Lemon Mousse
User Reviews
4.9
Lemon Mousse
Description
This recipe starts with a base of whole eggs and egg yolks whisked with sugar, fresh lemon zest, lemon juice, and a pinch of salt. Cooking this mixture gently over simmering water slowly thickens it while preventing curdling. After cooling and chilling, the mixture forms the lemon flavor foundation of the mousse.
Separately, egg whites are beaten to stiff peaks with a small addition of sugar, and heavy cream is whipped to stiff peaks. Folding both whipped whites and cream carefully into the lemon base results in a mousse with lightness from the beaten whites and richness from the cream, maintaining brightness from the lemon.
This dessert can be served chilled as a refreshing treat that balances zesty citrus with creamy sweetness. It is suitable as a light finale to meals, especially during warmer seasons.
The recipe notes its origin from Ina Garten, indicating a classic preparation approach. Chilling times and careful folding are important for achieving the desired airy texture.
Ingredients
- 6 large egg
- 1 cup + 2 Tablespoons granulated sugar , separated
- 2 teaspoons lemon zest
- 1/2 cup lemon juice 3-4 lemons, fresh
- salt
- 1 cup heavy whipping cream
Instructions
- Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
- In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.
- Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.
- Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 - 2 hours or until completely chilled.
- Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.
- Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture.
- Chill for at least 30 minutes and serve cold. Store in the fridge for up to 5 days.
Notes
- This recipe was adapted from Ina Garten.
- Careful folding maintains the mousse's light texture.
- Chill the mousse thoroughly before serving for best consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 72g | 24% |
| Protein | 13g | 26% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 458mg | 153% |
| Sodium | 164mg | 7% |
| Potassium | 231mg | 5% |
| Sugar | 67g | 134% |
| Vitamin A | 1675IU | 34% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 104mg | 10% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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