Homemade Lemon Mousse ❤️ ✨🍋
Serves 4–6
🥘 Ingredients
Lemon Base
3 large lemons (zest + juice)
½ cup (100 g) sugar
3 egg yolks
2 egg whites
2 tbsp unsalted butter
Cream Layer
1 cup (240 ml) heavy cream, cold
2 tbsp powdered sugar
1 tsp vanilla extract (optional)
Garnish (optional)
Lemon zest
Whipped cream
Fresh raspberries or blueberries
Mint leaves
🔪 Instructions
1. Make the lemon curd base
In a small saucepan, whisk together:
Lemon zest
Lemon juice
Sugar
Egg yolks
Cook over medium-low heat, stirring constantly, about 5–7 minutes, until thickened and custard-like.
Remove from heat and stir in the butter until melted.
Pour into a bowl, cover with plastic wrap (touching the surface), and refrigerate until fully cooled.
2. Whip the cream
In a cold bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Refrigerate until needed.
3. Whip the egg whites
In a clean bowl, beat the egg whites until firm peaks form.
Set aside.
4. Assemble the mousse
When the lemon curd is cold, fold in the whipped cream gently with a spatula.
Then fold in the beaten egg whites carefully to keep the mousse light and airy.
Spoon or pipe the mousse into serving glasses.
5. Chill and serve
Refrigerate at least 2 hours (or overnight) to set.
Garnish with lemon zest, fresh berries, whipped cream, or mint.
✨ Tips & Variations
No raw egg whites? Replace them with 1 cup of extra whipped cream.
Extra tangy version: Add an additional tablespoon of lemon zest.
Lavender lemon: Add a tiny pinch of dried culinary lavender to the lemon mixture.
Biscuit layer: Add crushed shortbread cookies at the bottom of the glass.
Frozen version: Freeze 2–3 hours to make a lemon mousse semifreddo!
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