Prep: 20 minutes plus chilling
Cook: 10 minutes • Serves: 8
3/4 cup granulated sugar
1 tablespoon lemon zest
3/4 cup unsalted butter (1-1/2 sticks)
1/4 cup plus 2 tablespoons fresh lemon juice
8 (4-ounce) glass jars
1/4 cup powdered sugar
2 teaspoons pure vanilla extract
Fresh berries and fresh mint sprigs for garnish (optional)
1.Prepare Lemon Curd: In medium bowl, whisk together eggs, sugar and lemon zest until light and fluffy. In medium saucepan, heat butter and lemon juice to boiling over medium-high heat; remove from heat. To temper egg mixture, transfer 1/3 cup of the hot butter mixture into egg mixture while whisking constantly; add butter-egg mixture back to saucepan. Heat mixture to boiling over medium heat, whisking constantly. Cook 2 minutes or until large bubbles appear and mixture thickens; remove from heat. Transfer lemon curd to large bowl; cover surface with plastic and refrigerate at least 6 hours or overnight.
2.Prepare Whipped Cream: In large bowl, with mixer on low speed, beat cream, powdered sugar and vanilla 2 minutes. Increase speed to medium-high; beat 4 minutes or until medium-firm peaks form. Reserve 1-1/2 cups whipped cream for garnish.
3.With rubber spatula, fold half of the remaining whipped cream into lemon curd until combined; fold in remaining whipped cream. Evenly divide mousse into jars. Garnish with reserved whipped cream; top with berries and mint, if desired. Serve or refrigerate up to 4 hours.
Approximate nutritional values per serving:
468 Calories, 38g Fat (25g Saturated), 173mg Cholesterol,
42mg Sodium, 25g Carbohydrates, 0g Fiber, 3g Protein