Description
This light and airy Lemon Mousse is a refreshing dessert that perfectly balances tangy lemon flavor with a creamy, fluffy texture. Made with fresh lemon juice, whipped cream, and delicate meringue, this mousse is chilled to set before serving, making it a perfect make-ahead treat for any occasion.
Ingredients
Lemon Base
- ½ cup fresh lemon juice
- ¼ cup granulated sugar
- 4 large egg yolks
- 1 tablespoon finely grated lemon zest
- Pinch of fine sea salt
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy cream (cold)
Meringue
- 2 large egg whites (room temperature)
- ¼ cup granulated sugar
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, ensuring the film touches the surface.
- 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. Then, fold in the whipped egg whites last, using a light hand and stopping as soon as no streaks remain.
- Chill and serve: Divide the mousse evenly among six serving glasses or coupes. Cover and refrigerate for at least 2 hours before serving. Optionally, top with additional whipped cream, grated lemon zest or zest curls, fresh berries, and mint leaves for garnish.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Ensure egg whites are at room temperature to achieve optimal volume in meringue.
- Be careful to not overcook the lemon base to avoid curdling the eggs.
- Plastic wrap should touch the surface of the lemon base to prevent skin formation.
- This mousse can be prepared a day ahead, making it ideal for entertaining.
- For added texture, garnish with fresh berries or mint leaves.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
