Lemon Mousse
This creamy lemon mousse starts with a rich lemon curd that is folded into fresh whipped cream. This lemon mousse makes the perfect spring dessert, or use it as a filling for summer layer cakes.
Equipment
- 1 sauce pan (or double boiler)
- 1 heatproof mixing bowl to fit over saucepan
- 1 whisk
- wooden spoon
- electric mixer with bowl
- Fine sieve
Ingredients
- ¾ lemon juice
- 6 large egg yolks
- 2 whole large eggs
- 1 cup granulated sugar
- 1 ½ cups heavy cream for whipping
- 1 teaspoon vanilla extract
Instructions
- Set heatproof bowl over sauce pan of simmering water, being sure the bottom of the bowl is not touching the water. Add eggs and beat with whisk, add lemon juice and sugar into the eggs. Whisk well to combine. Continue to stir the mixture for 15 to 20 minutes, until mixture is thickened.
- Once thickened, press through a fine sieve into a bowl, place a sheet of plastic wrap over the surface and refrigerate for at least an hour, until well chilled.
- After curd is chilled, whip cream with vanilla. Gently fold a third of the whipped cream into the chilled curd. Fold in remaining whipped cream and refrigerate until ready to serve.
Notes
Store any leftovers in the refrigerator for up to 2 days. Curd can be made up to 2 days ahead and stored in the refrigerator. Whip the cream and finish the final step just before serving.
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https://www.redcottagechronicles.com/recipe/luscious-lemon-mousse/