This Lemon Mousse is light, refreshing, and full of lemon flavor. It’s made with whipped egg whites and whipped cream to keep it light and real lemon zest and juice for a bright flavor.
Eggs | Lemon Juice Lemon Zest | Sugar Vanilla | Salt Heavy Whipping Cream
Start by whisking the eggs and yolks, sugar, lemon zest, and lemon juice together.
Bring the cream to a simmer, then pour it into the egg mixture, while whisking constantly. Then cook, stirring constantly, until thickened.
Whip the egg whites until stiff peaks form, then in a separate bowl, whip the heavy whipping cream until it reaches stiff peaks.
Fold both the whipped egg whites and cream gently into the chilled lemon curd just until combined. Chill for at least 30 minutes before serving.