Description
A bright and creamy lemon mousse made with fresh lemon juice, whipped cream, eggs, and optional lemon curd for extra citrus flavor.
Ingredients
Scale
- 6 large eggs, divided as 3 whole eggs, 3 egg yolks, and 3 egg whites
- 1 cup plus 2 tablespoons granulated sugar, divided
- Zest of 1 lemon
- 1/2 cup fresh lemon juice, from about 3 to 4 lemons
- 1/8 teaspoon salt
- 1/2 cup heavy whipping cream
- 1/2 cup lemon curd, optional
- Whipped cream, optional, for topping
- Extra lemon zest, optional, for garnish
Instructions
- Separate three eggs, keeping the whites in one bowl and the yolks in another. Add the three yolks to a large heatproof bowl with three whole eggs.
- Whisk in 1 cup granulated sugar, lemon zest, lemon juice, and salt until smooth.
- Fill a saucepan with a few inches of water and bring it to a boil. Reduce the heat to a simmer.
- Place the heatproof bowl over the simmering water, making sure the bowl does not touch the water.
- Cook while stirring constantly for about 15 minutes, until the lemon mixture thickens and reaches about 150°F.
- Remove the bowl from the heat and cool the mixture for 15 minutes.
- Press plastic wrap directly onto the surface of the lemon mixture and refrigerate for at least 2 hours, until fully chilled.
- Beat the reserved egg whites on high speed for 1 minute. Add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the cold lemon mixture without deflating them.
- Whip the heavy cream on high speed until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until combined.
- Fold in lemon curd if using.
- Spoon the mousse into serving cups or one serving bowl and chill for at least 30 minutes before serving.
- Top with whipped cream, lemon curd, or lemon zest if desired and serve cold.
Notes
- Use fresh lemon juice for the brightest flavor.
- Chill the lemon base completely before folding in the egg whites and whipped cream.
- Fold gently with a spatula to keep the mousse light and airy.
- Store covered in the refrigerator for up to 5 days.
- Do not freeze, because the texture may separate after thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Chilled
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 287
- Sugar: 36
- Sodium: 110
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 0
- Protein: 6
- Cholesterol: 186