Description
This luscious lemon mousse is a perfect blend of creamy and tangy flavors, ideal for any dessert lover.
Ingredients
Scale
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- Dash of salt
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice (about 4 lemons)
- 3 large whole eggs
- 3 large egg whites, separated
- 1 cup plus 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 1/2 cup freshly squeezed lemon juice (about 4 lemons)
- Pinch of salt
- 1 cup heavy whipping cream
- 1/2 cup homemade lemon curd, room temperature
- 1 cup heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Zest the lemons carefully, avoiding the white pith, and juice them, reserving 1/2 cup lemon juice. Cream the butter using a stand or hand mixer, then add sugar, salt, and zest mixing well.
- Crack eggs into a small bowl, removing the chalaza, then add eggs one at a time to the butter mixture, mixing well each time. Add lemon juice and salt, mix to combine. Transfer to a saucepan and cook on low heat, stirring constantly until thickened, about 8–10 minutes. Remove from heat, cover with plastic wrap on the surface, and cool to room temperature.
- In a heatproof bowl, whisk 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt. Place over simmering water and whisk continuously until thickened to pudding consistency, about 12 minutes. Remove and cool for 15 minutes, then cover with plastic wrap and chill 1–2 hours until cold.
- Using a clean bowl, beat 2/3 of the reserved egg whites with a pinch of salt on high speed until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Gently fold the egg whites into the chilled lemon filling using a spatula.
- In the same bowl (no washing needed), beat the whipping cream on medium-low until thickening begins, then increase to high until stiff peaks form. Fold the whipped cream gently into the lemon and egg white mixture.
- Gently fold the cooled homemade lemon curd into the lemon mousse mixture. Transfer the mousse into a 7-inch diameter by 3-inch deep souffle dish. Chill in the refrigerator for at least 1 hour to set.
- Beat cold whipping cream with a mixer on medium-low speed until starting to thicken. Add powdered sugar and vanilla, then beat on high until stiff peaks form. Transfer to a piping bag and pipe dollops onto the chilled mousse or spoon dollops on top. Garnish with small quarter lemon slices if desired.
- Serve the mousse cold. Refrigerate leftovers up to 5 days or freeze for up to 3 months (do not garnish before thawing). If frozen, thaw completely before adding whipped cream and serving.
Notes
- Make sure to use fresh lemons for the best flavor.
- The mousse can be made a day in advance.
- If you don’t have homemade lemon curd, store-bought is a good alternative.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling, Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg