Posted in Desserts, Recipes

Mousse au Citron

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My first attempt at Lemon Mousse.  Many lessons in patience has been learned.

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I learned that zesting four lemons is hard work, but smells wonderful.

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I learned that juicing those same four lemons finds every tiny cut on your hands and makes them sting.

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I learned what eight eggs look like.

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I learned that standing at the stove stirring this lovingly is one of the best things to do.  It smells wonderful and gets thicker and thicker.

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I learned that I need to read recipes more carefully.  Though that is a lesson I learn every time I follow a recipe.

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I learned that the lemon curd needs to be fully chilled before folding in the whipped egg whites.  So that the whole thing doesn’t smell like cooked eggs.

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I learned that I need to try this recipe again so that it actually firms up or so I hope.  But it tastes wonderful.  It’s just a little watery.  Maybe it’ll be good on some vanilla ice cream.

Recipe Link

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