Summertime, and the livin’ is easy.
I love summer. Love, love, love. Earlier this week I returned from a long weekend in Puerto Rico. Sun, sand, surf. Music, dance, food. Pretty much all of my favorite things. Passion fruit shaved ice, tembleque gelato (brilliant!), mofongo, maduros, piña coladas. I ate and ate and ate. I came home and had salad and veggies for three days to try to get a healthy feeling back, but those four days of food were good while they lasted. This weekend I anticipate making some rice and beans, but that recipe won’t be blogged because, frankly, it can’t be put into words very well and it’s one of those things that just happens….
For a light and summery treat that would not completely bog my body down after my trip, I decided to make Frozen Whipped Lemon Pie. This is a very light frozen dessert that requires zero baking – great for a hot day when you refuse to turn the oven on! It does start to melt relatively quickly, so only take it out of the freezer just before you are ready to serve. This can be garnished with whipped cream and/or berries if you wish, which I think would be delicious.
Frozen Whipped Lemon Pie
source: Dozen Flours
7-8 medium lemons
2 c sugar
4 large eggs yolks plus 4 large whole eggs, at room temperature, lightly beaten
3/4 c unsalted butter, room temperature and cut into pieces
1-1/2 c heavy cream, chilled
- Scrub the lemons with hot soapy water. Zest all of the lemons.
- In a separate bowl, combine the sugar and the lemon zest, working it together between your fingers until the sugar is moist, grainy and aromatic. Set aside.
- Juice the lemons, reserving between 1 and 1 1/4 cups of lemon juice, being sure to remove any seeds.
- Combine the lemon sugar, lemon juice, and eggs into a sauce pan. Whisk over medium-high heat for 10 minutes, stirring constantly. Be careful not to boil! Mixture will thicken and you’ll know it’s ready when it coats the back of a wooden spoon.
- Remove from the heat, add the butter and whisk until the butter is melted and well incorporated. Pour the curd through a wire sieve into a bowl.
- Cover the surface of the curd with plastic wrap and refrigerate, stirring periodically until it’s totally cool, for at least 1 hour or for as long as 3 days.
- Place 1 1/2 cups of heavy cream in large mixing bowl and whip using a whisk attachment until soft peaks form.
- Reserve 1/2 cup lemon curd for sauce. Add remaining lemon curd to whipped cream, folding gently to incorporate.
- Pour the mixture into an 8-inch springform pan and cover with plastic wrap. Place in the freezer until firm, at least 4 hours or overnight. Remove the mousse from the freezer just prior to serving.
- When you’re ready to serve, spread a thin layer of the reserved lemon curd on the top of the frozen mousse. Then remove the pie from the springform pan. If it doesn’t remove easily rub a hot, wet towel around the outside of the pan to as to slightly melt the mousse.
- When serving, cut the pie with a knife that has been dipped in hot water. Be sure to wipe the knife down after each slice.