Triple Lemon Mousse Cake

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Triple Lemon Mousse Cake

Course Dessert
Prep Time 1 minute
Cook Time 1 minute
Servings 8

Ingredients

**Lemon Curd:**

  • – 1/2 cup Meyer lemon juice
  • – 3 large eggs
  • – 1 large egg yolk
  • – 3/4 cups sugar
  • – 1 pinch salt
  • – 1/2 cup salted butter

**Lemon Mousse:**

  • – 2 cups heavy cream
  • – 1 cup powdered sugar
  • – Zest of 1 lemon
  • – 1 packet 1/4 oz unflavored gelatin
  • – 2 tablespoons water

**Lemon Cake:**

  • – 3/4 cup cake flour
  • – 1/3 cup sugar
  • – 1/4 teaspoon salt
  • – 1 teaspoon baking powder
  • – 1 egg
  • – 1/3 cup lemon juice
  • – 2 tablespoons oil
  • – 4 egg whites
  • – 1/4 teaspoon cream of tartar
  • – 1/4 cup sugar
  • – Zest of 1 lemon

Instructions

**Lemon Curd:**

  • Fill a saucepan with about 2 inches of water and bring it to a simmer. Place a bowl on top without touching the water.
  • In the bowl, mix lemon juice, eggs, egg yolk, sugar, and salt. Whisk continuously until thick, about 10-12 minutes (or 180°F).
  • Remove from heat and cool to 140°F, stirring occasionally.
  • Cut butter into tablespoon-sized cubes and whisk into the curd one piece at a time until fully melted.
  • Cover the curd with plastic wrap directly touching its surface and refrigerate.

**Lemon Cake:**

  • Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with cooking spray.
  • Sift flour, 1/3 cup sugar, baking powder, and salt into a bowl.
  • Add egg, lemon juice, and oil. Mix until smooth and set aside.
  • In a large bowl, beat egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form. Fold in lemon zest.
  • Gently fold egg whites into the batter. Pour into the prepared pan.
  • Bake for about 30 minutes or until golden brown and a toothpick comes out clean. Cool completely on a rack.

**Lemon Mousse:**

  • Whip heavy cream in a large bowl until stiff peaks form.
  • Set aside 1/2 cup lemon curd for the cake top. Mix the remaining curd with the whipped cream until well combined.
  • Dissolve gelatin in water in the microwave for about 45 seconds, stirring every 15 seconds.
  • Quickly mix the hot gelatin into the mousse until smooth and evenly combined.

**Assembly:**

  • Run a knife around the cake to loosen it from the pan.
  • Pour the lemon mousse over the cake, spreading it evenly.
  • Chill in the fridge for at least 2-3 hours.
  • Top with the remaining lemon curd and serve.

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