Of course! A Creamy Lemon Mousse is the perfect dessert: light, airy, intensely lemony, and wonderfully refreshing. It’s surprisingly simple to make and feels elegant and sophisticated.
Here is a classic, no-fail recipe that delivers on both creaminess and that bright lemon zing.
Creamy Lemon Mousse
This recipe uses a cooked lemon curd base for a safe, stable, and incredibly flavorful mousse, folded with freshly whipped cream.
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Servings: 6
Ingredients
For the Lemon Curd Base:
· 3 large egg yolks
· ½ cup (100g) granulated sugar
· ⅓ cup (80 ml) fresh lemon juice (from 2-3 lemons)
· Zest of 2 lemons
· A pinch of salt
· 4 tablespoons (½ stick / 56g) unsalted butter, cut into small pieces
For the Whipped Cream:
· 1 cup (240 ml) heavy cream (or double cream), cold
· 2 tablespoons powdered sugar
· ½ teaspoon vanilla extract (optional)
For Garnish:
· Fresh berries (raspberries, blueberries)
· Additional lemon zest
· Mint sprigs
· A small curl of white chocolate
Instructions
- Make the Lemon Curd:
· In a medium heatproof bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt until smooth.
· Place the bowl over a pot of gently simmering water (double boiler), making sure the bottom of the bowl does not touch the water.
· Cook the mixture, whisking constantly, for 8-12 minutes until it thickens enough to coat the back of a spoon. It should leave a clear trail when you run your finger through it on the spoon.
· Immediately remove the bowl from the heat. Whisk in the butter, one piece at a time, until fully incorporated and the curd is smooth.
· Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until completely cold, about 1-2 hours. (You can speed this up by placing the bowl in an ice bath.) - Whip the Cream:
· In a separate large, cold bowl, combine the cold heavy cream, powdered sugar, and vanilla extract (if using).
· Using an electric mixer with a chilled whisk attachment, whip the cream until it holds medium-stiff peaks. Be careful not to over-whip it into butter. - Fold it All Together:
· Take the chilled lemon curd and whisk it briefly to loosen it.
· Gently add about one-third of the whipped cream to the lemon curd and fold it in with a spatula. This first addition lightens the dense curd.
· Pour the now-lightened lemon mixture into the bowl with the remaining two-thirds of the whipped cream.
· Gently fold everything together until just combined and no white streaks remain. Be gentle to keep the mousse airy. - Chill and Set:
· Divide the mousse evenly among serving glasses (martini glasses, coupes, or simple ramekins work beautifully).
· Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set fully and the flavors to meld. - Serve:
· Just before serving, garnish with fresh berries, a sprinkle of lemon zest, a mint sprig, or a chocolate curl.
Why This Recipe Works: Key Tips for Success
· Cold Ingredients are Key: Ensure your heavy cream, bowl, and whisk are very cold for the best volume when whipping.
· Don’t Skip the Chill: Chilling the lemon curd thoroughly is essential. If it’s even slightly warm, it will melt the whipped cream and deflate your mousse.
· Fold, Don’t Stir: Use a gentle folding motion with a spatula to combine the curd and cream. This preserves the air bubbles you worked so hard to create, resulting in a light and airy texture.
· Taste Your Lemons: The flavor of your mousse depends entirely on the quality of your lemons. Use fresh, juicy ones for the best, brightest taste.
· Zest First, Juice Second: Always zest your lemons before you juice them—it’s much easier!
Easy Variations
· Lemon Berry Mousse: Layer the mousse with a quick berry compote (mashed berries with a little sugar) in the glasses.
· Meyer Lemon Mousse: Use Meyer lemons for a sweeter, less tart, and more floral flavor.
· Vegan Lemon Mousse: For a vegan version, you can use a base of canned full-fat coconut cream (chilled) whipped with sugar, and fold it into a lemon curd made with cornstarch, lemon juice, sugar, and coconut milk.
· Boozy Touch: Add a tablespoon of Limoncello to the cooled lemon curd for an adult twist.
Enjoy this taste of creamy, lemony heaven! It’s a dessert that is sure to impress.