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Fresh Lemon Mousse

Fresh Lemon Mousse

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Indulge in the refreshing delight of this Fresh Lemon Mousse, a perfect dessert that captures the vibrant essence of citrus. With its creamy texture and zesty flavor, this mousse is sure to impress at any gathering—from casual family dinners to elegant soirées. Simple to prepare, it features layers of luscious lemon curd folded into whipped cream, resulting in a light and airy dessert that’s both satisfying and uplifting. Garnish with fresh berries or a dollop of whipped cream for an added touch of elegance. Whether enjoyed on its own or alongside other treats, this mousse is a bright addition to your dessert repertoire.

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 yolks
  • 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

  1. Zest and juice the lemons to yield 1/2 cup of juice.
  2. In a mixing bowl, cream unsalted butter with granulated sugar, salt, and lemon zest until smooth. Incorporate eggs one at a time, then mix in lemon juice.
  3. Cook the mixture over low heat in a saucepan until thickened (8–10 minutes), then cool.
  4. Whisk together whole eggs, egg yolks, sugar, lemon zest, and juice over simmering water until thick (about 12 minutes). Chill for 1–2 hours.
  5. Beat egg whites until soft peaks form; gradually add sugar until stiff peaks develop. Gently fold into chilled filling.
  6. Whip cream until stiff peaks form; fold into the lemon mixture along with cooled curd.
  7. Transfer to serving cups and chill for at least one hour.

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