Original Post: https://www.sweetandsavorybyshinee.com/lemon-mousse/
Lemon Mousse
Servings: 6 servings
Calories: 250kcal
This light and airy lemon mousse is made with a classic French technique and just five simple ingredients, creating a silky, elegant dessert bursting with bright citrus flavor. It’s easy to make ahead, making it perfect for holidays, dinner parties, or any occasion that calls for a refreshing, impressive treat.
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Ingredients
- ½ cup (120 g) fresh lemon juice
- ½ cup (100 g) granulated sugar divided
- 4 large egg yolks
- 1 cup (240 g) heavy cream cold
- 2 large egg whites room temperature
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Instructions
Make lemon base:
- In a medium heatproof bowl, whisk together the lemon juice, ¼ cup of the sugar, egg yolks, lemon zest, and salt until smooth.
- Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water.
- Cook, whisking constantly, until the mixture thickens and reaches about 170°F. The mixture should be pale, glossy, and thick enough to coat the back of a spoon.
- Remove from heat and whisk in the vanilla extract. Set aside to cool to room temperature, whisking occasionally to prevent a skin from forming, or place plastic film over the mixture, making certain the mixture is in contact with the plastic film.
Make whipped cream:
- In a separate bowl, whip the cold heavy cream to soft peaks and refrigerate until ready to use.
Make the meringue:
- In another clean bowl, beat the room-temperature egg whites until foamy.
- Gradually add the remaining ¼ cup sugar and continue beating until the whites hold soft, glossy peaks.
Make the mousse:
- Once the lemon base has cooled completely, gently fold the whipped cream into the lemon mixture in two additions, loosening the base while keeping it airy.
- Fold in the whipped egg whites last, using a light hand and stopping as soon as no streaks remain.
- Divide the mousse evenly among six serving glasses or coupes. Cover and refrigerate for at least 2 hours before serving.
- Top with whipped cream, grated lemon zest or zest curls, or fresh berries and mint leaves.
Notes
Storage:
- Any leftover French lemon mousse will keep refrigerated for up to 1 day. We don’t recommend freezing the mousse, as it will change the texture once it thaws.
- This creamy lemon mousse is a great make-ahead dessert for any celebration. It needs to set for several hours, so making it the day before also works well.
- Any leftover French lemon mousse will keep refrigerated for up to 1 day. We don’t recommend freezing the mousse, as it will change the texture once it thaws.
- This creamy lemon mousse is a great make-ahead dessert for any celebration. It needs to set for several hours, so making it the day before also works well.
Nutrition
Calories: 250kcal
Carbohydrates: 20g
Protein: 4g
Fat: 18g
Sugar: 19g
Sodium: 34mg
