Lemon Curd Verrines Recipe

Remove from the heat.

Lemon curd verrines recipe. Whip in the mascarpone until combined. I layered it with berries in glasses. Rinse and drain raspberries gently pat dry and set aside.

Beat in the lemon zest and limoncello. Transfer the lemon mixture back to the saucepan then cook over medium heat for 6 8 minutes or until thickened. It s also fine to use shop bought lemon curd mixed with whipped cream if you don t want to make the lemon cream.

Lemon mousse verrine 1 cup heavy cream 2 tbsp confectioners sugar 1 2 tsp vanilla extract 1 2 cup lemon curd divided gingersnap or graham cracker cookies. In a small bowl stir together the lemon curd and the limoncello liqueur whisking briskly until combined. For these french dessert pots i use this recipe for homemade lemon cream that i already posted on the site.

Sift in confectioners sugar and beat to incorporate. Place the eggs egg yolk sugar and custard powder in a large heatproof bowl then stir in the lemon juice. In a separate bowl whip the cream until soft peaks form.

The recipe makes a small amount of verrines but you can double or triple it for larger amounts. Sprinkle the lemon crumble on top of a set lemon curd in the jars or glasses. Place the lemon juice in a small saucepan and bring just to the boil.

Whip cream to soft peaks.