Lemon Mousse

 Several weeks into wheat free living, it does appear that I’m losing weight. This, apparently, is quite normal and happens sooner for some, later for others.
At this point I’m grateful… cause I feel like any day now, I’m gonna cave and dive headfirst into an absolutely massive bowl of pasta! For now… ‘zucchini’ noodles are providing a reasonable substitute. Sigh.
As for desserts…? It’s startling, frankly, as to how often wheat is involved. If it’s something baked, you can bet the house that there’s flour in it. Any time I grab coffee when I’m out, I peruse the dessert case, to see what’s what. It’s sad really, the (few) flour-less options actually there. Someone should do something about that…
Craving dessert, but needing to avoid flour, I went to one of my fave ingredients, lemon. I’d recently come across a recipe for Lemon Mousse, by the talented and gorgeous Anna Olson. Recipe in hand, I headed for the kitchen, mentally ticking off the ingredient list. Stopped short when I saw gelatin. Even though it’s something in my cupboard, I don’t want a lemon mousse to have gelatin ‘thing’ going on.
Easy fix, I thought. I started digging for my recipe for lemon curd. Turns out it was ages ago, so I’ve included it in this preparation. If you made the previous recipe, you’ll notice some slight changes in this one – for the better, natch. 
This really is something that should be in your recipe files, especially if you live wheat/gluten free AND during summer, when there are so many lovely fruits to top it off~

Lemon Mousse

The original lemon curd recipe is adapted from the joy of baking website and is handy to have for use in a variety of desserts. This recipe will make about 1 1/2 cups and keep for several days in the fridge. In fact, it’s even better the next day. To make it mousse, fold in whipped cream.

3 large eggs, at room temp
3/4 cup white sugar
1/2 cup fresh squeezed lemon juice, 3 – 4 lemons
1 tbsp finely grated lemon zest (leave out if you want a smooth texture)

Make it mousse:
1/2 – 1 cup heavy cream, whipped (or as much as you need, remember it doubles in volume when whipped)

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick, like a Hollandaise sauce; this will take from 7 – 10 minutes.Remove from heat and immediately pour through a fine strainer to remove any lumps.Add the lemon zest if using, and pour into a glass or ceramic bowl. Cover immediately, placing plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until thoroughly chilled.To turn the curd into mousse, whip the cream and lightly fold it on. Use a ratio of 2:1, curd to whipped cream. Spoon into pretty serving glasses and chill. Top with fresh berries: blueberries, raspberries or blackberries give a nice counterpart to the lemony tang of the mousse.