Lemon Mousse | Fresh & Refreshing Dessert

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRIk5thVeaYFRJJYob_E0s5H2LpfivDe87PvVXl3og2aVE5tVA7-DVoTIrJJv7S6B0eSxTHNRpD4VrDLLlE78W_I6xSVNubcePvRpVQ39RuQAfasRARqMPjbcWJgbYuQ8TfcnFVA_738/s1600/IMG_0875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRIk5thVeaYFRJJYob_E0s5H2LpfivDe87PvVXl3og2aVE5tVA7-DVoTIrJJv7S6B0eSxTHNRpD4VrDLLlE78W_I6xSVNubcePvRpVQ39RuQAfasRARqMPjbcWJgbYuQ8TfcnFVA_738/s640/IMG_0875.jpg" width="578" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTg_2MsxqglJlq-pnns4ahmSRbzZXA6SXAmx31icgMoR1CmGPV3B3pnG1LwhKB-0-H8LA_KHhmPlTcRKQo-8OAw5vJ-1OnbREOR_BEaBhxugWH83iWC0hIjeaXBNcI5JitVMZceet0OgQ/s1600/IMG_0875_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTg_2MsxqglJlq-pnns4ahmSRbzZXA6SXAmx31icgMoR1CmGPV3B3pnG1LwhKB-0-H8LA_KHhmPlTcRKQo-8OAw5vJ-1OnbREOR_BEaBhxugWH83iWC0hIjeaXBNcI5JitVMZceet0OgQ/s640/IMG_0875_2.jpg" width="425" /></a></div><span style="font-size: small;">I am sooo tired of comfort food.  During my entire pregnancy I craved heavy, gravy-y, rich comfort food.  Now that our little bundle is here I can't get far enough away from it.  Except for Oreos.  For some reason I can't stay away from Oreos.  I'll blame it on the breast feeding.  </span><br /><br /><span style="font-size: small;">Besides my Oreo shortcoming, I'm craving fresh, light and healthy food.  Maybe it is the New Year... or maybe it is my body's way of telling me it is no longer time to store 'maternal weight' that is influencing my lighter urges.  Whatever it is, I'll take it.</span><br /><br /><span style="font-size: small;"> </span><br /><span style="font-size: small;">Thank goodness for the aptly timed winter citrus season.  </span><span style="font-size: small;">What could be more fresh than a refreshing lemon dessert?  By the way, </span><span style="font-size: small;">does anyone else think that it is strange that citrus season is in the middle of winter?  Seems like it should be a summer thing... I'm glad it is not.  The freshness is just what I need right now.</span><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-VhAa7syoTORcAx3-VjL2pNiQctijqJDS6TJZoOq5szy_25pjR2iar99t08UlmsnW3GEbbS1pZp2k3QhyrNVqMp_Dz8kqpM8zne1y_xj6DGs8M1yo73jPRzTZ2M4dIkDqB6XWhEtMMM/s1600/IMG_0919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-VhAa7syoTORcAx3-VjL2pNiQctijqJDS6TJZoOq5szy_25pjR2iar99t08UlmsnW3GEbbS1pZp2k3QhyrNVqMp_Dz8kqpM8zne1y_xj6DGs8M1yo73jPRzTZ2M4dIkDqB6XWhEtMMM/s640/IMG_0919.JPG" width="640" /></a></div> <span style="font-size: small;"> </span><br /><span style="font-size: small;">This Lemon Mousse is light, airy, fresh and creamy.  Great by itself served in a parfait glass topped with whipped cream, but it would be equally great in a graham cracker crust or mini tart shell.  If you are short on time, you can buy a pre-made lemon curd, and just add gelatin and fold in whipped cream.  