whipped lemon mousse

buttercream – buttercream filling
  • 1 pound bag of powdered sugar
  • 1/2 cup milk
  • 1/8 to 1/4 teaspoon salt
  • 1/2 teaspoon Vanilla
  • 2 sticks butter, cut into ½ inch slices
  • 1/2 cup shortening
  • 3/4 cup Lemon Curd

to make Lemon Curd:

  • 1/3 cup granulated sugar
  • 1 egg
  • 1/3 cup fresh lemon juice
  • zest of 1 lemon
  • 2 tablespoons plus 2 teaspoons butter, melted
  • In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
  • Stir in lemon juice, zest and butter.
  • Cook for one minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
  • Cover the curd with cling film placed directly on the surface of the curd and

Directions for whipped lemon mousse

  • using the whisk attachment on your electric mixer, mix the powdered sugar, salt, vanilla and milk at low speed until smooth.
  • add butter, one slice at a time, until incorporated
  • add shortening and whip at highest speed 10-12 minutes, until volume increases by at least 50%.