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Fresh Lemon Mousse Recipe

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★★★★★

4.8 from 131 reviews

This Fresh Lemon Mousse is a light and airy dessert bursting with tangy lemon flavor. Made with homemade lemon curd, whipped cream, and delicately folded egg whites, this mousse offers a perfect balance of sweet and citrusy notes with a creamy, fluffy texture. Ideal for a refreshing ending to any meal, it can be elegantly garnished with dollops of whipped cream and lemon slices.

Ingredients

Scale

Lemon Curd

  • 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 Mousse

  • 3 large whole eggs
  • 3 large egg yolks
  • 3 large egg whites, separated
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 teaspoons lemon zest
  • 1/2 cup freshly squeezed lemon juice (about 4 lemons)
  • Pinch salt
  • 1 cup heavy whipping cream, cold
  • 1/3 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup homemade lemon curd, room temperature (from above recipe)

Instructions

  1. Zesting and Juicing the Lemons: Carefully zest the lemons, ensuring only the yellow outer layer is removed without any white pith. Then cut the lemons in half and juice them to obtain about 1 cup of lemon juice, setting aside 1/2 cup for the curd and 1/2 cup for the mousse.
  2. Making the Lemon Curd: Cream the room temperature butter in a large mixing bowl with a stand or hand mixer. Add the granulated sugar, dash of salt, and 1 tablespoon lemon zest. Mix thoroughly. Crack the 4 eggs into a small bowl, removing the chalaza (the thin white strands attached to yolks). Add the eggs one at a time into the creamed butter mixture, beating well after each addition. Stir in the 1/2 cup lemon juice and mix to combine.
  3. Cooking the Lemon Curd: Pour the lemon mixture into a medium saucepan and cook over low heat, stirring constantly until thickened and custard-like, about 8 to 10 minutes. Remove from heat and let cool. Cover the surface with plastic wrap to prevent a skin from forming and bring to room temperature.
  4. Preparing the Lemon Mousse Base: In a large heatproof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, 2 teaspoons lemon zest, 1/2 cup lemon juice, and a pinch of salt. Place this bowl over a pan of simmering water (double boiler setup) and whisk continuously over medium heat until the mixture thickens to a pudding-like consistency, approximately 12 minutes. Remove from heat, cover the surface with plastic wrap, and cool for 15 minutes. Then refrigerate for 1-2 hours or chill in the freezer for 20 minutes until completely cold.
  5. Beating the Egg Whites: In a clean, dry bowl, add about two-thirds of the separated egg whites and a pinch of salt. Using a stand mixer with whisk attachment or hand mixer, beat on high speed until soft peaks form. Gradually add 2 tablespoons sugar and continue beating until stiff peaks form. Gently fold these beaten egg whites into the chilled lemon pudding base using a rubber spatula, folding under and over to maintain volume.
  6. Whipping the Cream: In the same mixing bowl (no need to wash), pour in the cold heavy whipping cream. Beat on medium-low speed until the cream starts to thicken, then increase to high speed and beat until stiff peaks form. Carefully fold the whipped cream into the lemon mixture, maintaining lightness and airiness.
  7. Incorporating Lemon Curd: Gently fold the room temperature homemade lemon curd into the lemon mousse mixture until evenly distributed.
  8. Chilling the Mousse: Transfer the mousse into a 7-inch diameter by 3-inch deep souffle dish or similar container. Chill the mousse in the refrigerator for at least 1 hour to set and develop flavors.
  9. Preparing the Whipped Cream Topping: In a clean mixing bowl, beat 1 cup cold heavy whipping cream on medium-low speed until it slightly thickens. Add 1/3 cup powdered sugar and 1/2 teaspoon pure vanilla extract, then beat on high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with your favorite tip.
  10. Decorating the Mousse: Pipe or spoon dollops of the whipped cream over the surface of the chilled mousse. Optionally, garnish with small quarter slices of lemon placed between whipped cream dollops for a decorative touch.

Notes

  • When cracking eggs, remove the chalaza to avoid any stringy texture in the final mousse.
  • Zest only the yellow part of the lemon to prevent bitterness from the white pith.
  • Placing plastic wrap directly on lemon curd and mousse prevents formation of a skin.
  • Be patient while cooking the lemon curd and mousse base to allow proper thickening without scrambling the eggs.
  • Folding egg whites and whipped cream gently is crucial to maintain the mousse’s airy texture.
  • Chilling time affects the mousse texture; longer chilling results in firmer mousse.

Keywords: lemon mousse, lemon dessert, lemon curd, whipped cream, mousse recipe, light dessert, citrus mousse

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