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Liven up spring with double-strength lemon mousse

Leah Eskin

The striver promises to give it his all. More: 110 percent. He pledges himself to effort. More: to redouble that effort. Leading us off-message, distracted by brawny syntax.

Redo means do, twice. Review means view, twice. Redouble means double, once.

This undercount is unfair. It’s a rebuff of “re.” It’s a wrong we vow to right. We are printing up double-sided placards in support of a quadruple-strength redouble. We plan to hoist them at the next convention of the Modern Language Association.

Should that campaign fail, we’ll focus on local change — like doubling up on double-strength lemon mousse. A bowl of sunny citrus folded into soft cream bolsters household approval ratings — fourfold.

Lemon Mousse

Prep: 30 minutes plus time to cool

Cook: 5 minutes

Makes: 8 servings

6 lemons (approximately)

3/4 cup plus 2 tablespoons sugar

4 eggs

1 stick (1/2 cup) unsalted butter, melted

1 cup heavy cream

1/2 teaspoon vanilla

Fresh berries

Squeeze: Zest 2 lemons into a large heavy saucepan. Squeeze all lemons and measure out 3/4 cup juice; pour into the pan. Whisk in 3/4 cup sugar, the eggs and butter.

Thicken: Set pan over medium heat and whisk until thick, 5-6 minutes. Press this tart lemon curd through a fine-mesh sieve into a clean bowl.

Chill: Let cool. Cover and chill.

Whip: Use an electric mixer fitted with the whisk attachment (or a handheld whisk and muscle) to whip cream, remaining 2 tablespoons sugar and the vanilla to sturdy peaks. Pour in chilled lemon curd and whip briefly to combine.

Serve: This pale yellow mousse is lovely heaped into small glass bowls and topped with fresh berries.