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Fresh Lemon Mousse

Fresh Lemon Mousse
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Indulge in this creamy and refreshing Fresh Lemon Mousse that’s perfect for any occasion. Try it today and delight your taste buds!

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
  • 1 cup plus 2 tablespoons granulated sugar
  • 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

  1. Zest the lemons carefully to remove only the yellow zest without including any white pith. Set aside. Cut the lemons in half and juice them, reserving 1/2 cup of fresh lemon juice.
  2. Cream the butter in a large mixing bowl using a stand mixer or hand mixer. Add in the sugar, salt, and lemon zest, mixing well. Crack open all four eggs into a small bowl, removing any chalaza from each yolk. Add eggs one at a time to the mixing bowl while mixing thoroughly after each addition. Then add in reserved lemon juice and salt; mix until combined.
  3. Transfer this mixture to a medium saucepan over low heat. Stir constantly until it thickens, which should take about 8-10 minutes. Once thickened, remove it from heat.
  4. Spoon your lemon curd into a bowl and let it cool at room temperature. Place plastic wrap directly on top to prevent skin formation as it cools.
  5. In a heatproof bowl, combine three whole eggs, three yolks, one cup of sugar, lemon zest, lemon juice, and a pinch of salt. Whisk together thoroughly. Place over simmering water on medium heat while whisking constantly until it thickens like pudding—about 12 minutes. Remove from heat and cool for about 15 minutes before refrigerating for at least one hour.
  6. Add about two-thirds of your egg whites along with a pinch of salt into your stand mixer fitted with a whisk attachment (or use a hand mixer). Beat on high until soft peaks form; then add two tablespoons of sugar and continue beating until stiff peaks develop.
  7. Using a rubber spatula, gently fold your whipped egg whites into the chilled lemon filling mixture.
  8. In the same mixing bowl (no need to wash), add cold heavy whipping cream. Beat on medium-low speed initially to prevent splatter before increasing speed to high until stiff peaks form. Carefully fold this whipped cream into your existing mixture.
  9. Gently incorporate your room-temperature homemade lemon curd into this blended mixture until evenly mixed.
  10. Transfer everything into a soufflé dish (7-inch diameter x 3-inch deep) or individual serving bowls. Refrigerate for at least one hour before serving.
  11. For decoration, whip additional heavy cream with powdered sugar and vanilla extract until stiff peaks form. Transfer this whipped cream to a decorating bag with your favorite piping tip or simply spoon dollops onto your mousse surface.
  12. Optionally garnish with small quarter slices of fresh lemon between dollops of whipped cream if desired. Serve cold and enjoy!

Nutrition

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

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