Lemon Cream Mousse
In short: Light, tangy lemon mousse made by folding quick homemade lemon curd into whipped cream. A make-ahead dessert that is ready in glasses after a short chill. It takes about 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 10 min
- Resting
- 3 h
- Total
- 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 345 kcal
Lemon mousse is tart, creamy and light, and it makes an easy finish after a rich meal. A quick stovetop lemon curd gives the flavor and the body, and whipped cream makes it airy. The curd must cool completely before it meets the cream, or it will melt the cream and turn the mousse runny. The mousse can be made a day ahead, and a few berries or a crumbled biscuit on top are all it needs.
Instructions
- Whisk the whole eggs, yolk, sugar, lemon juice, zest and salt in a small saucepan until smooth.
- Cook over low heat, stirring constantly with a spatula, for 8 to 10 minutes, until the curd thickens enough to coat the back of a spoon (about 75°C / 167°F). Do not let it boil.
- Off the heat, whisk in the butter a piece at a time until melted. Strain through a sieve into a bowl, press cling film onto the surface and chill until completely cold, about 1 hour.
- Whip the cold cream with the powdered sugar to soft, billowy peaks. Do not overwhip.
- Stir a spoonful of the cream into the curd to loosen it, then fold in the rest gently until the mousse is smooth and pale.
- Spoon into 6 glasses and chill for at least 2 hours. Serve with berries or a little lemon zest.
Tips
- Use a thermometer if you have one. The curd thickens at about 75°C (167°F) and begins to scramble above 85°C (185°F).
- For a shortcut, skip the first three steps and fold 250 g (1 cup) of good jarred lemon curd into the whipped cream.
Questions and answers
Why is my lemon mousse runny?
The curd was probably still warm when it met the cream, or the cream was underwhipped. Chill the curd until cold and whip the cream to soft peaks.
Can I make lemon mousse without cooking the curd?
Yes. Whip 300 ml of cream, then fold in 200 g of sweetened condensed milk mixed with 60 ml of lemon juice and the zest of 1 lemon. It is sweeter and softer.
Can I freeze lemon mousse?
Yes, as a frozen dessert. Freeze it in glasses for up to 1 month and let it soften for 10 minutes before serving.
How long does it take to make Lemon Cream Mousse?
About 35 min in total: 25 min of preparation and 10 min of cooking.
How many calories are in Lemon Cream Mousse?
About 345 kcal per serving, with 4 g of protein, 22 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 22 g |
| Fat | 27 g |
| Fiber | 0 g |
| Sugar | 21 g |
| Sodium | 80 mg |
Estimated values, calculated from the ingredients.
