Description
This Fresh Lemon Mousse recipe is a light and airy dessert bursting with zesty lemon flavor. Made from scratch using fresh lemon juice, zest, eggs, sugar, and whipped cream, it combines a smooth lemon curd base with fluffy whipped egg whites and cream to create a refreshing and elegant treat perfect for any occasion.
Ingredients
Scale
Lemon Curd
- 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)
Lemon Mousse
- 3 large whole eggs
- 3 large egg yolks
- 3 large egg whites, separated
- 1 cup plus 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 1/2 cup freshly squeezed lemon juice (about 4 lemons)
- Pinch of salt
- 1 cup heavy whipping cream (cold)
- 1/2 cup homemade lemon curd, room temperature (from above)
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare Lemon Zest and Juice: Zest the lemons carefully to avoid the bitter white pith. Cut the lemons in half and juice them, reserving 1/2 cup of lemon juice aside for later use.
- Make Lemon Curd: In a large mixing bowl, cream the unsalted butter using a stand or hand mixer. Add sugar, salt, and lemon zest, mixing well. Crack eggs into a small bowl, removing the chalaza from each yolk, then add eggs one at a time, mixing thoroughly after each. Stir in reserved lemon juice and salt, then transfer mixture to a medium saucepan.
- Cook Lemon Curd: Cook the mixture over low heat, stirring constantly for about 8-10 minutes until it thickens. Remove from heat and transfer to a bowl. Cover surface with plastic wrap to prevent skin formation and let cool to room temperature.
- Prepare Lemon Filling: In a heatproof bowl, combine whole eggs, egg yolks, sugar, lemon zest, lemon juice, and a pinch of salt. Whisk to combine thoroughly.
- Cook Lemon Filling Over Simmering Water: Place the bowl over a pan of simmering water (double boiler) and whisk constantly until the mixture thickens to a pudding-like consistency, about 12 minutes. Remove from heat and cool for 15 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours until fully chilled.
- Beat Egg Whites: Using a clean mixing bowl, add about two-thirds of the egg whites with a pinch of salt. Beat on high speed until soft peaks form. Gradually add 2 tablespoons sugar and continue beating until stiff peaks form.
- Fold Egg Whites into Lemon Filling: Gently fold the whipped egg whites into the chilled lemon mixture, ensuring to lift from underneath and fold upwards to maintain airiness.
- Whip Cream: In the same mixing bowl, add cold heavy whipping cream. Beat on medium-low speed until it slightly thickens, then increase to high speed until stiff peaks form.
- Fold Whipped Cream into Lemon Mixture: Gently fold the whipped cream into the lemon filling carefully to keep the mousse light and airy.
- Incorporate Lemon Curd: Fold the room-temperature lemon curd into the mousse mixture until well combined.
- Chill Mousse: Transfer the mousse into a 7-inch diameter by 3-inch deep souffle dish. Refrigerate for at least 1 hour to set.
- Prepare Whipped Cream Topping: In a clean bowl, beat cold heavy whipping cream on medium-low speed until it begins to thicken. Add powdered sugar and vanilla extract; beat on high until stiff peaks form.
- Decorate Mousse: Using a piping bag with your favorite tip or a spoon, add dollops of whipped cream over the chilled mousse surface.
- Optional Garnish: Place small quarter slices of lemon between dollops of whipped cream for a decorative finish.
- Serve and Store: Serve the mousse cold. Refrigerate leftovers for up to 5 days or freeze mousse for up to 3 months. When freezing, do not add whipped cream topping until ready to serve after thawing.
Notes
- Removing the chalaza (the stringy white part attached to egg yolks) ensures a smoother lemon curd without unwanted texture.
- Placing plastic wrap directly on the surface of lemon curd and filling prevents a skin from forming.
- Be gentle when folding egg whites and whipped cream to maintain the mousse’s light, airy texture.
- If mousse is frozen, add whipped cream topping only after fully thawing.
- Use fresh lemons for best flavor and avoid the bitter white pith when zesting.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: lemon mousse, lemon dessert, homemade lemon curd, light lemon mousse, citrus mousse, easy mousse recipe, fresh lemon dessert
