Introduction

This fresh lemon mousse is a bright and airy dessert that’s perfect for any occasion. Made with homemade lemon curd and whipped cream, it delivers a delightful balance of tartness and sweetness in every spoonful.

This image shows a white ceramic round dish filled with a pale yellow lemon pudding or custard as the base layer, smooth and creamy in texture. On top of this layer, there are eight evenly spaced dollops of white whipped cream, each neatly piped with a ruffled texture. Between each whipped cream dollop, there is a thin, bright yellow lemon slice wedge placed vertically, adding a fresh and vibrant contrast. The dish is placed on a yellow and white checkered cloth over a white marbled surface, and a silver spoon is visible to the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Homemade Lemon Curd:

1 stick unsalted butter, room temperature
1 cup granulated sugar
1 tablespoon fresh lemon zest
Dash of salt
4 large eggs
1/2 cup freshly squeezed lemon juice (about 4 lemons)

Lemon Filling:

3 large whole eggs
3 large egg yolks
1 cup plus 2 tablespoons granulated sugar
2 teaspoons lemon zest
1/2 cup freshly squeezed lemon juice (about 4 lemons)
Pinch of salt
1 cup heavy whipping cream
1/2 cup homemade lemon curd, room temperature

Whipped Cream Garnish:

1 cup heavy whipping cream, cold
1/3 cup powdered sugar
1/2 teaspoon pure vanilla extract

Instructions

Step 1: Prepare the homemade lemon curd first. Zest the lemons carefully, avoiding the white pith, and juice them to collect 1/2 cup of juice. Set aside.
Step 2: Cream the butter using a stand or hand mixer. Add sugar, salt, and lemon zest, mixing well.
Step 3: Crack the eggs into a small bowl and remove the chalaza from each yolk with a spoon. Add eggs one at a time to the butter mixture, mixing thoroughly after each addition.
Step 4: Stir in the lemon juice and salt, then transfer the mixture to a medium saucepan. Cook over low heat, stirring constantly until thickened, about 8 to 10 minutes. Remove from heat.
Step 5: Pour the lemon curd into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool to room temperature.
Step 6: For the lemon filling, whisk the whole eggs and egg yolks with sugar, lemon zest, lemon juice, and a pinch of salt until well combined.
Step 7: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 8: Gently fold the whipped cream and the cooled lemon curd into the egg mixture until smooth and airy.
Step 9: Chill the mousse in the refrigerator for at least 2 hours before serving to allow flavors to meld.
Step 10: Whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Spoon or pipe the whipped cream on top as a garnish before serving.

Tips & Variations

Use store-bought lemon curd to save time, but homemade curd adds a fresher flavor.
Ensure your eggs are very fresh and cool to help achieve the best texture in the mousse.
For a brighter lemon taste, add a little extra zest or a teaspoon of lemon extract.
Serve with fresh berries or shortbread cookies for added texture and flavor contrast.

Storage

Store the lemon mousse covered in the refrigerator for up to 3 days. For best texture, add the whipped cream garnish just before serving. If needed, re-whip the cream briefly before topping.

How to Serve

A transparent glass cup filled with a thick, creamy pale yellow mousse, topped with a swirl of white whipped cream in the center, and a small bright yellow lemon wedge placed on top of the cream. The glass is sitting on a white marbled surface with a yellow checkered cloth underneath, and a silver spoon is visible in the background to the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon mousse ahead of time?

Yes, you can prepare the mousse a day in advance. Just keep it chilled and add the whipped cream garnish right before serving to keep it fresh and light.

Is it safe to use raw eggs in this recipe?

This recipe uses eggs that are gently cooked in the lemon curd step, reducing any risk. However, if you are concerned, look for pasteurized eggs or cook the filling mixture gently until it reaches a safe temperature.