Lemon Mousse Recipe

Light and zesty, this lemon mousse Recipe is a treat indeed. This dessert is yet another strongly desirable tangy lemon flavor that goes with the most staid of occasions. Ready in just a few minutes, it is refreshing, sophisticated, and sure to dance on your taste buds. Serve at your next gathering or as a simple sweet escape!

How to Make Lemon Mousse Recipe:

Double Boiler: Place a few inches of water in a large saucepan and bring to a simmer over medium heat.

Combine Ingredients: In a heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt. Place the bowl over the simmering water and cook, stirring constantly for about 10-15 minutes until the mixture begins to thicken slightly.

Cool Mixture: Remove the bowl from the heat; let it stand for 15 minutes. Scrap the mixture into another bowl, setting a piece of plastic wrap right on its surface to prevent a skin from forming. Refrigerate at least 1-2 hours, or until cold.

Prepare Meringue: In a mixing bowl, beat 3 egg whites at high speed for about a minute until it turns frothy; then add 2 tablespoons of sugar and beat it up to a stiff peak. Fold the beaten egg whites into the lemon mixture that has been kept in the refrigerator.

Incorporate Whipped Cream: Take a separate bowl, beat cream at high speed till the cream forms a stiff peak. Gently fold the whipped cream into lemon mixture.

Chill and Serve: Lemon mousse needs to be chilled for at least 30 minutes, after which you can serve it. Up to 5 days is how long you can refrigerate this dessert. Serve cold.

Why You Love Lemon Mousse Recipe:

Lemon cheesecake mousse is a delightful treat that combines creamy cheesecake flavors with a refreshing lemon twist. Its light, airy texture and zesty lemon flavor create a perfect balance of sweetness and tartness. The mousse is incredibly easy to make and perfect for any occasion, offering a sophisticated dessert experience without the hassle of baking. Whether served as a light finish to a meal or as a stand-alone indulgence, this mousse provides a satisfying and elegant way to enjoy classic cheesecake flavors with a refreshing citrus touch.

Can you freez Lemon Mousse ?

Yes, you can freeze lemon mousse! Freezing lemon mousse allows it to keep its texture and flavor best for a more convenient make-ahead dessert. Divide the mousse in airtight containers or individual portions and seal them tightly. Refrigerate for up to one month for the best results. It will thaw best in the refrigerator for a few hours or overnight before serving. Store it in the fridge to prevent freezer burn as well as keep it smooth and airy. Enjoy your lemon mousse with minimal fuzz!

Whats’s Benefits of Lemon Mousse Recipe

1. Light and Refreshing: With its airy texture and zesty lemon flavor, lemon mousse provides a light and refreshing treat that is perfect for cleansing the palate after a meal.
2. Easy to Make: This recipe requires minimal ingredients and straightforward steps, making it an accessible option for both novice and experienced bakers.
3. Versatile: Lemon mousse can be served as a standalone dessert or used as a filling for cakes, tarts, or parfaits, adding versatility to your dessert repertoire.
4. Low in Calories: Compared to heavier desserts, lemon mousse can be a lighter alternative, offering a sweet indulgence without excessive calories.
5. Nutrient-Rich: Lemons are packed with vitamin C and antioxidants, contributing to overall health and immunity, making this dessert a slightly healthier choice.

Lemon Mousse Recipe

HEALTH PULS

Light and zesty, this lemon mousse is a treat indeed. This dessert is yet another strongly desirable tangy lemon flavor that goes with the most staid of occasions. Ready in just a few minutes, it is refreshing, sophisticated, and sure to dance on your taste buds. Serve at your next gathering or as a simple sweet escape!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 6 large eggs
• 1 cup + 2 Tablespoons GRANULATED SUGAR'SEPARATED
• 2 teaspoons lemon zest
• 1/2 cup fresh lemon juice (3-4 lemons)
• SALT
• 1 Cup heavy whipping cream

Instructions

 

• Double Boiler Setup: In a large saucepan, add a few inches of water, bringing to a simmer over medium heat.
• Combine Ingredients: Whisk the ingredients-3 whole eggs, 3 egg yolks (discard whites), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt-in a heat-resistant bowl until well combined. Set it over the simmering water and cook, stirring constantly with a wooden spoon, until it thickens slightly, about 15 minutes.
• Cool and Chill: Remove bowl from heat; let cool 15 minutes. Transfer mixture to a clean bowl. Cover with plastic wrap, placing directly on surface to prevent skin from setting in. Refrigerate at least 1 hour or 2 hours, or until well chilled.
• Prepare the Meringue: With the reserved egg whites, in a mixing bowl, beat at high speed for 1 minute. Add 2 tablespoons of sugar and beat until stiff peaks are formed. Fold meringue into chilled lemon mixture gently.
• Whipped Cream Addition: Use the cream in a separate mixing bowl and whip it at high speed until it forms stiff peaks. Whipped cream is folded into the lemon mixture gently.
• Serving: Let the lemon mousse chill in the refrigerator for a minimum of 30 minutes, store it for up to 5 days. Serve cold.

Notes

Prepare Base: In a large saucepan, heat several inches of water until at a simmer. In a heatproof bowl, whisk 3 whole eggs, 3 yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt until well incorporated. Place the bowl over the simmering water and cook, whisking constantly, for approximately 15 minutes, until it has thickened a bit.

Cool and Chill: Remove from heat, let cool 15 minutes. Transfer to a bowl, cover with plastic wrap directly on the surface and refrigerate for 1-2 hours until completely chilled.

Prepare the Meringue: In a clean bowl, beat reserved 3 egg whites with 2 tbsp sugar until stiff peaks. Gently fold into the chilled lemon mixture.

Whipped Cream Incorporation: In a clean bowl whip the cream until stiff peaks form, then gently fold it into the lemon mixture.

Serving: Allow the mousse to refrigerate for at least 30 minutes. Store any leftovers in the refrigerator, up to 5 days. Cold Serve!

Keyword LEMON MOUSSE