Fresh Lemon Mousse Recipe

Introduction

Fresh Lemon Mousse is a light and tangy dessert that perfectly balances creamy texture with bright citrus flavor. This homemade treat features a rich lemon curd base folded into whipped cream for a refreshing finish ideal for warm days or special occasions.

Ingredients

• 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 Filling:
• 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)
• Pinch of salt
• 1 cup heavy whipping cream
• 1/2 cup homemade lemon curd, room temperature
• Whipped Cream Garnish:
• 1 cup heavy whipping cream, cold
• 1/3 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions

1. Step 1: Make the lemon curd. In a saucepan over medium heat, combine butter, sugar, lemon zest, and a dash of salt. Whisk in the eggs and lemon juice until smooth. Cook gently, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and let cool to room temperature.
2. Step 2: Prepare the lemon filling. In a heatproof bowl over simmering water, whisk together whole eggs, egg yolks, sugar, lemon zest, lemon juice, and a pinch of salt. Cook while whisking until thickened. Remove from heat and let cool. Once cooled, fold in the lemon curd.
3. Step 3: Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon mixture until well combined but still airy.
4. Step 4: For the whipped cream garnish, beat cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5. Step 5: Spoon the mousse into serving dishes. Chill for at least 4 hours or overnight. Before serving, top with the whipped cream garnish.

Tips & Variations

• Use fresh lemons for the best bright flavor, and zest before juicing.
• If you prefer a less sweet mousse, reduce sugar in the lemon curd slightly.
• For a lighter texture, chill the mixing bowl and beaters before whipping cream.
• Try adding a splash of limoncello to the mousse for an adult twist.

Storage

Store the mousse covered in the refrigerator for up to 3 days. It is best served chilled. If needed, let it sit at room temperature for 10 minutes before serving to soften slightly. Do not freeze as the texture may become grainy upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought lemon curd instead of homemade?

Yes, store-bought lemon curd works well and saves time. Choose a high-quality brand for the best flavor.

Is this recipe safe to eat raw eggs?

The eggs are gently cooked in a double boiler until thickened, which reduces the risk. However, using pasteurized eggs can provide extra safety.

Fresh Lemon Mousse Recipe

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★★★★★

4.7 from 130 reviews

This Fresh Lemon Mousse recipe is a light, airy, and tangy dessert that perfectly balances the tartness of fresh lemons with the sweetness of homemade lemon curd and whipped cream. Ideal for a refreshing summer treat, this mousse combines a smooth lemon filling with a luscious whipped cream garnish, creating a delightful texture and flavor experience.

• Author: Hannah
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Homemade Lemon Curd

• 1 stick unsalted butter, room temperature
• 1 cup granulated sugar
• 1 tablespoon fresh lemon zest
• Dash of salt
• 4 large eggs
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)

Lemon Filling

• 3 large whole eggs
• 3 large egg whites
• 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
• 1/2 cup homemade lemon curd, room temperature

Whipped Cream Garnish

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

Instructions

1. Make the Lemon Curd: In a medium saucepan over medium heat, combine the butter, sugar, lemon zest, salt, eggs, and lemon juice. Stir continuously until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and strain through a sieve to remove zest and any cooked egg bits. Let it cool to room temperature before using.
2. Prepare the Lemon Filling: In a heatproof bowl, whisk together the whole eggs, egg whites, sugar, lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and reaches about 160°F (71°C), around 5-7 minutes. Remove from heat and allow to cool slightly.
3. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the slightly cooled lemon mixture along with the homemade lemon curd, being careful not to deflate the airy texture.
4. Chill the Mousse: Spoon the lemon mousse into serving dishes or glasses. Refrigerate for at least 2-3 hours or until set and chilled thoroughly.
5. Prepare Whipped Cream Garnish: In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Garnish the chilled lemon mousse with a dollop of this whipped cream just before serving.

Notes

• You can substitute the homemade lemon curd with store-bought for convenience, but homemade will enhance the fresh flavor.
• Ensure the lemon curd and lemon filling are cooled before folding in whipped cream to prevent it from melting.
• For extra texture, you can garnish with lemon zest or thin lemon slices.
• Use fresh lemons for the best brightness; bottled lemon juice will alter the fresh taste.
• Store leftovers covered in the refrigerator for up to 2 days.

Keywords: lemon mousse, lemon curd, whipped cream dessert, fresh lemon dessert, light mousse, no-bake dessert, citrus mousse