Description
Indulge in the delightful freshness of this creamy Fresh Lemon Mousse, a dessert that brings vibrant citrus flavors to life. Perfect for any occasion, this mousse blends homemade lemon curd with a light, fluffy filling, creating a treat that’s both refreshing and indulgent. The tartness of the lemons balances beautifully with the sweetness of the whipped cream, making it an irresistible choice for gatherings or a simple family dinner. Serve it chilled for an elegant finish to your meal, and feel free to customize with your favorite toppings like fresh berries or a sprinkle of lemon zest for an extra burst of flavor.
Ingredients
Scale
- 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)
- 3 large whole eggs
- 3 large egg yolks
- 2 teaspoons lemon zest
- 1/2 cup freshly squeezed lemon juice, about 4 lemons
- Salt
- 1 cup heavy whipping cream
- 1/2 cup homemade lemon curd, room temperature
- 1 cup heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Zest the lemons carefully to avoid the bitter white pith. Cut them in half and juice them, reserving 1/2 cup of fresh lemon juice.
- In a large mixing bowl, cream the butter using a stand mixer or hand mixer. Add granulated sugar, dash of salt, and lemon zest; mix well. Crack four eggs into a small bowl; remove any chalaza from each yolk. Add eggs one at a time to the mixing bowl, mixing well after each addition. Pour in reserved lemon juice and mix until combined. Transfer this mixture to a medium saucepan over low heat. Constantly stir until it thickens (about 8–10 minutes), then remove from heat.
- Spoon the lemon curd into a bowl and let it cool at room temperature. Cover with plastic wrap directly on top to prevent skin formation.
- In a heatproof bowl, whisk together three whole eggs, three egg yolks, sugar, lemon zest, lemon juice, and a pinch of salt. Place over simmering water (medium heat) while constantly whisking until thickened like pudding (about 12 minutes). Remove from heat and let cool for about 15 minutes. Cover with plastic wrap directly on top and refrigerate until chilled (about 1–2 hours).
- In another mixing bowl, add about two-thirds of egg whites with a pinch of salt; beat on high speed until soft peaks form. Gradually add two tablespoons of sugar while beating until stiff peaks form. Gently fold whipped egg whites into chilled lemon filling.
- Using the same mixing bowl (no need to wash), add heavy whipping cream. Beat until slightly thickened before turning to high speed until stiff peaks form. Fold this whipped cream into your lemon mixture gently.
- Carefully fold room-temperature lemon curd into the combined mixture and transfer it to a souffle dish.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 280
- Sugar: 24g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 180mg