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Steamed Lemon Mousse
Preparation info
4
Servings- Difficulty
Easy
Appears in
Published 2014
This is a lovely pudding, fragrant and delicate - English cooking at its most harmonious. It has a summery feel about it, but as lemons are available all year round you could equally well serve it as a refreshing sequel to a heavy winter meal.
Ingredients
6 150 g 5 oz 150
Method
Put the egg yolks, butter, sugar, lemon juice and grated lemon rind in the top of a double saucepan or in a heatproof bowl over barely simmering water. Stir with a wooden spoon until the custard thickens.
It must not boil, or the eggs will scramble. The secret is to keep the water underneath only just simmering, and to stir until the mixture reaches custard thickness, and no longer. Rem