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Fresh Lemon Mousse

Fresh Lemon Mousse
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Indulge in the refreshing delight of Fresh Lemon Mousse, a creamy dessert that perfectly balances sweet and tart flavors. This light and airy treat is made with zesty lemon curd and fluffy cream, creating a luscious experience that’s both satisfying and sophisticated. Ideal for any occasion, whether it’s a celebration or simply a sweet indulgence after dinner, this mousse is sure to impress your guests. With its beautiful presentation topped with whipped cream and fresh lemon slices, it’s not only delicious but visually appealing as well. Enjoy the bright citrus notes while savoring each spoonful of this decadent dessert.

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)
  • 1 cup heavy whipping cream, cold
  • 1/3 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Zest the lemons carefully, ensuring only to remove the yellow zest without getting any of the bitter white pith. Cut the lemons in half and juice them until you have about half a cup of lemon juice set aside.
  2. Cream the butter in a mixing bowl using your stand mixer or hand mixer. Add in the granulated sugar, salt, and lemon zest, mixing well. Crack the eggs into a small bowl, removing any chalaza from each yolk before adding them one at a time to the mixing bowl. Once combined, add in the reserved lemon juice and mix thoroughly.
  3. Transfer your mixture to a medium saucepan. Cook over low heat while stirring constantly until thickened, approximately 8-10 minutes. Remove from heat once thickened.
  4. Spoon your freshly made lemon curd into a bowl and allow it to cool to room temperature. Cover with plastic wrap directly on top to prevent any skin from forming while cooling.
  5. In a heatproof bowl, whisk together whole eggs, egg yolks, granulated sugar, lemon zest, lemon juice, and a pinch of salt. Place this bowl over simmering water on medium heat, whisking continuously until it thickens like pudding—this will take around twelve minutes. Remove from heat and cool for about fifteen minutes before covering with plastic wrap directly on top; refrigerate for one to two hours.
  6. Using about two-thirds of your egg whites along with a pinch of salt in your stand mixer fitted with a whisk attachment or using a hand mixer, beat on high speed until soft peaks form. Gradually add two tablespoons of sugar until stiff peaks form. Carefully fold this into your chilled lemon filling using a rubber spatula.
  7. In the same mixing bowl (no need to wash), add heavy whipping cream. Start beating on medium-low speed until slightly thickened before switching to high speed until stiff peaks form. Fold this whipped cream gently into your lemon mixture.
  8. Finally, fold in your cooled lemon curd gently into this mixture ensuring not to deflate it too much. Transfer everything into a soufflé dish measuring seven inches in diameter by three inches deep and chill for at least one hour.
  9. For garnish, beat another cup of heavy whipping cream on medium-low speed until starting to thicken before adding powdered sugar and vanilla extract; continue beating until stiff peaks form again.
  10. You may pipe dollops of whipped cream onto your chilled mousse surface or spoon dollops directly on top if preferred. Optionally garnish with small quarter slices of lemon for added flair.

Nutrition

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