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Fresh Lemon Mousse Recipe

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★★★★★

4.5 from 115 reviews

This Fresh Lemon Mousse features a luscious homemade lemon curd combined with a light lemon filling and topped with a whipped cream garnish. The mousse offers a refreshingly tangy and creamy dessert perfect for any occasion, blending the bright flavors of fresh lemon juice and zest with rich, silky textures.

Ingredients

Scale

Homemade Lemon Curd

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

Lemon Filling

  • 3 large whole eggs
  • 3 large eggs, separated
  • 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

  1. Make the Lemon Curd: Zest the lemons, avoiding the white pith, and juice them to collect 1/2 cup of fresh lemon juice; set aside. Cream the butter in a stand mixer or with a hand mixer; add sugar, salt, and lemon zest, mixing well. Crack the eggs into a bowl, removing chalaza from yolks, and add eggs one at a time to the mixture, mixing thoroughly after each addition. Stir in the lemon juice and salt. Transfer the mixture to a medium saucepan and cook on low heat, stirring constantly, until thickened, about 8 to 10 minutes. Remove from heat, transfer lemon curd to a bowl, cover with plastic wrap directly on the surface to prevent skin formation, and let cool to room temperature.
  2. Prepare the Lemon Filling: Separate 3 eggs. In a mixing bowl, whisk whole eggs, egg yolks, and sugar until combined. Add lemon zest, lemon juice, and a pinch of salt; mix well. Gently fold room temperature lemon curd into the mixture. Beat heavy whipping cream to soft peaks and fold into the lemon mixture carefully to retain airiness.
  3. Whip the Egg Whites: In a clean bowl, beat the 3 egg whites until stiff peaks form. Gently fold the whipped egg whites into the lemon filling in batches to keep the mousse light and fluffy.
  4. Chill the Mousse: Spoon the mousse into serving dishes or a large bowl and refrigerate for at least 2 hours to set and develop flavor.
  5. Make the Whipped Cream Garnish: Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Garnish each serving with a dollop of whipped cream before serving.

Notes

  • Removing the chalaza ensures a smooth lemon curd by preventing stringy bits in the mixture.
  • Use fresh lemon juice and zest for the best vibrant citrus flavor.
  • Covering lemon curd with plastic wrap directly prevents a skin from forming as it cools.
  • The mousse needs adequate chilling time to firm up properly.
  • Leftover lemon curd can be refrigerated for up to a week or frozen for several months.

Keywords: lemon mousse, homemade lemon curd, lemon dessert, creamy lemon mousse, citrus mousse dessert

Find it online: https://islawhite.com/fresh-lemon-mousse-recipe/