KNOXVILLE, Tenn. — Lemon Curd Mousse
1 1/4 cups sugar
2 teaspoons cornstarch
2 egg yolks
1/2 cup lemon juice
6 Tablespoons butter - cut into cubes
1/2 pint whipping cream
Blueberries for garnish
Whisk sugar and cornstarch together in a kettle. Add the 2 eggs and 2 egg yolks and whisk to combine. Whisk in the lemon juice and add the cubed butter. Cook over medium heat stirring constantly until mixture thickens and boils. Remove from heat and cover with plastic wrap. Chill for 2-3 hours.
Whip the heavy cream until it holds stiff peaks. Reserve 1/2 cup whipped cream for garnish. Mix together 1/2 the chilled lemon curd with the remaining whipping cream. Place mousse in a piping bag. To put the dessert together divide the remaining lemon curd among 6 small dishes spreading evenly over the bottom of each dish. Pipe the lemon mousse on top of the lemon curd, dividing evenly among the dishes. Top each dish with a dollop of whipped cream and a few blueberries. Keep refrigerated until serving. Enjoy!
Presented by Betty Henry, B & G Catering