE LEMON MOUSSE AND LEMON CURD

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.

LEMON CURD MOUSSE CAKE

Steps:

• For curd:
• Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead.
• Press plastic wrap onto surface of curd and keep chilled.)
• For crust:
• Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.
• For mousse:
• Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes.
• Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
• Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
• Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.)
• Arrange lemon slices between rosettes. Cut cake into wedges.

DR. LORI'S LEMON CURD MOUSSE CAKE

Steps:

• Curd:.
• Mix sugar and cornstarch in heavy large saucepan.
• Gradually add lemon juice, whisking until all cornstarch dissolves.
• Whisk in eggs and yolks.
• Add butter.
• Stir over medium heat until curd thickens and boils, about 12 minutes.
• Transfer to medium bowl.
• Chill until cold, at least 6 hours.
• This part can be made up to one week in advance. Press plastic wrap onto surface of curd and keep chilled.
• Crust:.
• Preheat oven to 350 degrees.
• Spray bottom of 8" diameter springform pan with nonstick spray.
• Blend cookie crumbs and butter in small bowl.
• Press onto bottom of pan.
• Bake until golden, about 15 mu=inutes.
• Cool.
• Mousse:.
• Place water into a small saucepan.
• Sprinkle gelatin evenly over water.
• Let stand until gelatin softens, approximately 15 minutes.
• Meanwhile, place 1 3/4 Cups lemon curd in a large bowl.
• Stir 3/4 Cup curd in another small saucepan over medium-low heat until very warm.
• Stir gelatin mixture over medium-low heat until dissolved and liquid is clear, DO NOT BOIL.
• Whisk warm gelatin mixture into the 3/4 Cup warm curd.
• Gradually whisk gelatin-curd mixture into curd in the large bowl.
• Using an electric mixer, beat egg whites in medium bowl until soft peaks form.
• Gradually add sugar,beating until whites are thick and glossy.
• Fold whites into curd mixture in 3 additions.
• Using same beaters, beat cream in another medium bowl until peaks form.
• Fold into eggwhite-curd mixture in 3 additions, also.
• Pour enough mousse over cooled crust to fill pan completely.
• Pour remaining remaining mousse into a small bowl and reserve.
• Cover and chill mousse cake, reserved mousse and remaining curd overnight.
• Using long, thin knife, cut aroundcake to loosen.
• Remove pan sides.
• Gently spread 3/4 Cup of remaining curd over top of cake.
• Transfer reserved mousse to pastry bag fitted with small star tip.
• Pipe rosettes of mousse around top edge of cake.
• Chill cake until ready to serve.
• Can be made up to 8 hours in advance.
• Arrange lemon slices between rosettes.
• Cut cake into wedges to serve.

LEMON MOUSSE CAKE

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.

LEMON CURD MOUSSE

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.

NO-BAKE LEMON MOUSSE CAKE

Steps:

• Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
• pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
• For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
• For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
• Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
• For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
• To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.