Dr Loris Lemon Curd Mousse Cake Recipes

LEMON CURD MOUSSE CAKE

Steps:

• For curd:
• Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. (Can be made 1 week ahead.
• Press plastic wrap onto surface of curd and keep chilled.)
• For crust:
• Preheat oven to 350°F. Spray bottom of 8-inch-diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 minutes. Cool.
• For mousse:
• Pour 5 tablespoons water into small saucepan. Sprinkle gelatin evenly over. Let stand until gelatin softens, about 15 minutes.
• Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
• Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Whisk warm gelatin mixture into 3/4 cup warm curd. Gradually whisk gelatin-curd mixture into curd in large bowl. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into egg white-curd mixture in 3 additions. Pour enough mousse over cooled crust to fill pan completely. Pour remaining mousse into small bowl and reserve. Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
• Using long thin knife, cut around cake to loosen. Remove pan sides. Gently spread 3/4 cup of remaining curd over cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. (Can be made up to 8 hours ahead.)
• Arrange lemon slices between rosettes. Cut cake into wedges.

DR. LORI'S LEMON CURD MOUSSE CAKE

Steps:

• Curd:.
• Mix sugar and cornstarch in heavy large saucepan.
• Gradually add lemon juice, whisking until all cornstarch dissolves.
• Whisk in eggs and yolks.
• Add butter.
• Stir over medium heat until curd thickens and boils, about 12 minutes.
• Transfer to medium bowl.
• Chill until cold, at least 6 hours.
• This part can be made up to one week in advance. Press plastic wrap onto surface of curd and keep chilled.
• Crust:.
• Preheat oven to 350 degrees.
• Spray bottom of 8" diameter springform pan with nonstick spray.
• Blend cookie crumbs and butter in small bowl.
• Press onto bottom of pan.
• Bake until golden, about 15 mu=inutes.
• Cool.
• Mousse:.
• Place water into a small saucepan.
• Sprinkle gelatin evenly over water.
• Let stand until gelatin softens, approximately 15 minutes.
• Meanwhile, place 1 3/4 Cups lemon curd in a large bowl.
• Stir 3/4 Cup curd in another small saucepan over medium-low heat until very warm.
• Stir gelatin mixture over medium-low heat until dissolved and liquid is clear, DO NOT BOIL.
• Whisk warm gelatin mixture into the 3/4 Cup warm curd.
• Gradually whisk gelatin-curd mixture into curd in the large bowl.
• Using an electric mixer, beat egg whites in medium bowl until soft peaks form.
• Gradually add sugar,beating until whites are thick and glossy.
• Fold whites into curd mixture in 3 additions.
• Using same beaters, beat cream in another medium bowl until peaks form.
• Fold into eggwhite-curd mixture in 3 additions, also.
• Pour enough mousse over cooled crust to fill pan completely.
• Pour remaining remaining mousse into a small bowl and reserve.
• Cover and chill mousse cake, reserved mousse and remaining curd overnight.
• Using long, thin knife, cut aroundcake to loosen.
• Remove pan sides.
• Gently spread 3/4 Cup of remaining curd over top of cake.
• Transfer reserved mousse to pastry bag fitted with small star tip.
• Pipe rosettes of mousse around top edge of cake.
• Chill cake until ready to serve.
• Can be made up to 8 hours in advance.
• Arrange lemon slices between rosettes.
• Cut cake into wedges to serve.

FAVORITE LEMON MOUSSE CHEESECAKE

Steps:

