Fluffy Lemon Mousse
A luscious, airy lemon mousse with creamy texture and bright citrus flavor. This no-bake dessert comes together quickly, making it perfect for everyday indulgence or special occasions.High in protein and enriched with good fats, it’s a satisfying treat that’s both refreshing and elegant.
Equipment
- 2–3 qt heavy-bottomed saucepan
- Silicone whisk
- Silicone spoonula
- Mixing Bowl
- Fine mesh strainer
- Measuring Cups and Spoons
- Glasses or small jars for serving
Ingredients
- 1 large egg
- 2 large egg yolks
- 2/3 cup granulated sugar
- 1/2 cup fresh lemon juice
- 6 tablespoons unsalted butter cut into pieces
- 1 cup cold heavy cream
- 2 tablespoons confectioner’s sugar
Instructions
- Prepare the Egg Mixture: In a medium-sized, heavy-bottomed saucepan (2–3 quarts), combine 1 large whole egg, 2 large egg yolks, and 2/3 cup granulated sugar. Using a silicone whisk, beat the eggs and sugar vigorously until the mixture becomes smooth and slightly pale in color. The sugar should be fully incorporated, and the eggs should have a silky consistency. This step ensures the mousse will have a light and creamy texture later.
- Add Fresh Lemon Juice: Measure 1/2 cup of fresh lemon juice and gradually whisk it into the egg mixture. Stir continuously so the lemon juice blends evenly without curdling the eggs. The acidity of the lemon is key to the mousse’s bright, tangy flavor. Make sure to mix gently but thoroughly for a perfectly smooth base.
- Incorporate Butter: Cut 6 tablespoons of unsalted butter into small pieces and add them to the saucepan. Begin heating the mixture over medium to medium-high heat. Using your whisk initially, stir almost constantly, making sure the butter melts evenly and the mixture does not stick to the bottom. This gradual melting and blending of butter with the egg-lemon mixture is essential for a creamy, glossy lemon curd that will form the heart of your mousse.
- Thicken the Lemon Curd: As the butter melts and the mixture warms, switch to a silicone spoonula to gently scrape the sides and bottom of the pan. Continue stirring while the mixture begins to thicken. You are aiming for a soft, velvety consistency that lightly coats the back of your spoonula. Once the mixture reaches a gentle bubble and holds its shape briefly when stirred, remove the pan from heat. At this point, your lemon curd should look shiny and dense, with a luscious, custard-like texture.
- Strain the Lemon Curd: Place a fine-mesh strainer over a clean bowl. Pour the hot lemon curd into the strainer and use the back of your spoonula to gently press it through. This removes any small lumps of cooked egg and ensures the final mousse is perfectly smooth. Only a few tiny bits should remain in the strainer—don’t worry, the mousse will still set beautifully.
- Chill the Lemon Base: Allow the strained lemon curd to cool slightly at room temperature. Once cooled, cover it tightly and refrigerate for at least 2–3 hours until fully chilled. The curd will thicken more as it cools, which is crucial for giving the mousse its airy, stable texture. This resting step also allows the flavors to meld and intensify.
- Whip the Cream: In a separate mixing bowl, pour 1 cup of cold heavy cream and add 2 tablespoons of confectioner’s sugar. Using an electric mixer or a whisk, beat the cream until stiff peaks form. The whipped cream should hold its shape when the whisk is lifted, soft but firm, creating the light, fluffy component of your mousse. Be careful not to overwhip, or it may become grainy.
- Fold Lemon Curd into Whipped Cream: Take the chilled lemon curd and gently fold it into the whipped cream using a large spoon or spatula. Fold carefully to maintain the airy texture of the cream—avoid stirring vigorously, which can deflate the mixture. Continue folding until the curd is fully incorporated and no streaks remain, creating a uniform, soft, and light mousse.
- Portion the Mousse: Spoon the lemon mousse into individual serving glasses, jars, or bowls, filling each about three-quarters full. Smooth the top lightly with the back of a spoon for an elegant presentation. This portioning step is perfect for entertaining or storing as single-serve desserts.
- Final Chill Before Serving: Cover the filled glasses or jars with plastic wrap or lids and refrigerate for at least 1 hour before serving. Chilling allows the mousse to set perfectly, ensuring a creamy, airy texture that holds its shape. The result is a refreshing, tangy dessert that’s both light and indulgent. Serve cold, optionally garnished with fresh berries or a twist of lemon zest for a beautiful finish.
Notes
- Always use freshly squeezed lemon juice for bright, vibrant flavor.
- Chill the cream well before whipping to achieve stiff peaks.
- Strain the curd through a fine-mesh sieve for a silky smooth texture.
- Can stretch the recipe to 6–8 servings if using smaller glasses.
- Layering with fresh berries adds flavor, color, and visual appeal.
- Serve in individual jars or glasses for an elegant presentation.
