Triple Lemon Mousse Cake

Prep Time 1

Cook Time 1

Servings 8

In a saucepan that a bowl can sit on top of or a double broiler, pour about 2 inches of water and bring it to a simmer. (The bowl should be able to sit on top without touching the water)
In a bowl, add lemon juice, eggs, egg yolks, sugar, and salt. Place the bowl on the saucepan and whisk the curd continually until the mixture becomes very thick this will take about 10-12 minutes (or it is 180° F on a thermometer.)
Remove the bowl from the saucepan and cool until it reaches 140° F, stirring from time to time to release the heat.
While it is cooling, cut butter into 1-tablespoon cubes. When the cream is ready, whisk in the butter 1 tablespoon at a time, stirring until melted after each piece.
Once all the butter is added, the curd will be pale yellow and thick.
Place a piece of plastic wrap on top of the curd (directly touching the curd) so no curd is exposed. Let the curd cool in the fridge.

Preheat the oven to 350 F.
Line a 9 inch springform pan with parchment and cooking spray and set aside
Sift together the flour, ⅓ cup of the sugar, baking powder, and the salt into a medium bowl.
Add the egg, lemon juice, and oil. Mix until smooth. Set aside
Add the egg whites to the large mixing bowl and beat until frothy. Add the cream of tartar and continue beating until the egg whites form soft peaks. Add the remaining ¼ cup of sugar and beat until stiff, glossy peaks form. Add the lemon zest and beat just until incorporated, about 15 seconds.
Using a rubber spatula, fold the egg whites into the batter mixture
Pour the batter into the prepared pan. Bake for about 30 minutes, until it is just golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool completely on a cooling rack, about 30 minutes

Once both the lemon cake and lemon curd are completed and cooled, prepare the lemon mousse. Start by adding the heavy whipping cream into a large bowl or base of a stand mixer. Whip on medium high speed for about 2-3 minutes until stiff peaks form.
Set aside ½ cup of lemon curd for the top of the cake and add the remaining lemon curd to the whipped cream. Whip together on medium high speed for 30 seconds until well combined.
To prepare the gelatin add the gelatin and room temperature water to a small microwave safe bowl. Microwave for 45 seconds, string every 15 seconds. The gelatin powder should be entirely dissolved.
Quickly pour the gelatin into the mousse and mix on medium high speed for 1 minute until it is smooth and evenly combined. It is critical to do this step quickly, pouring in the gelatin the minute it is dissolved and still hot or it will clump.

Run your knife around the cake to help separate the cake from the springform pan
Pour the whipped lemon mousse over top and spread in an even layer
Allow to set in the fridge for at least 2-3 hours
Top with the remaining ½ cup lemon curd and serve