This mild and fluffy lemon mousse is a fast and straightforward dessert that’s good for any event. With a creamy texture and simply the correct amount of tangy citrus taste, it melts in your mouth with every chew.
There’s one thing undeniably satisfying about ending a meal with a lightweight, citrusy dessert, and this lemon mousse delivers simply that. Its ethereal texture and tangy sweetness make it a pleasant end to a Mediterranean-inspired dinner. Pair it with savory dishes like our mozzarella stuffed hen breasts, caprese hen skillet, or pesto hen pasta for a balanced meal.
When you love wealthy flavors, you may also get pleasure from our espresso chocolate mousse, however this lemon mousse brings an ideal steadiness of tangy and candy, providing a lighter choice that also feels indulgent.
Whether or not you’re internet hosting a gathering or just treating your self, this easy-to-make mousse is the proper addition to your recipe assortment.
What We Suppose You’ll Love About This Recipe
Ingredient Overview
Be sure you try the total recipe and ingredient record beneath
This recipe makes use of only a few easy elements, however every one performs an vital function towards the success of this recipe.
- Lemon Juice. Freshly squeezed lemon juice is crucial for that shiny, tangy taste. It’s the star of this recipe, so make sure that to make use of contemporary lemons reasonably than bottled juice for the most effective taste.
- Lemon Zest. The zest from the lemon provides an additional layer of citrus taste. Be sure you keep away from the bitter white pith when zesting.
- Egg Yolks. Egg yolks are used to thicken the lemon curd and provides it a creamy, wealthy texture. Be certain that your egg yolks are at room temperature for simpler mixing.
- Granulated Sugar. Sugar helps steadiness the tartness of the lemon and provides sweetness to the mousse. It additionally performs a job within the texture of the lemon curd, making it easy and silky.
- Whipping Cream. Whipping cream is what offers the mousse its ethereal, fluffy texture. It incorporates barely much less fats than heavy cream, which makes it lighter and ideal for creating that mild and ethereal mousse-like consistency. Be sure you use chilly whipping cream and whip it simply till stiff peaks type for the most effective outcomes.
Step-By-Step Directions with Photographs
Ideas
- Use Contemporary Lemons. Freshly squeezed lemon juice and zest are key to reaching the most effective outcomes. Keep away from bottled lemon juice, because it’s not as flavorful.
- Whip the Cream Simply Proper. For the fluffiest mousse, whip the cream till stiff peaks type. Watch out to not overwhip, as this may make the cream grainy or too dense.
- Cool the Lemon Curd Fully. Be certain that the lemon curd cools absolutely earlier than folding it into the whipped cream. This helps to keep up the mousse’s ethereal texture and prevents the cream from melting.
- Fold Gently. When combining the lemon curd with the whipped cream, fold gently to maintain the mousse mild and fluffy. Overmixing can deflate the cream.
Make Forward Ideas
- Put together the Lemon Curd in Advance. The lemon curd might be made as much as 3 weeks forward and saved within the fridge. It’s also possible to freeze lemon curd for as much as 3 months.
- Whip the Cream Contemporary. For the fluffiest mousse, whip the cream proper earlier than assembling.
- Absolutely Assembled Mousse. Make the mousse as much as 4 days forward and retailer in serving glasses within the fridge.
- Garnish Simply Earlier than Serving. Add any garnishes, like contemporary fruit or lemon slices, simply earlier than serving to maintain them contemporary.
Storage
- Fridge. Retailer the lemon mousse in an hermetic container or cowl every serving glass tightly with plastic wrap. It is going to keep contemporary within the fridge for as much as 3 days.
- Freezer. Though the mousse is finest loved contemporary, you’ll be able to freeze it if wanted. Switch it to a freezer-safe, hermetic container and retailer it for as much as 1 month. When able to serve, let it thaw within the fridge in a single day. Needless to say the feel could change barely after freezing, turning into a bit denser.
- Serving After Storage. If refrigerated, serve instantly. If frozen, take away from freezer and defrost within the fridge for about 4 to six hours. Serve chilly.
