Lemon Mousse

Course: Dessert

Cuisine: American

Keyword: lemon mousse

Prep Time: 10

Cook Time: 25

CHILL TIME:: 1 30

Total Time: 2 5

Servings:

Calories: 536kcal

Author: Malinda Linnebur

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.

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Ingredients

6 large eggs
1¼ cups (260g) granulated sugar
1 tablespoon lemon zest
½ cup (120ml) fresh lemon juice
⅛ teaspoon salt
1 teaspoon vanilla
2 cups (475ml) heavy whipping cream

Instructions

LEMON CURD:

In a large saucepan, whisk together 3 whole eggs and 3 egg yolks, sugar, lemon zest, lemon juice, and salt. Set aside.
In a small saucepan, bring ¾ cup of heavy cream to a simmer. Remove from the heat and pour in a very thin stream while whisking constantly into the egg mixture. Place egg mixture over medium-low heat and cook until thickened whisking constantly. Remove from heat and stir in the vanilla. If you are concerned about any lumps push through a fine mesh sieve. Chill this completely.

EGG WHITES AND CREAM:

Add the 3 egg whites to a mixing bowl. With the whip attachment, beat on high until stiff peaks form. Set aside. In a separate mixing bowl add the remaining heavy cream. With the whip attachment, beat on high until stiff peaks form.
Fold both the whipped egg whites and cream gently into the chilled lemon curd just until combined. Spoon into serving dishes and chill for at least 30 minutes before serving.

Notes

STORAGE: Store covered in the refrigerator for up to 4 days. May start to get watery after 2 days.

Nutrition