Lemon Curd Mousse Cake
from epicurious.com with a few changes
I reduced the recipe by half and made one 5.5'' cake.
- 1 1/2 cups sugar
- 4 teaspoons potato starch
- 1 cup fresh lemon juice
- 4 large eggs
- 4 large egg yolks
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
- 2 cups shortbread cookie crumbs (about 7 1/2 ounces)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 5 tablespoons water
- 4 teaspoons unflavored gelatin
- 6 large egg whites, at room temperature
- 1 1/2 cups heavy whipping cream, chilled
- Lemon slices (garnish)
- Mix sugar and potato startch in heavy large saucepan.
- Gradually add lemon juice, whisking until all cornstarch dissolves [picture 1].
- Whisk in eggs and yolks [picture 2].
- Add butter and stir over medium heat until curd thickens and boils, about 12 minutes [picture 3, 4].
- 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.)
- Preheat oven to 350°F.
- Generously grease an 8-inch-diameter springform pan.
- Blend cookie crumbs and butter in small bowl [picture 1].
- Press onto bottom of pan [picture 2].
- Bake until golden, about 15 minutes [picture 3]. Cool.
- Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes [picture 1].
- 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 [picture 1]. (Remember to reserve the remaining curd to spread over cake)
- 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 the 1 3/4 cups curd in the large bowl [picture 3].
- In a seperate bowl, using electric mixer, beat egg whites in medium bowl until they are thick and glossy [picture 4].
- Fold whites into curd mixture in 3 additions [picture 6].
- Using same beaters, beat cream in another medium bowl until peaks form [picture 5]. Fold into egg white-curd mixture in 3 additions [picture 7].
- Pour enough mousse over cooled crust to fill pan completely [picture 8].
- Pour remaining mousse into small bowl and reserve.
- Cover and chill mousse cake, reserved mousse, and remaining curd overnight (or until the mousse is set).
- Using long thin knife, cut around cake to loosen. Remove pan sides.
- Gently spread the remaining curd over cake.
- Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake.
- Arrange lemon slices between rosettes. Cut cake into wedges.
(Or you can just decorate with lemon twists, up to you)
- Chill cake until ready to serve. (Can be made up to 8 hours ahead.).