Lemon Mousse Tart - Corn-free, GF, Refined SF
 
Prep time
Cook time
Total time
 
An elegant dessert tart in individual servings
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • ½ cup fresh squeezed lemon juice
  • 1 tbsp kosher unflavored gelatin
  • 1 tablespoon lemon zest
  • 4 extra large eggs
  • ½ cup agave nectar
  • 4 tablespoons unsalted butter, at room temperature
  • 1 can of coconut milk, refrigerated (just the cream off the top)
  • 1 batch of lemon butter cookies
Instructions
  1. Stir the gelatin into the lemon juice and lemon zest. Set aside.
  2. Beat the eggs and the agave nectar with a hand-held mixer on high speed until they’re light yellow and ribbon, or rest on top of the mixture for a second before disappearing when you lift the beaters.
  3. Stir the lemon mixture into the egg mixture, then put the top of the double boiler on the pot with the water boiling gently. The bowl should not touch the water. Beat on medium high speed until the mixture thickens and reaches 140° F. Take the lemon curd off the double boiler and beat in the butter ½ tablespoon at a time. Push through a fine mesh sieve into a clean bowl, place plastic wrap directly on the curd, and refrigerate until chilled.
  4. Place the cream off the top of a refrigerated can of coconut milk in a bowl and whip on high until creamy.
  5. Fold in one cup of chilled lemon curd.
  6. Ring mold method: Place a cookie in the bottom of the ring mold and scoop in lemon mousse mixture. Try to level the top of the mousse. Run an offset spatula around the ring mold to release it. Carefully remove the ring mold for a beautiful plated presentation and serve.
  7. Canning jar method: Take all the cookies that didn't survive intact from making the ring mold sized cookies and crumble them in a plastic bag with a rolling pin. Combine the crumbs with just enough coconut oil that they hold together. Take @2 tbsps of cookie crumb mixture and press it into the bottom of a 4 or 8 oz jar. Fill the rest of the jar with lemon mousse. The jars can be refrigerated for up to a week or even frozen.
Notes
The lemon curd to coconut cream should be 1:1. However, I have found that the solid amount in the canned coconut milk varies from can to can. For best results, measure the solid amount from the coconut milk and use the same amount of lemon curd.

Save the coconut liquid left over from the can of coconut milk for smoothies!
Recipe by Creating Silver Linings at http://www.creatingsilverlinings.com/lemon-tart/