Description
This Easy Lemon Mousse is a light, airy dessert combining the bright, refreshing flavors of fresh lemon juice and zest with whipped egg whites and cream. It’s gently cooked over a simmering water bath to thicken and then chilled until set, resulting in a smooth, creamy treat perfect for warm weather or any occasion needing a citrusy, elegant finish.
Ingredients
Egg Mixture
- 6 large eggs (3 whole eggs plus 3 egg yolks separated from whites)
- 1 cup (200g) granulated sugar (divided: 1 cup and 2 tablespoons total)
- Zest of 1 lemon
- ½ cup (120mL) fresh lemon juice (about 3 to 4 lemons)
- ⅛ teaspoon salt
Egg Whites
- 3 egg whites (reserved from above)
- 2 tablespoons (30g) granulated sugar (reserved from above)
Other
- ½ cup (120mL) heavy whipping cream
- Optional: ½ cup homemade lemon curd
Instructions
- Prepare the lemon egg custard base: In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup of granulated sugar, lemon zest, lemon juice, and salt until fully combined. Set aside.
- Set up a double boiler: Fill a large saucepan with a few inches of water and bring it to a boil. Then reduce heat to a simmer.
- Cook the mixture gently: Place the bowl with the lemon egg mixture over the simmering water (bain-marie). Stir constantly with a wooden spoon for about 15 minutes or until the mixture thickens, and the temperature reaches 150ºF (66ºC) to ensure safety.
- Chill the lemon base: Remove the bowl from heat and let it cool for 15 minutes. Cover the surface with plastic wrap to prevent a skin from forming, then refrigerate for at least 2 hours until completely chilled.
- Whip the egg whites: Place the 3 reserved egg whites into a clean mixing bowl or stand mixer fitted with a whisk. Beat on high speed for 1 minute, then gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.
- Fold in egg whites: Gently fold the beaten egg whites into the cold lemon mixture slowly and carefully to avoid deflating the whites. Set aside.
- Whip the cream: In the clean bowl used for egg whites, beat the heavy whipping cream on high speed until stiff peaks form.
- Combine cream with lemon mixture: Gently fold the whipped cream into the lemon mixture, maintaining the airy texture. Optionally, fold in ½ cup of homemade lemon curd to intensify lemon flavor and increase volume.
- Chill and serve: Spoon the mousse into individual cups or a serving bowl. Chill for at least 30 minutes. Serve cold, optionally topped with homemade whipped cream or lemon curd. Store covered in the refrigerator for up to 5 days.
Notes
- Use fresh lemons for bright, authentic flavor and zest for aromatic oils.
- Ensure the egg mixture reaches 150ºF (66ºC) to safely cook eggs without scrambling them.
- Folding gently preserves the mousse’s airy texture.
- Homemade lemon curd can be added for stronger lemon flavor and more volume.
- Serve chilled and consume within 5 days for best quality.
- Plastic wrap directly on the mixture surface prevents skin formation during chilling.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
