1 ½cupslemon curdsee recipe or purchased lemon curd
For Lemon Curd
1egg
3egg yolks
1cupsugar
2tablespoonscornstarch
Pinchof salt
½cupfresh lemon juice
2tablespoonswater
2tablespoonsbuttermelted
zest of 3 lemons
For Garnish
1cupfresh raspberries
Instructions
For Meringue Kisses:
Preheat oven to 250 degrees Fahrenheit. In a large room temperature mixing bowl, beat together egg whites and sugar with an electric mixer. Mix until sugar dissolves, then beat mixture with mixer on medium-high 3 to 5 minutes or until glossy, and stiff peaks form.
Transfer mixture to a pastry bag with a star tip. Pipe small round "kisses" (swirls or stars) on a parchment paper lined baking sheet.
Bake 30 minutes. Turn off oven; let meringues sit in oven 1-2 hours to dry out. (Meringues can be made up to two days ahead and stored in an air-tight container. Don't refrigerate or freeze.)
For Raspberry Sauce:
In a medium saucepan combine sugar and raspberries. Bring to boil, stirring frequently; reduce heat and simmer, about 10 minutes or until slightly thickened; let cool.
Press raspberry sauce through a strainer to remove seeds (optional). Chill, cover until ready to assemble (up to one week).
For Lemon Mousse
In a large bowl beat whipping cream and powdered sugar until soft peaks form. Gently fold in lemon curd (see recipe)
For Lemon Curd
Whisk together eggs, egg yolks, and sugar for 2 minutes until the mixture is pale yellow. Whisk in cornstarch and salt, making sure there are no lumps. Whisk in lemon juice, water, and lemon zest until fully incorporated.
In a mixing bowl set over pan of water (like a double boiler) OR heavy sauce pan, pour mixture in and place over medium heat. Whisk mixture continuously for 7 minutes, scraping down the sides every 30 seconds or so. The mixture should deepen in color and become very thick. Cut butter in small pieces and let it melt into mixture.
Remove from heat and whisk for 1 minute more. Pour in bowl; wrap in plastic wrap and chill in fridge for 1 hour.
To Assemble
Layer lemon mousse and raspberry sauce in bowls or glasses; repeat layers. Garnish with meringue kisses and raspberries rolled in sugar. Serve immediately or refrigerate and serve within 2 hours.