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Fresh Lemon Mousse Recipe

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★★★★★

4.7 from 66 reviews

This Fresh Lemon Mousse is a light, airy, and tangy dessert, packed with vibrant lemon flavor and creamy texture. Made from freshly squeezed lemon juice, lemon zest, eggs, sugar, and whipped cream, this mousse offers a perfect balance of sweet and tart. The mousse is topped with softly piped whipped cream and can be garnished with lemon slices for a fresh, elegant presentation.

Ingredients

Scale

Lemon Base

  • 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 granulated sugar plus 2 tablespoons
  • 2 teaspoons lemon zest
  • 1/2 cup freshly squeezed lemon juice (about 4 lemons)
  • Pinch of salt

Egg Whites and Whipped Cream

  • 3 large egg whites
  • Pinch of salt
  • 2 tablespoons granulated sugar (for whites)
  • 1 cup heavy whipping cream (for folding into mousse)
  • 1 cup heavy whipping cream, cold (for topping)
  • 1/3 cup powdered sugar (for topping)
  • 1/2 teaspoon pure vanilla extract (for topping)

Lemon Curd

  • 1/2 cup homemade lemon curd, room temperature

Instructions

  1. Prepare Lemons: Zest the lemons carefully, avoiding the white pith to get only the yellow zest. Juice the lemons to collect about 1/2 cup lemon juice, then set both zest and juice aside.
  2. Cream Butter Mixture: In a large mixing bowl, cream the unsalted butter with granulated sugar, salt, and lemon zest using a stand mixer or hand mixer until well combined and creamy.
  3. Add Eggs and Lemon Juice: Crack eggs into a separate bowl, removing the chalaza with a spoon. Add eggs one at a time to the butter mixture, mixing well after each addition. Then add the lemon juice and a pinch of salt and blend thoroughly.
  4. Cook Lemon Mixture: Pour the mixture into a medium saucepan and cook over low heat, stirring constantly for 8 to 10 minutes until the mixture thickens. Remove from heat and allow to cool.
  5. Cool Lemon Curd: Spoon homemade lemon curd into a bowl, cover with plastic wrap placed directly on the surface to prevent skin formation, and cool to room temperature before using.
  6. Prepare Lemon Filling: In a heatproof bowl, whisk the 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt together. Place the bowl over simmering water and whisk constantly until the mixture thickens like pudding, about 12 minutes. Remove from heat, cool for 15 minutes, cover surface with plastic wrap and refrigerate for 1 to 2 hours until fully chilled.
  7. Beat Egg Whites: Add about two-thirds of the egg whites and a pinch of salt to a mixer bowl. Beat on high until soft peaks form, then add 2 tablespoons sugar and beat to stiff peaks. Gently fold egg whites into the chilled lemon filling using a spatula.
  8. Beat Whipping Cream: Using the same mixing bowl, beat 1 cup heavy cream at medium-low speed until thickened slightly, then at high speed until stiff peaks form. Fold whipped cream carefully into the lemon mixture.
  9. Incorporate Lemon Curd: Gently fold the room temperature lemon curd into the lemon mousse mixture. Transfer to a 7-inch diameter by 3-inch deep souffle dish and chill for at least 1 hour.
  10. Prepare Topping Whipped Cream: In a clean bowl, beat cold heavy cream on medium-low until beginning to thicken. Add powdered sugar and vanilla extract, then beat on high until stiff peaks form.
  11. Decorate Mousse: Transfer whipped cream to a piping bag fitted with a decorative tip and pipe dollops over chilled mousse. Alternatively, spoon dollops evenly over the surface.
  12. Add Garnish: Optionally, place small quarter lemon slices between dollops of whipped cream for a fresh garnish and beautiful presentation.

Notes

  • Chalaza are the white stringy strands in egg yolks; removing them helps create a smoother lemon mixture.
  • Placing plastic wrap directly on surfaces like curd or lemon filling prevents a skin from forming.
  • Use freshly squeezed lemon juice and zest for the best bright, fresh flavor.
  • Whisking the lemon filling over simmering water is a gentle cooking method to thicken without curdling.
  • Folding in egg whites and whipped cream carefully helps maintain the mousse’s light and airy texture.
  • Homemade lemon curd is preferred, but high-quality store-bought can be used as a substitute.
  • Chilling the mousse thoroughly improves texture and flavor melding.

Keywords: lemon mousse, lemon dessert, light mousse, whipped lemon mousse, lemon curd dessert, summer dessert, creamy lemon mousse

Find it online: https://stirringwithstella.com/fresh-lemon-mousse-recipe-2/