Lemon Mousse Recipe
Introduction
This lemon mousse is a light and refreshing dessert that perfectly balances creamy texture with bright citrus flavor. It’s simple to prepare and makes an elegant treat for any occasion.
Ingredients
- 2 cups heavy cream
- 2 tablespoons confectioner’s sugar
- Pinch of salt
- 1 cup lemon curd
- 1 tablespoon lemon zest
Instructions
- Step 1: In a large bowl, combine the heavy cream, confectioner’s sugar, and a pinch of salt. Use a hand or stand mixer to whip the mixture on medium speed for 2-3 minutes until medium peaks form.
- Step 2: Gently fold the lemon curd and lemon zest into the whipped cream until evenly incorporated without deflating the mixture.
- Step 3: Divide the mousse into 8 small dessert glasses, about 1/2 heaping cup each. Optionally, garnish with a dollop of whipped cream or extra lemon zest.
- Step 4: Refrigerate for at least 1 hour, or up to 24 hours, to allow the mousse to chill and firm up. Serve cold.
Tips & Variations
- For a lighter version, substitute half of the heavy cream with whipped egg whites, folding them in gently before serving.
- Add a teaspoon of vanilla extract to the cream for a subtle flavor twist.
- Use fresh lemon zest for the brightest flavor and avoid the bitter white pith.
- Garnish with fresh berries or mint leaves for an attractive presentation.
Storage
Store the lemon mousse covered in the refrigerator for up to 24 hours. It’s best served chilled and should be eaten within a day for optimal texture. If it softens after refrigeration, give it a gentle stir before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought lemon curd for this recipe?
Yes, store-bought lemon curd works perfectly and saves time. Just choose your favorite brand or homemade if you prefer.
How can I make this mousse vegan or dairy-free?
You can substitute canned coconut cream for the heavy cream and use a dairy-free lemon curd alternative to make a vegan-friendly mousse.
PrintLemon Mousse Recipe
A light and airy Lemon Mousse made with whipped cream, lemon curd, and lemon zest. This refreshing dessert is perfect for summer or any time you want a citrusy, creamy treat that’s easy to prepare and serves 8.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Lemon Mousse
- 2 cups heavy cream
- 2 tablespoons confectioner’s sugar
- Pinch of salt
- 1 cup lemon curd
- 1 tablespoon lemon zest
Instructions
- Whip the cream: In a large bowl, combine the heavy cream, confectioner’s sugar, and a pinch of salt. Using a hand or stand mixer, whip the mixture on medium speed for 2-3 minutes until medium peaks form, which means the cream holds soft peaks that stand up but still gently bend.
- Fold in lemon curd: Gently fold the lemon curd and lemon zest into the whipped cream using a spatula. Be careful not to deflate the whipped cream; fold until the mixture is just combined and streaks of lemon zest are evenly distributed.
- Divide and garnish: Spoon the mousse into 8 small dessert glasses or ramekins, about 1/2 heaping cup per serving. Optionally, garnish each serving with a dollop of whipped cream or additional lemon zest for an extra touch of flavor and presentation.
- Chill the mousse: Refrigerate the filled dessert glasses for at least 1 hour, or up to 24 hours, to allow the mousse to chill and firm up. Serve cold for the best texture and flavor.
Notes
- For best results, ensure your heavy cream is very cold before whipping.
- You can make this mousse a day in advance and keep it covered in the refrigerator.
- If you prefer a sweeter mousse, increase the confectioner’s sugar by 1 tablespoon.
- Garnish with fresh mint leaves or thin lemon slices for an attractive presentation.
- Lemon curd can be homemade or store-bought depending on your preference and time available.
Keywords: Lemon mousse, lemon dessert, no bake lemon mousse, whipped cream dessert, lemon curd mousse, easy lemon mousse recipe
