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Lemon Mousse Cake

Barry C. Parsons
  • 105 minutes
  • Serves 12

INGREDIENTS

2

Lemons, zest of

1

Peel of one lemon

1/2 cup

White sugar to roll the candied peel in

6

Egg yolks

6

Eggs, large or extra large

1/2

batch Lemon curd

1/2 cup

Lemon juice, fresh

1 cup

Flour

3 tbsp

Rounded icing sugar

1 cup

Sugar

1 1/2 tbsp

Vanilla

1 3/4 cups

White sugar

2 tbsp

Butter, salted

1/2 cup

Butter

3 cups

Whipping cream

2 oz

Limoncello liqueur

3/4 cup

Water