However, store-bought lemon curd can be expensive, so the homemade version is a more cost effective option if you have the time.    </span><br /><span style="font-size: small;"> </span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5A1rSdyy7wQhcMX5lqJxRa5lvSfOCpwA_83Hac5BzxOXc2xwg3VChyphenhyphen5RcwebFF3kRn6cJLPDAX4GkjaRRWAaz9MR8yoabido_J8hIvGrorqBiYmNkcfIdpDSCmN1e3HXF5GU7ynlt4IQ/s1600/IMG_0876.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5A1rSdyy7wQhcMX5lqJxRa5lvSfOCpwA_83Hac5BzxOXc2xwg3VChyphenhyphen5RcwebFF3kRn6cJLPDAX4GkjaRRWAaz9MR8yoabido_J8hIvGrorqBiYmNkcfIdpDSCmN1e3HXF5GU7ynlt4IQ/s400/IMG_0876.jpg" width="325" /></a></div><span style="font-size: large;">Lemon Mousse </span><br /><i>creamy and refreshing</i><br /><br />2 tablespoons water<br />1 teaspoon plain gelatin<br />1/2 cup unsalted butter<br />3/4 cup sugar<br />3 tablespoons finely grated lemon zest<br />1/2 cup fresh lemon juice<br />Pinch of salt<br />6 large egg yolks<br /><br />1 1/2 cup heavy cream<br />2 tablespoons of sugar<br /><br />In a small bowl add the water and sprinkle the gelatin on top. Allow it to 'gel'  for about 10 minutes.<br /><br />Meanwhile, melt the butter in a heavy bottomed sauce pan over medium heat. Remove from heat and add the sugar, salt, lemon juice and zest. Whisk together and then add the egg yolks. Place over medium low heat, stirring constantly with a whisk. Cook until the mixture has thickened and coats the back of a spoon (this should take roughly 8-10 minutes). Do not allow the mixture to boil or it will curdle, if it begins to steam remove it from the heat for 20 seconds to allow it to cool then return it to the heat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHAfa4ZHC_2f__fLvBMPi1ihHxfPZAH-cMv7xM35SeFGfA_7V0GpZqvCm6Xqv7WEyycr_tfVlTmXW7yEgmYaOzKpgfrLB1zzxbRHAiInfofIOCGYdrDictKQDIH9satsUhlNFRzHN4qA/s1600/IMG_0917.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHAfa4ZHC_2f__fLvBMPi1ihHxfPZAH-cMv7xM35SeFGfA_7V0GpZqvCm6Xqv7WEyycr_tfVlTmXW7yEgmYaOzKpgfrLB1zzxbRHAiInfofIOCGYdrDictKQDIH9satsUhlNFRzHN4qA/s640/IMG_0917.JPG" width="640" /></a> <br /><br />Once it has thickened, whisk in the gelatin.  Allow this mixture to cool to room temperature, stirring occasionally.  Once the lemon curd has cooled, beat the whip cream to stiff peaks. Adding half of the whipped cream into the lemon curd, gently fold it in.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeeoN39umLg-_nqRQijTzhH7IbFCHrThR4vk4bv7V56k2MiN__DUW7hVdM_GLPJK2oOlmyNEGXx-juo7G-ti5j2ATQpcI_6EWsxcw0H0O6rkMmfJIG1z9bKv6LA_y8NG8Mtv-L1IMmks/s1600/IMG_0877.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeeoN39umLg-_nqRQijTzhH7IbFCHrThR4vk4bv7V56k2MiN__DUW7hVdM_GLPJK2oOlmyNEGXx-juo7G-ti5j2ATQpcI_6EWsxcw0H0O6rkMmfJIG1z9bKv6LA_y8NG8Mtv-L1IMmks/s640/IMG_0877.jpg" width="426" /></a></div><br />Pour the lemon mousse between 4-6 parfait glasses.  Top with a large dollop of the whipped cream.

