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Lemon Mousse

Total Time: 25 minutes plus chilling
Serves: 8

Lemon Curd
2 Schnucks large eggs
3/4 cup Schnucks granulated sugar
1 tablespoon lemon zest
3/4 cup Schnucks unsalted butter (1-1/2 sticks)
1/4 cup plus 2 tablespoons fresh lemon juice
8 (4-ounce) glass jars

Whipped Cream
1 pint Schnucks whipping cream (2 cups)
1/4 cup Schnucks powdered sugar
2 teaspoons Schnucks pure vanilla extract
Driscoll’s® raspberries and fresh mint sprigs for garnish (optional)

Prepare Lemon Curd: 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 2 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 6 hours or overnight.

Prepare Whipped Cream: In large bowl, with mixer on low speed, beat cream, powdered sugar and vanilla 2 minutes. Increase speed to medium-high; beat 4 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 4 hours.

Each serving: about 468 calories, 38 g total fat (25 g saturated), 173 mg cholesterol, 42 mg sodium, 25 g carbohydrate, 0 g fiber, 23 g sugars, 3 g protein