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Fresh Lemon Mousse

Fresh Lemon Mousse
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Indulge in the refreshing delight of Fresh Lemon Mousse, a dessert that perfectly balances creamy richness with zesty lemon flavor. This airy treat is an ideal finish to any meal, whether you’re hosting a gathering or simply enjoying a sweet moment at home. With its luscious texture, bright notes of citrus, and impressive presentation, this mousse is sure to win hearts. Easy to prepare ahead of time, you can serve it in elegant cups topped with whipped cream or fresh berries for an extra burst of flavor.

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 eggs, separated
  • 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 the lemons, making sure to only remove the yellow zest, not the white pith. Set aside.
  2. Cut the lemons in half and juice them, reserving 1/2 cup of lemon juice.
  3. Cream the butter in a large mixing bowl using a stand mixer or hand mixer.
  4. Add sugar, salt, and zest to the bowl; mix well.
  5. Crack eggs into a small bowl; remove Chalaza from each yolk.
  6. Add eggs one at a time to the mixing bowl, mixing well after each addition.
  7. Stir in reserved lemon juice and salt until combined.
  8. Transfer mixture to a medium saucepan over low heat; stir constantly until thickened (about 8–10 minutes). Remove from heat.
  9. Spoon lemon curd into a bowl; let cool to room temperature.
  10. Cover with plastic wrap directly on top to prevent skin formation.
  11. In a large heatproof bowl, combine whole eggs, egg yolks, sugar, lemon zest, lemon juice, and salt; whisk together.
  12. Place over simmering water; whisk constantly until thickened (at least 12 minutes). Remove from heat; cool for 15 minutes.
  13. Cover surface with plastic wrap; refrigerate for 1–2 hours until chilled.
  14. In a stand mixer fitted with a whisk attachment (or use hand mixer), beat about 2/3 of egg whites with salt until soft peaks form.
  15. Gradually add remaining sugar; continue beating until stiff peaks form.
  16. Gently fold beaten egg whites into cooled lemon filling using a rubber spatula.
  17. In same mixing bowl (no need to wash), add heavy whipping cream; beat on medium-low speed until slightly thickened.
  18. Increase speed to high; beat until stiff peaks form.
  19. Carefully fold whipped cream into lemon mixture until fully incorporated.
  20. Gently fold in homemade lemon curd.
  21. Transfer mixture to a souffle dish or serving cups; chill for at least 1 hour before serving.
  22. Beat heavy whipping cream on medium-low speed until beginning to thicken.
  23. Add powdered sugar and vanilla extract; beat on high speed until stiff peaks form.
  24. Pipe or spoon dollops of whipped cream over chilled mousse surface before serving.

Nutrition

Find it online: https://recipzy.com/fresh-lemon-mousse/