Lemon Pudding Recipe Ina Garten

Fresh Lemon Mousse Recipe Ina Garten Food Network

WEBDec 17, 2014 · In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a …

1. In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
2. Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
3. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

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Easy Lemon Mousse Tastes Better From Scratch

WEBApr 8, 2021 · Fill a large saucepan with a few inches of water and bring to a simmer over medium heat. In a large heat-proof bowl, whisk together …

1. Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
2. In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.
3. Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.
4. Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 - 2 hours or until completely chilled.

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