🍋✨ Homemade Lemon Mousse ❤️ ✨🍋
Serves 4–6
🥘 Ingredients
Lemon Base
- 3 large lemons (zest + juice)
- ½ cup (100 g) sugar
- 3 egg yolks
- 2 egg whites
- 2 tbsp unsalted butter
Cream Layer
- 1 cup (240 ml) heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (optional)
Garnish (optional)
- Lemon zest
- Whipped cream
- Fresh raspberries or blueberries
- Mint leaves
🔪 Instructions
1. Make the lemon curd base
- In a small saucepan, whisk together:
- Lemon zest
- Lemon juice
- Sugar
- Egg yolks
- Cook over medium-low heat, stirring constantly, about 5–7 minutes, until thickened and custard-like.
- Remove from heat and stir in the butter until melted.
- Pour into a bowl, cover with plastic wrap (touching the surface), and refrigerate until fully cooled.
2. Whip the cream
- In a cold bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Refrigerate until needed.
3. Whip the egg whites
- In a clean bowl, beat the egg whites until firm peaks form.
- Set aside.
4. Assemble the mousse
- When the lemon curd is cold, fold in the whipped cream gently with a spatula.
- Then fold in the beaten egg whites carefully to keep the mousse light and airy.
- Spoon or pipe the mousse into serving glasses.
5. Chill and serve
- Refrigerate at least 2 hours (or overnight) to set.
- Garnish with lemon zest, fresh berries, whipped cream, or mint.
✨ Tips & Variations
- No raw egg whites? Replace them with 1 cup of extra whipped cream.
- Extra tangy version: Add an additional tablespoon of lemon zest.
- Lavender lemon: Add a tiny pinch of dried culinary lavender to the lemon mixture.
- Biscuit layer: Add crushed shortbread cookies at the bottom of the glass.
- Frozen version: Freeze 2–3 hours to make a lemon mousse semifreddo!