Lemons. Lemon flavored anything for that matter- I love it. Be assured, if I am ever offered the choice of chocolate or lemon for dessert, I’m going lemon every time. I love lemon scones and lemon tart and lemon meringue pie and lemon drops- the ones served in martini glasses with a little curl of lemon peel on the rim. I was so excited when Courtney agreed to do lemons this month as I have a few recipes that I like, as well as a few I wanted to try. Today I am going to share my favorite recipe for lemon mousse compliments of one of my favorite tv personalities- Ina Garten. On a special side note, I get to go see her in September and I am so excited to hear her speak and hopefully be inspired by her story and her journey to where she is today~
Enjoy the mousse and let me know if you try it- it is light and refreshing with the right amount of richness to be a wonderful summer dessert~
courtesy Ina Garten
- 3 extra-large whole eggs
- 3 extra-large eggs, separated
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons grated lemon zest
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Kosher salt
- 1 cup heavy cream
- 1/2 cup good bottled lemon curd, at room temperature
- Sweetened Whipped Cream, recipe follows
- Sliced lemon, for garnish
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
Place half the *egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
Sweetened Whipped Cream:
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon pure vanilla extract
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks.
And then there are Courtney’s lemons. The lemons that she somehow found a way to paint in the middle of a huge cross-country move. Through the packing and the driving and the unpacking and the making of a new home she also found the time to cook a new recipe and paint gorgeous lemons. The girl is a machine people- a machine. Visit her on her blog to see her post on how it all went down~
Lemon Ricotta Cookies (via here)
Side note-if you have limes as opposed to lemons, that works really well too.
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick softened, unsalted butter
- 2 cups sugar
- 2 eggs
- 15 ounces of whole milk ricotta cheese
- 3 Tbs of fresh lemon juice
- The zest of one lemon (zest first, then juice. It will save you a lot of headache!)
- 1 1/2 cups confectioner’s sugar
- 3 tablespoons lemon juice
- The zest of one lemon
1. Preheat your oven to 375 degrees
2. Combine the flour, baking powder, and salt in a bowl and put to the side.
3. In another bowl (or a stand mixer) beat the butter and sugar until it’s light and fluffy. Takes about 3 minutes. Add one egg at a time, allowing each one to incorporate before you add the next one. Next, beat in the ricotta cheese, lemon juice, and lemon zest until it’s all combined.
4. Finally, stir in the dry ingredients.
5. Spoon the dough onto parchment lined baking sheets (roughly 2 Tbs per cookie) and bake for 15 minutes. (You can start making the glaze while they bake.) You’ll know they are finished when they are slightly golden at the edges.
6. Take the cookies out of the oven and let them cool down for about 20 minutes
1. Combine the confectioner’s sugar, lemon zest and lemon juice in a bowl and stir until it’s smooth and creamy. Spoon about 1/2 tsp of the glaze per cookie and smooth with the back of the spoon. After sitting for approximately 2 hours, the glaze will be nice and hardened and you can package them up. Or you can do like me and eat a few as soon as the glaze hits and then put the rest in the frig until they set.