Dr. Lori's Lemon Curd Mousse Cake

Total Time: 26 hrs Preparation Time: 2 hrs Cook Time: 24 hrs

Ingredients

• 2 1/3 cups sugar
• 4 teaspoons cornstarch
• 1 cup fresh lemon juice
• 4 large eggs
• 4 large egg yolks
• 3/4 cup salted butter, cut into 1/2-inch cubes
• nonstick vegetable oil cooking spray
• 2 cups crumbled shortbread cookies, about 7 . 5 oz
• 1/4 cup unsalted butter, melted
• 5 tablespoons water
• 4 teaspoons unflavored gelatin
• 6 large egg whites
• 3/4 cup sugar
• 1 1/2 cups heavy whipping cream
• lemon slice (to garnish)

Recipe

• 1 curd:.
• 2 mix sugar and cornstarch in heavy large saucepan.
• 3 gradually add lemon juice, whisking until all cornstarch dissolves.
• 4 whisk in eggs and yolks.
• 5 add butter.
• 6 stir over medium heat until curd thickens and boils, about 12 minutes.
• 7 transfer to medium bowl.
• 8 chill until cold, at least 6 hours.
• 9 this part can be made up to one week in advance. press plastic wrap surface of curd and keep chilled.
• 10 crust:.
• 11 preheat oven to 350 degrees.
• 12 spray bottom of 8" diameter springform pan with nonstick spray.
• 13 blend cookie crumbs and butter in small bowl.
• 14 press bottom of pan.
• 15 bake until golden, about 15 mu=inutes.
• 16 cool.
• 17 mousse:.
• 18 place water into a small saucepan.
• 19 sprinkle gelatin evenly over water.
• 20 let stand until gelatin softens, approximately 15 minutes.
• 21 meanwhile, place 1 3/4 cups lemon curd in a large bowl.
• 22 stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
• 23 stir gelatin mixture over medium-low heat until dissolved and liquid is clear, do not boil.
• 24 whisk warm gelatin mixture into the 3/4 cup warm curd.
• 25 gradually whisk gelatin-curd mixture into curd in the large bowl.
• 26 using an electric mixer, beat egg whites in medium bowl until soft peaks form.
• 27 gradually add sugar,beating until whites are thick and glossy.
• 28 fold whites into curd mixture in 3 additions.
• 29 using same beaters, beat cream in another medium bowl until peaks form.
• 30 fold into eggwhite-curd mixture in 3 additions, also.
• 31 pour enough mousse over cooled crust to fill pan completely.
• 32 pour remaining remaining mousse into a small bowl and reserve.
• 33 cover and chill mousse cake, reserved mousse and remaining curd overnight.
• 34 using long, thin knife, cut aroundcake to loosen.
• 35 remove pan sides.
• 36 gently spread 3/4 cup of remaining curd over top of cake.
• 37 transfer reserved mousse to pastry bag fitted with small star tip.
• 38 pipe rosettes of mousse around top edge of cake.
• 39 chill cake until ready to serve.
• 40 can be made up to 8 hours in advance.
• 41 arrange lemon slices between rosettes.
• 42 cut cake into wedges to serve.