Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl.

Here are a few of my favorites: Add a dollop of whipped cream or lemon curd on top of each serving (or both!). Garnish the top of the lemon mousse with ... top of angel food cake or pound cake ...

Try Delia's delicious lemon cake recipe filled with homemade lemon curd. Equipment and preparation: You will need to grease two 18cm/7in sandwich tins 4cm/1½in deep, lined with baking parchment ...

Strain out any zest or cooked egg and press plastic wrap tight against the surface as you would to prevent a film from forming on mousse ... Lemon curd is also delicious between layers in a cake ...

CAKE: (Can bake the cake a day ahead.) Preheat oven to 350 degrees. Cut parchment paper to fit the bottom of a 10-inch ...

Slice each cake in half horizontally to form four layers, and spread the lemon curd between them. Using a spatula, spread a thin layer of meringue over the entire cake. Pile the remaining meringue ...

In a large bowl or the bowl of a stand mixer, whip the cream and mascarpone cheese at medium speed until smooth and soft peaks form, about 3 minutes. Add the powdered sugar, lemon zest, and lemon ...