This easy lemon mousse recipe is the perfect combination of tangy lemon, soft, creamy mousse and sweetness. Using lemon curd, this recipe takes less than 20 minutes of effort and just 5 ingredients.
For best results, always weigh ingredients where a weight is provided
Instructions
In a medium saucepan, whisk together the eggs, egg yolks, sugar, zest and juice. Stir over low-medium heat until the sugar has dissolved.
Add the cold butter 3 cubes at a time, stirring until each addition is melted and incorporated.
Continue cooking the mixture for 4-5 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it.
Strain into a bowl and let it cool to room temperature, then chill for 2-3 hours until cold.
In a medium bowl, beat the cold cream to stiff peaks.
Place 1 cup of lemon curd into a clean bowl, then mix through ⅓ of the whipped cream.
Fold the remaining cream, in two separate parts, into the lemon curd - make sure to just use a gentle folding action - until incorporated.
Pipe the mousse into glasses and top with 2 teaspoons of lemon curd. Leave to set in the fridge for 1-2 hours or overnight.
Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
The lemon curd will be more than you need. Keep any remainder in a preserving jar in the fridge for up to 4-5 days.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.