Serves 6
Ingredients
- 6 medium free-range eggs
- 2 lemons, zest and juice
- About 60-70g sugar*
- 70g butter
- Fresh raspberries to serve
*Personally, I like it nice and tart but you may want to add more sugar if you prefer it on the sweet side.
Method
- First make your lemon curd: separate 3 eggs into a bowl and set the whites apart. Beat the three yolks plus three whole eggs. Place in a saucepan over a very low heat. Add the lemon juice and zest, sugar and butter, whisking all the time. Keep whisking until the mixture starts to thicken into custard.
- Take off the heat, allow to cool and chill for at least an hour.
- Once the curd has chilled, whisk the egg whites into stiff peaks using an electric whisk then fold into the curd.
- Spoon the mousse into ramekin dishes and chill for at least four hours until firm.
Decorate with a few fresh raspberries and serve with boudoir biscuits. I like it with nice a glass of chilled limoncello.
Susan Turbie 