Ingredients:

  • 1/2 cup fresh squeezed lemon juice
  • 1 tbsp finely grated lemon zest
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 6 tbsp unsalted butter, cubed and chilled
  • 1.5 cups heavy whipping cream, cold
  • 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/8 tsp fine sea salt

Instructions:

  1. Combine the 1/2 cup lemon juice, zest, sugar, and 4 egg yolks in your saucepan over medium low heat. Note: Keep the heat low to avoid scrambled egg curd.
  2. Cook for about 8 minutes until the mixture coats the back of a spoon.
  3. Remove from heat and whisk in the 6 tbsp of cubed, chilled butter one piece at a time. Note: This creates a glossy, stable emulsion.
  4. Pour the curd through a fine mesh strainer into a bowl and press plastic wrap directly onto the surface.
  5. In a separate chilled bowl, beat the 1.5 cups of heavy cream until stiff peaks form.
  6. In a large bowl, whisk together the 1/2 cup condensed milk, 3 tbsp lemon juice, vanilla, and salt.
  7. Gently fold the whipped cream into the condensed milk mixture using a spatula until no white streaks remain.
  8. Spoon a layer of mousse into serving glasses, followed by a spoonful of the cooled curd.
  9. Use a toothpick or small knife to lightly marble the two layers together for a beautiful visual.
  10. Let the glasses set in the fridge for at least 2 hours until firm and set.