Key Lime Curd Mousse

You can make this with any fresh citrus juice.  Make sure you zest the citrus before squeezing the juice out. This is an easy do ahead dessert for entertaining.  You can layer the curd with cookie crumbs or any of the other add ins listed below, and the whipped cream to make parfaits that your guests will love!

For the curd:
1 cup sugar
1 Tbsp zest
3/4 cup fresh squeezed citrus juice
1/2 stick butter, cut into pieces
2 whole eggs and 1 egg yolk, beaten in a separate bowl

For the mousse:
1/2 cup heavy cream  +  2 Tbsp sugar  beaten to semi-stiff peaks
     OR

1/2 tub coolwhip
 


In a double boiler (I use a stainless steel bowl over a saucepan with a little water - do NOT let the bowl touch the water) over medium high heat, place the sugar, zest, juice and butter.  Cook until butter melts.  Temper the eggs by adding a few tablespoons of the hot juice to the eggs, whisking constantly.  Add a few more tablespoons hot juice, whisking, then pour the eggs into the double boiler.  Whisk vigorously so the eggs don't scramble.  Continue whisking at a slower pace until the mixture thickens and becomes very glossy.  Pour the hot curd into a glass bowl, cover with plastic wrap touching the surface so a skin doesn't form, and refrigerate until cold, at least 4 hours.  When the curd is cold, fold in the whipped cream (or coolwhip) just until incorporated.  A few swirls of curd are OK and look neat when dished up.

Serve as is, or with crushed cookie crumbs, toasted coconut, chopped toasted macadamia nuts, candied citrus zest, fresh fruit or berries, or anything else you think would be delicious!