Recipes: Lemon mousse

ø LEMON MOUSSE

Serves 6.

• 1¹/₂c. Lemon Curd (see recipe)

• 1 c. chilled heavy cream

• 3 tbsp. sugar

Directions

Place Lemon Curd in a medium bowl. In another medium bowl, using an electric mixer, beat cream with sugar until soft peaks form. Add¹/₃of the whipped cream to the curd and mix to combine (this will lighten the curd somewhat and make it easier to fold in the remainder of the whipped cream). Add remaining whipped cream, and fold in gently with a rubber spatula. Spoon mousse into serving dishes. Serve immediately -- with gingersnaps or other cookies, if desired -- or cover and chill up to 2 days.

Calories299Fat23 gSodium49 mgSaturated fat13 g

Carbohydrates21 gCalcium45 mg

Protein4 gCholesterol170 mgDietary fiber0 g

Diabetic exchanges per serving: 1 bread/starch, ½ other carb, 4½ fat.

LEMON CURD

Lemon curd is great for making mousse (recipe follows), filling a pie shell, spooning like jam onto biscuits or scones, or serving over berries or pound cake.

• 6 eggs

•³/₄c. sugar

• 1 tbsp. finely grated lemon zest (from 1 lemon)

•³/₄c. fresh lemon juice (from about 4 lemons)

Directions

In a medium saucepan, whisk eggs, sugar and zest to combine. Whisk in lemon juice; add butter.

Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd and refrigerate until cool, at least 2 hours and up to 3 days.

Nutrition information per serving (2 tablespoons):

Calories95Fat6 gSodium21 mgSaturated fat3 gCarbohydrates8 gCalcium10 mg

Diabetic exchanges per serving: ½ other carb, 1 fat.

LEMON SANDWICH COOKIES

Makes 3 dozen.

Note that the dough needs at least an hour to chill.

• 1 c . (2 sticks) unsalted butter, room temperature

• 1 tbsp. finely grated lemon zest (from 1 lemon)

•¹/₂tsp. salt

• 2 c. flour (spooned and leveled), plus more for rolling

• 2 tbsp. granulated sugar, for sprinkling

• Creamy Lemon Filling (see recipe)

Preheat oven to 350 degrees. In a large bowl, using an electric mixer on high speed, beat butter, powdered sugar, lemon zest and salt until combined. With mixer on low, add flour (dough will still be stiff). Finish mixing with a wooden spoon.

Turn dough out onto a piece of plastic wrap. Pat into a disk about¹/₂inch thick. Wrap and chill until firm, about 1 hour (and up to 3 days).

Unwrap dough. Place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about¹/₈inch thick (if dough cracks, let it warm up slightly).

Cut out cookies with a 1 1/2-inch round cutter (re-roll scraps once, chilling if too soft). Place 1 inch apart on two baking sheets. Sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes. Transfer to wire racks to cool completely.

To form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out. Squeeze gently.

Calories110Fat6 gSodium43 mgSaturated fat4 gCarbohydrates13 gCalcium6 mg

Protein1 gCholesterol17 mgDietary fiber0 g

Diabetic exchanges per serving: 1 other carb, 1 fat.

CREAMY LEMON FILLING

• 4 oz. bar cream cheese, room temperature

• 1 to 1¹/₂c. powdered sugar

Directions