This is one of my favorite summer desserts. Not only does the combination of tart and sweet work perfectly on hot summer days, but it’s light, airy, perfect for those days when you feel too warm to eat.
Start with your eggs. In a large bowl, crack half your eggs into the bowl. With the second half of your eggs, put the yolks in the bowl, reserving the whites for later. In your bowl, add your lemon juice, lemon zest, and powdered erythritol, combining well. Set the bowl over a saucepan of simmering water, making sure the water doesn't touch the bowl in your double broiler.
Cook your curd over medium-high heat, stirring constantly until to your desired thickness, roughly 10 minutes, before pulling off heat and setting aside to let cool 5 minutes. Pour the now thickened curd into a bowl set over a larger bowl filled with ice water, stirring 5 minutes, until well-chilled. Taste, and add stevia if so desired.
Place the egg whites in another bowl and beat them with an electric mixer until stiff peaks form, then fold your whites gently into the cooled lemon curd. In a separate bowl, whip your cream until firm, then fold gently into the curd to make your lemon mousse.
To plate, place a few blackberries into each of your 5 serving bowls, dividing the mousse among them, topping with the remaining blackberries, and serve immediately.
If this recipe at first seems difficult or complicated, don't be dismayed: It's not nearly as hard as it may at first seem. By the time you've made it a few times, in fact, you won't even need to think about it.
Serving bowls (5)
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