Lemon Mousse Crumble
- 4 lemons juice
- zest of 4 lemons, divided
- 1¼ cup sugar (250 grams) plus 2 tablespoons, divided
- 100 grams butter (3.5 oz)
- 4 eggs
- 30 cl of whipping cream (1⅓ cups)
- 6-8 cookies, either chocolate or cinnamon
- chocolate and lemon peel spirals to decorate
- LEMON CURD
- Zest two of the lemons and juice all four.
- Add the zest and juice to a bowl with the eggs, sugar, and the butter cut in chunks.
- Heat it over a double boiler and stir constantly for 20 minutes.
- When it's thick, put it in pots and let it cool. Store in refrigerator.
- MOUSSE
- Whip the cream and add the zest of a lemon and 2 tablespoons fine sugar.
- Combine the lemon curd and cream.
- Fill the glass pots half-way full. Make a layer of cookie crumbles.
- Top the rest with cream.
- Use chocolate or lemon spirals to decorate if desired.
Recipe by A Lady In France at https://aladyinfrance.com/lemon-mousse-crumble/
3.5.3229