Triple Lemon Mousse Cake
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.