Print

Fresh Lemon Mousse Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

Fresh Lemon Mousse is a light, airy dessert combining tangy lemon curd with whipped egg whites and cream, topped with sweetened whipped cream for 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 (chalaza removed)
  • 1/2 cup freshly squeezed lemon juice (about 4 lemons)

Lemon Filling

  • 3 large whole eggs
  • 3 large egg yolks (separated from 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. Prepare the Lemon Curd: Zest the lemons carefully, avoiding the white pith. Juice the lemons, reserving 1/2 cup of juice. Cream butter in a mixer bowl, add sugar, salt, and lemon zest, mixing well. Add eggs one at a time, mixing thoroughly, then add lemon juice and salt and combine well. Transfer to a saucepan over low heat, stirring constantly until thickened (8–10 minutes). Remove from heat and cool to room temperature, covering with plastic wrap to prevent a skin. Refrigerate or freeze any leftovers.
  2. Make the Lemon Filling: In a heatproof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt. Place over simmering water and whisk constantly until thick like pudding (approximately 12 minutes). Remove and cool 15 minutes, then cover with plastic wrap and chill 1–2 hours (or freeze 20 minutes) until cold.
  3. Beat Egg Whites: With a mixer and whisk attachment, whip about two-thirds of the separated egg whites with a pinch of salt on high until soft peaks form. Add 2 tablespoons sugar and continue whipping until stiff peaks form. Gently fold whites into chilled lemon filling using a rubber spatula.
  4. Whip the Cream: Using the same bowl, beat 1 cup heavy cream on medium-low until slightly thickened, then on high until stiff peaks form. Fold whipped cream gently into lemon mixture until combined.
  5. Combine and Chill: Fold room temperature lemon curd into the lemon mixture. Transfer to a 7-inch diameter, 3-inch deep souffle dish. Chill at least 1 hour before serving.
  6. Prepare Whipped Cream Garnish: Beat cold whipping cream on medium-low until beginning to thicken. Add powdered sugar and vanilla extract and beat on high until stiff peaks form. Pipe or spoon dollops of whipped cream over chilled mousse. Optionally, garnish with small lemon slices between dollops.
  7. Serve and Store: Serve chilled. Refrigerate leftovers up to 5 days or freeze mousse for up to 3 months (do not garnish with whipped cream until mousse is thawed).

Notes

  • Chalaza are the white stringy parts attached to the egg yolk; removing them ensures a smoother lemon curd texture.
  • Be sure to zest only the yellow outer layer to avoid bitterness from the pith.
  • Constant whisking over low heat is essential to prevent curd from scrambling.
  • Placing plastic wrap directly on the surface of the curd or filling stops skin formation.
  • Whipped egg whites and cream folding should be done gently to maintain mousse’s airiness.
  • Mousse can be frozen, but garnish only after thawing.
  • Use fresh, room temperature ingredients for best results.

Keywords: lemon mousse, lemon curd, whipped cream dessert, easy lemon dessert, citrus mousse

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