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Lemon Curd Mousse Cake

Course Dessert

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups whole milk, room temperature
  • 3 large eggs, room temperature
  • 1/2 tablespoon pure vanilla extract
  • 6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
  • 1/4 cup heavy cream, whipped
  • Candied Meyer Lemons, optional

Meyer Lemon Curd Mousse

  • 1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)
  • 1 tablespoon cold water
  • 4 large eggs plus 6 large yolks
  • 1 cup sugar
  • 1 tablespoon plus 2 teaspoons finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup heavy cream, whipped

Instructions
 

Meyer Lemon Curd Mousse

  • Sprinkle gelatin over water; let stand until softened, about 5 minutes.
  • Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.
  • Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
  • Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.

For the Crepes

  • Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
  • Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.
  • Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
  • Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
  • Top crepe cake with whipped cream and 3 or 4 candied lemon slices.