Giant Lemon Cheesecake Mousse Cream Egg!

Easter is almost here and that means Cream Eggs! So lets make a GIANT cream egg!!! You can definitely make this mousse in a glass or serving dish, but I am making it in a giant egg so I can crack it open! Yay! dessert and a show!

---

pre-smashing!

Lemon Curd

Yield: about 2 cups

• 1/2 cup Lemon Juice

• 1/2 cup Sugar

• 3 Eggs

• 1/2 cup Butter, cubed

1. In a pot bring your lemon juice to a boil on the stove.

2. which together your eggs and sugar in a bowl, set to the side.

3. Slowly pour the hot lemon juice into the eggs while constantly whisking until about 75% of your lemon juice has been whisked in.

4. Pour the egg mixture back into the pot and over a low-med heat on the stove, constantly stirring until the mixture begins to thicken.

5. Take off heat and then stir in the butter until melted.

6. Pour your lemon curd into a bowl and let chill in the fridge.

Lemon Cheesecake Mousse

Yield: about 4-5 cups

• 1 cup Lemon Curd

• 8 oz. Cream Cheese (1 cup), softened

• 1/4 teaspoon Salt

• 1 cup Whipped Cream

• 2/3 cup Icing Sugar

1. Whip your cream to medium peaks, set aside in the fridge.

2. in a mixer whip up your cream cheese and salt until soft.

3. Add your lemon curd to the cream cheese and using a whisk in the mixer, whip up until fluffy.

4. Add your icing sugar to the cream cheese mix, and whip until fluffy.

5. Using a spatula, fold your whipped cream into the cream cheese mix in 2-3 additions, folding as gently as possible to not deflate your mousse.

6. Pour into moulds or glasses!

Giant Egg Method

Yield: 1 giant egg!

You will need a giant easter egg that opens up to use as a mould

• 1 package of Candy Melts (I used white, but you can use any colour

• Lemon Curd (just the leftovers from your mousse is perfect)

• Lemon Cheesecake Mousse

• Sprinkles and candies to decorate your egg

1. Line your easter egg with saran wrap on the inside of the egg, pressed as smoothly as possible against the sides and letting the excess go over the edge so you have something to grab onto when you want to pop out the egg shell from the mould.

2. Melt your candy melts in the microwave doing just 10 second intervals so you don’t burn the candy, you can also do this on a double boiler.

3. Once you candy melts are completely melted, using a small spatula or a spoon, brush the candy melts onto the saran wrap, it’s easiest to do a few layers, so brush your layer on, pop it in the fridge or freezer, once it’s hardened add another layer until your “shell” is thick enough that you can pop it out of the mould and it will stand on it’s own. I did 2 thick layers.

4. Fill your egg shells with the lemon cheesecake mousse, smoothing out the top so it is not higher than the edges.

5. In the centre of the mousse, scoop out an egg sized hole on both sides of the egg, as a yolk would be on a real egg.

6. Fill the hole with lemon curd.

7. Freeze your eggs until firm, I let them freeze overnight.

8. Once frozen, pop your eggs out of the moulds and remove the saran wrap.

9. Using a sharp knife, trim the edges until they are flat and the two halves will fit together.

10. Heat up your remaining candy melts and place them into a piping bag if you have one.

11. Pipe the candy melts around the edges and glue the two halves together, then smooth any candy melts that squished out with your finger.

12. Now using your candy melts as glue, decorate your egg using sprinkles and candies.

13. Your beautiful egg is not ready to go! Let it sit in the fridge for at least 4 hours so the mousse thaws and isn’t frozen!

14. Happy Easter!

It's the most delicious GIANT cream egg!!!