why make this recipe
Fresh Lemon Mousse is a delightful and light dessert that brings a burst of citrus flavor to the table. It’s perfect for any occasion, whether you’re celebrating a special day or just looking to treat yourself. This mousse is airy and creamy, making it a refreshing end to a meal. The blend of fresh lemon juice and zest gives each bite a bright and zesty taste that is hard to resist. Plus, it’s a great way to impress your guests with minimal effort!
how to make Fresh Lemon Mousse
Ingredients:
- 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
Directions:
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Start by zesting the lemons. Be careful to only get the yellow part, avoiding the white pith. Set the zest aside. Cut the lemons in half and juice them to get 1/2 cup of lemon juice.
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In a large mixing bowl, cream the room temperature butter using a stand mixer or hand mixer. Mix in the granulated sugar, dash of salt, and lemon zest until well combined.
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Crack the eggs into a small bowl, removing any Chalaza (the white strands attached to the yolks). Add each egg carefully into the mixing bowl, mixing thoroughly after each addition. Then add the lemon juice and a pinch of salt, mixing again to combine.
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Transfer this mixture into a medium saucepan and cook over low heat. Stir constantly until the mixture thickens, which takes about 8 to 10 minutes. Once thickened, remove from heat and let it cool to room temperature. Cover the top of the lemon curd with plastic wrap to prevent a skin from forming.
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In a large heatproof bowl, combine 3 whole eggs, 3 egg yolks, 1 cup of sugar, lemon zest, lemon juice, and a pinch of salt. Whisk together. Place this bowl over a saucepan of simmering water and continue to whisk for about 12 minutes until the mixture thickens like pudding. Remove from heat and cool for 15 minutes. Refrigerate for 1 to 2 hours until completely chilled.
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Next, in a stand mixer bowl, add about 2/3 of the egg whites and a pinch of salt. Beat on high speed until soft peaks form. Gradually add 2 tablespoons of sugar, continuing to beat until stiff peaks form. Gently fold these egg whites into the chilled lemon mixture.
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In the same mixing bowl (no need to clean), add cold heavy whipping cream. Beat on medium-low speed until it starts to thicken, then increase to high speed. Beat until stiff peaks form. Carefully fold this whipped cream into the lemon mixture, followed by the lemon curd.
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Pour the final mixture into a 7-inch diameter x 3-inch deep souffle dish. Chill for at least 1 hour.
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For the whipped cream topping, add heavy whipping cream to a mixing bowl and beat on medium-low speed until slightly thickened. Add powdered sugar and vanilla extract, then beat on high speed until stiff peaks form. You can pipe or dollop the whipped cream over the mousse surface. Optionally, add small lemon slices for garnish.
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Serve the mousse cold and refrigerate any leftovers for up to 5 days. If you want to freeze it, it can last for up to 3 months. Just remember not to add whipped cream until you are ready to serve!
how to serve Fresh Lemon Mousse
Serve Fresh Lemon Mousse chilled for the best taste. You can scoop it into individual dessert bowls or glasses to impress your guests. Top with whipped cream and decorate with fresh lemon slices or mint for an added touch. This dessert pairs well with light snacks or fruit.
how to store Fresh Lemon Mousse
Store any leftover Fresh Lemon Mousse in the refrigerator. Make sure to cover it tightly with plastic wrap or place it in an airtight container to keep it fresh. It will stay good in the fridge for up to 5 days. If you freeze it, use it within 3 months. Thaw it in the refrigerator before serving.
tips to make Fresh Lemon Mousse
- Use fresh lemons for the best flavor.
- Make sure to chill both the mousse and bowls before serving to keep everything nice and cool.
- Be gentle while folding the whipped cream and egg whites into the lemon mixture to maintain its lightness.
variation
You can add a layer of graham cracker crumbs or a shortcake base at the bottom of serving dishes for added texture. For a fruit twist, incorporate berries or other fruits into the mousse.
FAQs
Can I use bottled lemon juice?
Using fresh lemon juice is recommended for the best flavor, but in a pinch, bottled juice can be used.
How can I make this mousse sweeter?
Adjust the sugar in the recipe according to your taste preference. Just keep in mind that too much sugar can affect the texture.
Can I make this recipe in advance?
Yes, you can make it a day before serving. Just ensure it’s stored properly in the refrigerator!
Fresh Lemon Mousse
Ingredients
Equipment
Method
- Bloom the gelatin by sprinkling it over cold water in a small bowl; set aside for 5 minutes.
- Whisk egg yolks, half of the granulated sugar, lemon juice, and lemon zest in a heatproof bowl set over a saucepan of simmering water until the mixture thickens.
- Remove the bowl from heat, stir in the bloomed gelatin until fully dissolved, then let the mixture cool to room temperature.
- In a separate large bowl, whip the heavy cream until soft peaks begin to form.
- In another clean bowl, whisk the egg whites with a pinch of salt until foamy, then gradually add the remaining sugar and continue whisking until stiff, glossy peaks form.
- Gently fold the cooled lemon-yolk mixture into the whipped cream until evenly combined.
- Carefully fold the whipped egg whites into the lemon-cream mixture until no streaks of egg white remain and the mousse is light and airy.
- Divide the mousse into individual serving glasses or a large bowl, then chill in the refrigerator for at least 2 hours, or until completely set.