• Adjust oven rack to center position, preheat oven to 325F degrees.
• Combine grushed graham crackers, melted butter and 1/4 c sugar.
• Press mixture into the bottom of a 10" springform pan comin up about 1" on the sides.
• Seal the outside of the pan in foil and set in a baking dish.
• Add water to the baking dish to come up about 1" on the side.
• Bake crust for 10 minutes.
• Zest lemons until you have 1 Tbls of lemon zest.
• Place zest in a small bowl and set aside.
• Squeeze the lemons to acquire 3/4 c lemon juice and set aside.
• In a mixing bowl, using an electric mixer with the paddle attachment, beat cream cheese until smooth.
• Gradually add 1-1/4 cups of sugar and continue to beat until light and fluffy, about 5 minutes.
• Add egg yolks, flour, lemon juice and zest and beat until smooth.
• In a separate mixing bowl, whip the egg whites to soft peaks.
• Add remaining sugar to the egg whites and continue to whip until soft peaks have formed.
• Fold the egg whites into the lemon batter.
• Pour batter into the crust.
• Bake cheesecake until set ans golden, about 55-65 minutes.
• Remove from oven and cool in the pan on a cooling rack, about 4 hours.
• Once cooled, refrigerate uncovered until chilled.
• Add pre-made lemon curd on top of cheesecake.
• Loosen side with a spatula before unmolding and serve.
• Lemon Curd---------------.
• Over medium heat, whisk to combine yolks zest, lemon juice and sugar in a 1 quart saucepan.
• Cook for approximatley 8 minutes until the mixture thickens and looks smooth.
• Remove saucepan from heat and add butter, 1 piece at a time with a wooden spoon until it's fully incorporated.
• Pour mixture into a bowl and put plastic directly on top of the mixture.
• Let cool on the counter, then refrigerate.

LUSCIOUS LEMON MOUSSE CAKE

Steps:

• Mix the cake according to the recipe, adding the zest to the dry ingredients and the lemon extract with the vanilla.
• Divide the batter between two 8" pans lined with a parchment round or buttered and floured. Bake as instructed in the recipe. Wrap the cooled layers and chill until firm (I like to bake the cake a day ahead)
• When you're ready to assemble the cake, trim the browned edges and domed top off both cakes. Split each cake horizontally so you have a total of 4 cake layers. See how to prep the layers here. Have your syrup and buttercream ready before you begin making the Lemon Mousse.
• Place the Limoncello (or cold water) and lemon extract into a microwave safe bowl. Sprinkle the gelatin over the liquid in an even layer. Whisk briefly to combine and set aside to bloom. Whip the cream with the powdered sugar and set aside.
• Place the 1 1/4 cups lemon curd in a large mixing bowl and use a spatula to smooth out the curd to break up any lumps. Fold 1/3 of the the cream into the lemon curd until no lumps of curd remain. Fold in the remaining cream until it's about 1/2 way incorporated.
• Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch. Working quickly, add a 1/2 cup of the mousse to the warmed gelatin. Whisk immediately until completely incorporated. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated. If the mousse is very soft, refrigerate briefly to let it thicken before assembling the cake.
• Fill a piping bag fitted with a star tip with buttercream (or use a disposable bag with the tip cut).
• Set one layer of the cake, flat side down, onto a cardboard cake round or a serving plate. Brush the layer generously with the Limoncello syrup. Pipe a ring of buttercream around the edge of the layer to form a "dam" for the mousse. Scoop half the lemon mousse onto the layer and smooth until even.
• Gently place the second cake layer onto the mousse, careful not to squish the mousse layer. Brush the layer with syrup and pipe a dam of buttercream. Set aside a 1/2 cup of the lemon curd and scoop the rest onto the layer. Smooth the curd until even (be careful not too press hard or you might squish the mousse layer beneath).
• Place the 3rd cake layer, brush with syrup and pipe a dam. Fill with the remaining lemon mousse. Top with the 4th layer, brush with syrup. Set the cake into the refrigerator for about 20 minutes to set the buttercream "dams" and the mousse.
• Ice the cake with a thin crumb coat of buttercream. Refrigerate the cake for at least an hour to set the buttercream and allow the mousse time to gel. Ice the cake with a final coating of buttercream.
• Use a piping bag fitted with a star tip to pipe a border around the top of the cake. Spread the last 1/2 cup of curd onto the cake. Refrigerate for at least 3-4 hours to make sure the filling is completely set, preferably over night.
• Remove the cake from the refrigerator 1/2 hour before serving.

LEMON CURD MOUSSE

Steps:

• With chilled beaters whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Either blend the lemon mousse into blueberries. Or, layer mousse, fresh blueberries, and mousse in a wine glass; garnish with fresh mint.