LEMON CURD MOUSSE

The end of winter means that it’s time to leave behind the heavy, rich desserts of the season and make way for light, bright desserts of spring and summer. Actually, I have no intention of leaving behind those heavy and rich winter desserts(love you guys!) but I am excited for all the warm weather flavors to make their way in.

LEMON CURD MOUSSE

INGREDIENTS
  1. 1¼ C. Sugar
  2. 2 t. Cornstarch
  3. 2 large Eggs
  4. 2 large Egg Yolks
  5. ½ C. Fresh Lemon Juice
  6. 6 T. Butter, cut into cubes
  7. ½ pint Heavy Whipping Cream
  8. 6 T. Blueberries
  9. Mint leaves, for garnish

INSTRUCTIONS
  • Place the sugar and the cornstarch in a large saucepan and whisk together.
  • Add the 2 eggs and 2 egg yolks to the sugar and whisk well.
  • Add the lemon juice to the mixture and blend well.
  • Add the cubed butter to the mixture and place over medium heat. Whisk constantly until the butter has melted and the mixture thickens and boils, about 10 minutes.