Description
A light and refreshing Lemon Mousse recipe with a creamy texture and tangy lemon flavor, perfect as a delicate dessert. This mousse combines homemade lemon curd with whipped cream, resulting in a smooth, airy treat that requires no baking and is simple to prepare with a few basic ingredients.
Ingredients
Lemon Curd
- 1 tablespoon lemon zest (finely grated from 1 medium lemon)
- ¼ cup fresh squeezed lemon juice (from 1-2 medium lemons)
- 2 large egg yolks (at room temperature)
- ½ cup granulated sugar
Mousse
- 1¼ cup whipping cream (cold)
Instructions
- Heat the Lemon Mixture: In a medium heat-proof bowl placed over a pot of simmering water, warm the lemon juice and zest gently, stirring occasionally to infuse the flavor.
- Whisk the Egg Yolks and Sugar: In a small bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and slightly pale in color, ensuring the sugar is well incorporated for a creamy curd.
- Temper the Eggs: Slowly add the warm lemon juice mixture into the egg yolk mixture, a little at a time, while whisking continuously to prevent the eggs from curdling or cooking too quickly.
- Cook the Lemon Curd: Return the combined mixture to the heat-proof bowl over simmering water and stir constantly with a wooden spoon until the curd thickens enough to coat the back of the spoon, about 10-15 minutes.
- Strain and Cool: Remove the lemon curd from heat and pass it through a small strainer to eliminate the lemon zest bits. Let it cool for 10 minutes, then cover with plastic wrap pressed directly on the surface to stop skin formation. Allow it to reach room temperature, approximately 1 hour.
- Whip the Cream: Using an electric mixer, whip the cold whipping cream until stiff peaks form, making sure it is firm enough to hold shape for the mousse.
- Fold the Lemon Curd: Gently fold the cooled lemon curd into the whipped cream using a rubber spatula, combining fully but carefully to retain the mousse’s airy texture without deflating the cream.
- Chill and Serve: Spoon the finished mousse into serving dishes, cover with plastic wrap, and refrigerate for at least 3 hours to allow the mousse to set properly before serving.
Notes
- Use fresh lemons for the best flavor and bright color in your lemon zest and juice.
- Ensure egg yolks are at room temperature to avoid curdling when tempered.
- Whipping cream should be very cold for optimal whipping results and better mousse texture.
- Keep stirring the lemon curd mixture during cooking to prevent it from sticking or scrambling.
- Covering the curd with plastic wrap in contact prevents a skin from forming, ensuring smooth mousse.
- Folding technique is crucial to maintain the light texture without deflating the whipped cream.
- Chill time helps the mousse to firm up and enhances flavor blending.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
