Description
Indulge in the delightful experience of Fresh Lemon Mousse, a light and creamy dessert that perfectly balances tartness and sweetness. This elegant mousse combines the rich flavor of homemade lemon curd with airy whipped cream, resulting in a refreshing finish to any meal. Its zesty profile makes it an ideal choice for summer gatherings, dinner parties, or as a simple treat after a long day. With easy preparation steps and customizable garnishes, this mousse is not only delicious but also versatile, making it a crowd-pleaser for all occasions.
Ingredients
Scale
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- Dash salt
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice, about 4 lemons
- 3 large whole eggs
- 3 large egg whites
- 1 cup plus 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 1/2 cup freshly squeezed lemon juice, about 4 lemons
- 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 to avoid the white pith. Juice them to get at least 1/2 cup of fresh lemon juice. Set both aside for later use.
- In a large mixing bowl, cream the butter using a stand mixer or hand mixer until fluffy. Add sugar, salt, and lemon zest; mix well. Crack eggs into a small bowl, adding each egg one at a time to the butter mixture, mixing thoroughly after each addition. Pour in the reserved lemon juice and mix until combined. Transfer this mixture into a medium saucepan and cook on low heat while stirring constantly until it thickens (around 8-10 minutes). Remove from heat when done.
- Spoon the lemon curd into another bowl. Let it cool at room temperature while covering it with plastic wrap to prevent skin formation.
- In a large heatproof bowl, combine whole eggs, egg yolks, sugar, lemon zest, lemon juice, and salt; whisk together. Place this bowl over simmering water (double boiler method) and whisk continuously until thickened like pudding (about 12 minutes). Once thickened, remove from heat and cool for 15 minutes before refrigerating for 1-2 hours.
- Add about two-thirds of egg whites along with a pinch of salt to your stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form; add in sugar gradually until stiff peaks are achieved. Gently fold these into your chilled lemon filling.
- In the same mixing bowl (no need to clean), add heavy whipping cream and beat on medium-low speed until slightly thickened before increasing speed to high until stiff peaks form; fold this whipped cream into your lemon mixture.
- Gently fold in your prepared homemade lemon curd into this mixture ensuring everything is well combined but still light.
- Transfer this mousse into a souffle dish (7-inch diameter x 3-inch deep) and chill for at least an hour before serving.
- For decoration, beat cold heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Pipe dollops onto your chilled mousse or spread it evenly across the surface. Optional garnish with quarter slices of fresh lemons between dollops of whipped cream.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg