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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.

Ingredients

Scale

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

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