Description
Bright, tangy, and cloud-light, this Fresh Lemon Mousse is a simple, elegant dessert that brightens any meal with its creamy richness and silky texture.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup lemon juice
- Zest of 2 lemons
- 3/4 cup sugar
- 3 large eggs
- 1 tablespoon gelatin (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, mix together the lemon juice, sugar, and eggs. Whisk until smooth so the sugar begins to dissolve. Zest the lemons and set the zest aside.
- If using gelatin, sprinkle it into 2 tablespoons of warm water and stir until dissolved. Set the dissolved gelatin aside. Add a pinch of salt and the vanilla extract to the lemon-egg mixture and whisk well.
- Pour the lemon-egg mixture into a saucepan over low heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 6–10 minutes). Remove from heat and stir in the lemon zest.
- Let the lemon mixture cool to room temperature. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled lemon mixture until well combined and airy. Spoon or pipe the mousse into serving dishes and refrigerate for at least 4 hours or overnight until chilled and set.
Notes
Serve chilled in small glasses or ramekins, garnished with extra lemon zest or fresh berries. It pairs well with shortbread cookies or almond tuile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 29g
- Sodium: 80mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 120mg