Lemon Mousse | Fresh & Refreshing Dessert

I am sooo tired of comfort food.  During my entire pregnancy I craved heavy, gravy-y, rich comfort food.  Now that our little bundle is here...

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Easter Lemon Meringue Pie | Spring Dessert | Lemon Dessert for Easter

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_PKqc5oyi3Xxg9P7E0DhkI5sfg1oPtm5vX3xORY9Lxxc6qe8NVgXhOi2tgf5bulPG0DcGL7ZlzOThl-kIfJYah_3cU8-fH3ozpig_XTUOM_5XQQS51Bk1RWDXDFq6n273IlDZqlKWgqU/s1600/IMG_8549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_PKqc5oyi3Xxg9P7E0DhkI5sfg1oPtm5vX3xORY9Lxxc6qe8NVgXhOi2tgf5bulPG0DcGL7ZlzOThl-kIfJYah_3cU8-fH3ozpig_XTUOM_5XQQS51Bk1RWDXDFq6n273IlDZqlKWgqU/s640/IMG_8549.JPG" width="640" /></a></div><br />This is my favorite pie.  It is a very simple recipe that is very versatile - I make it as mini tartlets for parties or swap the lemon juice for key lime.  In this post, I used meringue, but I typically prefer whipped cream.  Either option is great - the meringue takes a little bit more time, but it does look great when toasted on the tips.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsa5uk46hNOv01bb0O9RIUN2LsugnXD9Fp9RgpvyrX_qjnYHEGsKBRdGBJ1ekzOhSTosa42lwlx591g1Y_mj5r3PPDbANZoiZ5QGZoyHAfaR8DID0K-vX4MZWne4bpiYlIhrK9VzboEZNc/s1600/IMG_8510.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsa5uk46hNOv01bb0O9RIUN2LsugnXD9Fp9RgpvyrX_qjnYHEGsKBRdGBJ1ekzOhSTosa42lwlx591g1Y_mj5r3PPDbANZoiZ5QGZoyHAfaR8DID0K-vX4MZWne4bpiYlIhrK9VzboEZNc/s320/IMG_8510.JPG" width="320" /></a>Lemon Pie<br /><i>2 small pies 8" or 1 large 10"</i><br /><br />1 pastry crust (store-bought or homemade)<br />2 cans of sweetened condensed milk<br />6 egg yolks<br />1 cup of fresh lemon juice*<br />1 tablespoon of lemon zest*<br /><br />Put pastry crust into pie plate.  I used a ceramic quiche dish because all of pie tart pans and pie plates are packed!<br /><br />In a mixing bowl, stir together condensed milk, egg yolks, juice and zest.  Mix until combined.  Pour into the crust.<br /><a name="more"></a><br /><br />Bake at 400 degrees for 12-15 minutes, or until set.  Let cool for 30 minutes, then refrigerate.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxU8hbN_3MfZa4Q_KCzDeE_MObsb72Z4ynM52hR6zOO7ZyNK8s5q9gRs1tv7_k9wgFqxncPmpmFy4fWjmTN6f0VXg41p1Pjcy63kjfzLZAxS8-rbPg21Vvjof74mkoTTaq6BnZOTS2MDPO/s1600/IMG_8515.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxU8hbN_3MfZa4Q_KCzDeE_MObsb72Z4ynM52hR6zOO7ZyNK8s5q9gRs1tv7_k9wgFqxncPmpmFy4fWjmTN6f0VXg41p1Pjcy63kjfzLZAxS8-rbPg21Vvjof74mkoTTaq6BnZOTS2MDPO/s320/IMG_8515.JPG" width="320" /></a>Swiss Meringue<br /><br />4 egg whites<br />1 cup of sugar<br />1 pinch of cream of tarter<br /><br />In the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter.  Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved.  If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved.<br /><br />Transfer the mixture to your kitchen aid fitted with the whisk attachment.  