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Okay, here it is. Couldn't locate it through the archive, but found it by putting in a couple of

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Joined: Apr 13, 2006

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Posted to Thread #29505 at 8:37 pm on Mar 24, 2017

lines of the recipe. It was part of the recipe for Lemon, Blueberry and Gingerbread Trifles. After our conversation I was thinking I mislabled the recipe, but that's how it was labled.
I am going to make this mousse for a dinner party of four.

Make lemon mousse:
8 large yolks
1 C sugar
3/4 C lemon juice
7 T butter
1 T lemon zest
1 C heavy cream
In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.


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