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Lemon Mousse Recipe

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4.2 from 14 reviews

This delicate Lemon Mousse recipe combines a tangy and creamy lemon curd base with light, fluffy whipped cream to create a refreshing and airy dessert. Perfectly chilled and garnished with fresh berries or lemon zest, it’s an elegant treat ideal for warm weather or any occasion requiring a citrusy, sweet finish.

Ingredients

Lemon Curd

  • 6 large eggs (room temperature)
  • ¼ teaspoon sea salt
  • ¾ cup granulated sugar
  • Zest of 2 lemons
  • ⅔ cup fresh lemon juice
  • 1 tablespoon butter

Whipped Cream

  • 1 cup heavy whipping cream (cold)
  • 2 tablespoons powdered sugar

Instructions

  1. Make the Lemon Curd: In a medium saucepan, whisk together the eggs, sea salt, granulated sugar, lemon zest, and fresh lemon juice until the mixture is smooth and homogenous.
  2. Cook the Lemon Curd: Place the saucepan over medium-low heat and continuously whisk the mixture for about 8 to 10 minutes, until it thickens enough to coat the back of a spoon. Be careful not to let it boil to avoid curdling the eggs.
  3. Add Butter and Strain: Remove the saucepan from heat and stir in the butter until fully melted and the curd appears glossy. For extra smoothness, strain the curd through a fine mesh sieve.
  4. Chill the Lemon Curd: Let the curd cool slightly at room temperature, then cover and refrigerate for 1 to 2 hours until it is fully chilled and thickened.
  5. Whip the Cream: In a large bowl, whip the cold heavy cream with the powdered sugar until stiff peaks form, creating a light and airy whipped cream.
  6. Combine for the Mousse: Gently fold the whipped cream into the chilled lemon curd in batches using a spatula. Perform this step slowly and carefully to keep the mousse light and airy.
  7. Chill and Serve: Divide the mousse evenly into 6 serving glasses or cups. Refrigerate for at least 30 minutes before serving. Optionally, garnish with fresh berries or extra lemon zest for a beautiful presentation.

Notes

  • Use room temperature eggs to ensure the lemon curd cooks evenly and prevents clumping.
  • Do not allow the lemon curd to boil to avoid scrambling the eggs.
  • Cold heavy cream whips better and leads to a fluffier mousse.
  • Straining the lemon curd makes the mousse silky smooth but can be skipped if you prefer a more rustic texture.
  • Can be prepared a day in advance for convenience; keep chilled until serving.
  • For added flavor, garnish with fresh mint leaves or a dusting of powdered sugar.

Find it online: https://miracooking.com/lemon-mousse-recipe/