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Lemon Meringue Mousse Cake
holiday 2007
By: Lucy Waverman
 
 

This is an easy meringue to make. The filling is very lemony. If you are an experienced cook then do the Lemon Dust for the tart, otherwise just omit. To shave white chocolate, use a vegetable peeler—otherwise, grate it.

Meringue Shell
4 egg whites
¾ cup (175 mL) sugar
1 tsp (5 mL) lemon juice

Lemon Mousse
3 eggs
½ cup (125 mL) sugar
½ cup plus 1 tbsp (125 mL plus 15 mL) lemon juice
1 tbsp (15 mL) grated lemon rind
3 tbsp (45 mL) cornstarch
1 cup (250 mL) water

Garnish
1½ cups (375 mL) whipping cream
½ cup (125 mL) shaved white chocolate
2 tbsp (25 mL) Lemon Dust (recipe follows)

  1. Preheat oven to 250°F (120°C).

  2. Line a baking sheet with parchment paper.

  3. Beat egg whites in an electric mixer until frothy. Slowly beat in sugar. Continue to beat until egg whites are thick and glossy and stand straight up when beaters are lifted out. Beat in lemon juice.

  4. Draw a 10-inch (25-cm) round on the parchment-lined baking sheet and scoop mixture into round, spreading meringue mixture to the sides to make a shell. The sides will be about 2- inches (5-cm) high. It should look like a pie shell.

  5. Bake for 1½ to 2 hours or until lightly browned and dry. Turn oven off and leave for about 4 hours to cool.

  6. Whisk together eggs, sugar, lemon juice and rind together in a pot to make filling. Combine cornstarch and water in another bowl then stir into lemon mixture.

  7. Bring to boil over medium heat, whisking constantly. Remove from heat. If lumpy, pour through a strainer into a separate bowl. Cover with plastic wrap, pressing the wrap into the surface of the lemon filling to prevent a film from forming, and refrigerate until needed.

  8. Spoon lemon filling into meringue shell. Whip cream until it holds its shape and spoon onto top of lemon filling. Scatter with white chocolate shavings and Lemon Dust, if using.

Serves 8


Lemon Dust

  1. Remove the zest from 2 lemons. Use a zester if possible for uniformly thin strips. Place zest in a small pot and cover with water.

  2. Bring to a boil, drain and return zest to pot. Cover with water and repeat twice more (this helps the zest dry evenly).

  3. Pat dry zest with paper towels. Place zest on a sheet of parchment paper and microwave on high for 7 to 8 minutes, or until zest is dry and crisp but not brown.

  4. Grind to a powder in a coffee or spice grinder.

Makes about 2 tbsp (25 mL)
    

 
     
 
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