Ingredients
Lemon Curd
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tbsp. lemon zest
- 3/4 cup unsalted butter
- 1/4 cup, plus 2 tbsp. fresh lemon juice
- 8 (4 oz.) glass jars
Whipped Cream
- 2 cups whipping cream
- 1/4 cup powdered sugar
- 2 tsp. pure vanilla extract
Garnish
- Driscoll’s® raspberries, optional
- fresh mint sprigs, optional
Instructions
- In medium bowl, whisk together eggs, sugar and lemon zest until light and fluffy.
- In medium saucepan, heat butter and lemon juice to boiling over medium-high heat; remove from heat. To temper egg mixture, transfer 1/3 cup of the hot butter mixture into egg mixture while whisking constantly; add butter-egg mixture back to saucepan.
- Heat mixture to boiling over medium heat, whisking constantly. Cook two minutes or until large bubbles appear and mixture thickens; remove from heat. Transfer lemon curd to large bowl; cover surface with plastic wrap and refrigerate at least six hours or overnight.
- In large bowl, with mixer on low speed, beat cream, powdered sugar and vanilla two minutes. Increase speed to medium-high; beat four minutes or until medium-firm peaks form. Reserve 1 1/2 cups whipped cream for garnish.
- With rubber spatula, fold half of the remaining whipped cream into lemon curd until combined; fold in remaining whipped cream. Evenly divide mousse into jars. Garnish with reserved whipped cream; top with berries and mint, if desired. Serve or refrigerate up to four hours.
Nutrition Facts
468 Calories Per ServingFat: 38gSaturated Fat: 25gCholesterol: 173mgSodium: 42mgCarbohydrates: 25gSugars: 23gProtein: 3gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe