Comments on: Lemon Mousse in 60 Seconds http://www.pastrypal.com/2009/07/21/lemon-mousse-in-60-seconds/ Learn to bake step-by-step with a pro pastry chef Thu, 04 Mar 2010 04:00:02 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: PastryPal http://www.pastrypal.com/2009/07/21/lemon-mousse-in-60-seconds/comment-page-1/#comment-805 PastryPal Fri, 23 Oct 2009 19:26:29 +0000 http://www.pastrypal.com/?p=519#comment-805 Dan—Always glad to hear of a success. If you have the curd mastered, the tart's a breeze. Dan—Always glad to hear of a success. If you have the curd mastered, the tart’s a breeze.

]]> By: Dan http://www.pastrypal.com/2009/07/21/lemon-mousse-in-60-seconds/comment-page-1/#comment-800 Dan Fri, 23 Oct 2009 02:55:57 +0000 http://www.pastrypal.com/?p=519#comment-800 I made the curd and the mousse tonight & it was great! I was intimidated by the curd, but it came together quicker than I expected. Heck, I had enough lemon juice that I tried a different lemon curd recipe; although it was easier, it took quite a bit more time and dirtied a lot more dishes! I made the mousse with your curd recipe & my wife and I enjoyed it quite a bit. Thanks for the recipe! I may tackle your tart next... I made the curd and the mousse tonight & it was great!

I was intimidated by the curd, but it came together quicker than I expected.

Heck, I had enough lemon juice that I tried a different lemon curd recipe; although it was easier, it took quite a bit more time and dirtied a lot more dishes!

I made the mousse with your curd recipe & my wife and I enjoyed it quite a bit. Thanks for the recipe!

I may tackle your tart next…

]]> By: PastryPal http://www.pastrypal.com/2009/07/21/lemon-mousse-in-60-seconds/comment-page-1/#comment-541 PastryPal Sun, 27 Sep 2009 14:59:52 +0000 http://www.pastrypal.com/?p=519#comment-541 Rachael — Yes, it should work well. I've used it as a cake layer before. Rachael — Yes, it should work well. I’ve used it as a cake layer before.

]]> By: Rachael http://www.pastrypal.com/2009/07/21/lemon-mousse-in-60-seconds/comment-page-1/#comment-540 Rachael Sun, 27 Sep 2009 14:43:49 +0000 http://www.pastrypal.com/?p=519#comment-540 Will this recipe work if I use it as one of the layers for a layer cake? Will this recipe work if I use it as one of the layers for a layer cake?

]]> By: PastryPal http://www.pastrypal.com/2009/07/21/lemon-mousse-in-60-seconds/comment-page-1/#comment-482 PastryPal Tue, 22 Sep 2009 12:41:59 +0000 http://www.pastrypal.com/?p=519#comment-482 Constance — Very interesting. I'll try this method next time I make curd. UPDATE: I checked Shirley O'Corriher's book, Bakewise, and she makes lemon curd by whisking ALL the ingredients together over a double boiler, and still strains the mix. She says she ends up with about a teaspoon of curdled eggs, which is, at most, what I might get with the recipe above, if anything at all. Her recipe has 4x as much sugar as the one I use, though I don't know if that's good or bad, science-wise. Her own book says that sugar keeps eggs from setting. It does sound like the curd would be outrageously sweet. Constance — Very interesting. I’ll try this method next time I make curd.

UPDATE: I checked Shirley O’Corriher’s book, Bakewise, and she makes lemon curd by whisking ALL the ingredients together over a double boiler, and still strains the mix. She says she ends up with about a teaspoon of curdled eggs, which is, at most, what I might get with the recipe above, if anything at all. Her recipe has 4x as much sugar as the one I use, though I don’t know if that’s good or bad, science-wise. Her own book says that sugar keeps eggs from setting. It does sound like the curd would be outrageously sweet.

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