Fresh Lemon Mousse
User Reviews
5
Fresh Lemon Mousse
Description
The Fresh Lemon Mousse starts with a curd made by whisking eggs, egg yolks, granulated sugar, and fresh lemon juice over gentle heat with butter added as it cooks. The mixture thickens into a glossy lemon curd after straining to remove any cooked bits of egg. Once chilled, it’s folded into whipped cream sweetened lightly with confectioners' sugar to create a light, airy mousse.
The mousse has a rich yet refreshing balance from the fresh lemon providing bright acidity and the butter lending a creamy mouthfeel. The whipped cream lightens the texture significantly while still maintaining richness. This method avoids gelatin or other stabilizers for a naturally smooth finish.
Serve chilled in individual glasses or jars as a standalone dessert or layer with fresh berries or cake for variation. It's suitable for making a few hours ahead and keeps well refrigerated. Adjust serving size by using smaller portions if desired. Its fresh lemon flavor makes it a pleasing dessert for warm weather or after heavier meals.
Use smaller serving glasses to stretch the mousse to serve 6 to 8 portions.Chill thoroughly for best texture and flavor balance before folding in the whipped cream.Can be layered with fresh berries for added freshness and color.
Ingredients
- 1 large egg
- 2 large egg yolk
- 2/3 cup granulated sugar
- 1/2 cup lemon juice fresh
- 6 Tbsp unsalted butter cut in pieces
- 1 cup heavy cream cold
- 2 Tbsp confectioners sugar
Instructions
- Put the egg, egg yolks, and sugar in a 2-3 quart heavy bottomed saucepan and whisk well to combine. Whisk in the lemon juice.
- Add the butter and begin heating on medium to medium high, whisking almost constantly.
- As the butter melts, switch to a silicone spoonula and continue stirring, scraping the sides and bottom of the pan as the mixture begins to thicken. When it comes to a gentle bubble, stir for a few seconds more, then remove from the heat. The curd should be glossy and thickened.
- Push the curd through a strainer, pressing down with the back of your silicone spoonula to get as much through as possible. You'll just be left with a few small lumps of cooked egg.
- Let the curd cool a bit, then cover and chill until cold. It will thicken more as it cools.
- Whip the cream and confectioner's sugar together until stiff peaks form. Gently fold in the chilled lemon curd until no streaks are left.
- Fill 4 glasses or jars with the curd and then cover and refrigerate again until serving.
Notes
- Use smaller serving glasses to stretch the mousse to serve 6 to 8 portions.
- Chill thoroughly for best texture and flavor balance before folding in the whipped cream.
- Can be layered with fresh berries for added freshness and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 251mg | 84% |
| Sodium | 174mg | 7% |
| Potassium | 120mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 40g | 80% |
| Vitamin A | 1591IU | 32% |
| Vitamin C | 12mg | 13% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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