Associated Recipes
- Key Lime Pie for Two. One other citrus-based dessert, good for summer season or anytime you prefer to a lightweight and tangy dessert.
- Lemon Blueberry Pancakes. Bursting with contemporary blueberries and a touch of zesty lemon for a shiny, scrumptious begin to your day.
- Lime Curd. This tangy and easy lime curd is the proper steadiness of candy and citrusy, superb for spreading on scones, filling tarts, or layering in desserts.
- 1 tablespoon lemon zest finely grated From 1 medium lemon. Notice 1.
- ¼ cup contemporary squeezed lemon juice From 1-2 medium lemons. Notice 2.
- 2 giant egg yolks at room temperature
- ½ cup granulated sugar
- 1¼ cup whipping cream Notice 3.
To Make the Lemon Curd:
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In a medium heat-proof bowl positioned over a pot of simmering water, heat the lemon juice and zest. Stir sometimes. Notice 4.
1 tablespoon lemon zest, ¼ cup contemporary squeezed lemon juice
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In a small bowl, whisk the egg yolks and sugar collectively till easy and barely pale.
2 giant egg yolks, ½ cup granulated sugar
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Slowly add the nice and cozy lemon juice combination to the egg yolk combination slightly at a time, whisking constantly to stop curdling. Notice 5.
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Return the combination to the heat-proof bowl over simmering water. Stir continuously with a wood spoon till the curd thickens and coats the again of the spoon, about 10-Quarter-hour. Notice 6.
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Take away the lemon curd from warmth and pressure it by means of a small strainer to take away the lemon zest. Enable it to chill for 10 minutes, then cowl it with plastic wrap straight on the floor to stop a pores and skin from forming. Let the curd cool to room temperature, about 1 hour. Notice 7.
To Make the Mousse:
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Utilizing an electrical mixer, whip the chilly whipping cream till stiff peaks type. Notice 8.
1¼ cup whipping cream
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Gently fold the cooled lemon curd into the whipped cream utilizing a rubber spatula. Fold till absolutely mixed, being cautious to not deflate the whipped cream. Notice 9.
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Spoon the mousse into serving dishes, cowl with plastic wrap, and refrigerate for not less than 3 hours earlier than serving.
- When zesting the lemon, keep away from the white half (pith) as it may be bitter. Use a positive grater. Zest the entire lemon first, then juice it.
- For the most effective taste, use freshly squeezed lemon juice, not bottled juice. Bottled lemon juice might be much less flavorful.
- Be sure you use whipping cream and never heavy cream. Heavy cream has the next fats content material. It may be too dense for this recipe and should lead to a richer, heavier texture reasonably than the sunshine, ethereal end you’re aiming for. Additionally make sure that the whipping cream is chilly earlier than whipping. Chilly cream will whip quicker and maintain its form higher.
- Don’t let the water boil too arduous. It ought to be gently simmering to keep away from overheating the combination.
- When including the nice and cozy lemon juice to the egg yolks, do it very slowly, particularly at first, to keep away from cooking the eggs too quick and inflicting them to scramble. Preserve the warmth low and stir usually when cooking the curd to maintain it easy.
- The lemon curd is completed when it coats the again of a spoon and holds a line whenever you run your finger by means of it. If it doesn’t thicken in Quarter-hour, preserve cooking and stirring.
- Straining the lemon zest is elective. When you like extra texture and stronger taste, you’ll be able to go away the zest in.
- Whip the cream simply till stiff peaks type. Over-whipping may cause the cream to change into grainy or begin to flip into butter.
- Be mild when folding the lemon curd into the whipped cream to maintain the mousse mild and ethereal. Overmixing can deflate the cream.
Energy: 382kcal | Carbohydrates: 29g | Protein: 4g | Fats: 29g | Saturated Fats: 18g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Ldl cholesterol: 181mg | Sodium: 25mg | Potassium: 99mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 1225IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 0.4mg
Servings: 4 servings
Energy: 382kcal
