Description
This Creamy Lemon Mousse is a luscious and refreshing dessert featuring a silky lemon curd folded into airy whipped cream. With its bright citrus flavor and smooth texture, it’s a perfect no-bake treat for any occasion. The mousse combines tangy lemon juice and zest with rich egg yolks and butter, balanced by the sweetness of sugar and vanilla, making it a delightful French-American dessert that is easy to prepare and refrigerate ahead of time.
Ingredients
Scale
For the Lemon Curd Base
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- pinch of salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Mousse
- 1 cup heavy whipping cream
Instructions
- Prepare the lemon curd mixture: In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks, sugar, lemon juice, lemon zest, and pinch of salt. Cook this mixture, whisking constantly, for about 7 to 10 minutes until it thickens into a smooth, curd-like consistency.
- Finish the lemon curd: Remove the bowl from the heat and whisk in the unsalted butter and vanilla extract until fully incorporated. Allow this mixture to cool completely at room temperature.
- Whip the cream: In a separate chilled bowl, beat the heavy whipping cream with an electric mixer or whisk until stiff peaks form, ensuring the cream is aerated and holds shape.
- Combine the mousse: Once the lemon mixture has cooled entirely, gently fold it into the whipped cream using a spatula. Do this carefully to maintain the airy texture until the mixture is smooth and homogeneous.
- Chill and serve: Spoon the finished mousse into serving glasses or bowls. Refrigerate for at least 2 hours to set the mousse properly before serving.
Notes
- Garnish with extra lemon zest, a dollop of whipped cream, or fresh berries for an attractive presentation.
- You can prepare this dessert up to 2 days in advance; keep covered and refrigerated.
- Ensure the lemon curd mixture is completely cooled before folding into the whipped cream to prevent deflating.