Whisk on high for 7-10 minutes.  The mixture will cool and froth into a thick meringue as it whips.  <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtRMjDUjBF2ZjkbgSFIoBNqeyd9FM3PMbd-SsWXF3hEDVADRnr91xb_OqUnq-aLkGSMVfSr8wR2YKSTSAC1crCuhFaSMq0VMD7MyGZfVClaDDCcRZyXmHoyp1BlvNOhjWB8sFYMnPMgdC/s1600/IMG_8527.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtRMjDUjBF2ZjkbgSFIoBNqeyd9FM3PMbd-SsWXF3hEDVADRnr91xb_OqUnq-aLkGSMVfSr8wR2YKSTSAC1crCuhFaSMq0VMD7MyGZfVClaDDCcRZyXmHoyp1BlvNOhjWB8sFYMnPMgdC/s400/IMG_8527.JPG" width="400" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXVoUnkKusFhC3fMfdsJLsoQtLo_ywF-XDtGpfDtBijAfDktx5_kN15bIcYTaoRGvwCvsbmbxCECywKHqZT6H6UP6X2Tqb1PcN8KCi7SK1kIbsQAtZAsxd0AuNyZ31pbC1NM7aNisLOfe/s1600/IMG_8530.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXVoUnkKusFhC3fMfdsJLsoQtLo_ywF-XDtGpfDtBijAfDktx5_kN15bIcYTaoRGvwCvsbmbxCECywKHqZT6H6UP6X2Tqb1PcN8KCi7SK1kIbsQAtZAsxd0AuNyZ31pbC1NM7aNisLOfe/s400/IMG_8530.JPG" width="400" /></a><br /> Pile the meringue onto the chilled pie.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Toast the tips with a mini torch or put it under your oven broiler for 1-2 minutes.<br /><br /><br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9HIMuinjOYbHBBM5csqvE6d1Hpl-1jv8K_o_2SQmdIccCeVEND-nuiWTuQ0Kb465H7BWCiDg-gf4iCjCLqeB0Zb1fDtYmgMkfVAFhCo-fY9Jx5Du3_McOZ2pnrkt8Tzhc5KOTrnANjZU/s1600/IMG_8555.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9HIMuinjOYbHBBM5csqvE6d1Hpl-1jv8K_o_2SQmdIccCeVEND-nuiWTuQ0Kb465H7BWCiDg-gf4iCjCLqeB0Zb1fDtYmgMkfVAFhCo-fY9Jx5Du3_McOZ2pnrkt8Tzhc5KOTrnANjZU/s640/IMG_8555.JPG" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBs3C2ckXLrU4Zs6X-3FpEsq67iYawDlWcIF9Lk0HrXYTGBj3j6JdtRdtJ_ehbYgrNu2omP0eE7CQ5cZxz4c24JNUNJPgTZtnVMwP4hZH63q_MruwTPn2C5BuqUtPt3JFTxB7YOe5ksKkS/s1600/IMG_8508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;">What is your favorite Spring dessert?</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBs3C2ckXLrU4Zs6X-3FpEsq67iYawDlWcIF9Lk0HrXYTGBj3j6JdtRdtJ_ehbYgrNu2omP0eE7CQ5cZxz4c24JNUNJPgTZtnVMwP4hZH63q_MruwTPn2C5BuqUtPt3JFTxB7YOe5ksKkS/s1600/IMG_8508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Go4TjGmwS2ID-iOE6gMhg-Zck0txuXF8gq1ybdRqxI3Z0QcPPtIPU2e4toWVezwSnOJZwTMsWLp_F6Bamhnq-KyCB8B9qHquh-rgS-kkhfVSpd70bUmnFxicnJDSQzlmaU1LiuHsG8yb/s1600/IMG_8545.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Go4TjGmwS2ID-iOE6gMhg-Zck0txuXF8gq1ybdRqxI3Z0QcPPtIPU2e4toWVezwSnOJZwTMsWLp_F6Bamhnq-KyCB8B9qHquh-rgS-kkhfVSpd70bUmnFxicnJDSQzlmaU1LiuHsG8yb/s640/IMG_8545.JPG" width="640" /> </a><br /><br />Do you prefer meringue or whipped cream?  Or are you like my sister who actually prefers Cool Whip?!

Easter Lemon Meringue Pie | Spring Dessert | Lemon Dessert for Easter

This is my favorite pie.  It is a very simple recipe that is very versatile - I make it as mini tartlets for parties or swap the lemon juice...

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