Description
This classic Lemon Mousse recipe delivers a light and airy dessert with bright citrus flavors. Made by gently cooking egg yolks with sugar, lemon juice, and zest, then folding in softened gelatin and whipped heavy cream, this mousse sets into a smooth, creamy treat perfect for any occasion. It requires no baking and can be prepared in under 30 minutes, then chilled until firm.
Ingredients
Scale
Main Ingredients
- 1 cup heavy cream
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons water
- 1 teaspoon unflavored gelatin
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of water and let it sit for about 5 minutes to absorb the liquid and soften.
- Combine Egg Yolks and Sugar: Place a medium saucepan over low heat, add the egg yolks and granulated sugar, and whisk continuously until the mixture becomes smooth and pale in color.
- Add Lemon Flavor: Stir in the lemon juice and lemon zest into the saucepan, whisking to evenly combine all the ingredients.
- Cook the Mixture: Slowly heat the lemon mixture while whisking constantly until it thickens slightly and reaches approximately 170°F (77°C), taking care not to let it boil to avoid curdling.
- Remove from Heat: Once thickened, remove the saucepan from the heat source.
- Dissolve Gelatin: Warm the gelatin mixture gently in the microwave for 10-15 seconds until fully dissolved, then stir the gelatin into the warm lemon mixture, ensuring thorough incorporation.
- Cool Lemon Mixture: Set aside the lemon mixture and let it cool at room temperature for about 10 minutes to bring down the temperature before mixing with cream.
- Whip the Cream: Pour the heavy cream into a large bowl and beat with a hand or stand mixer on medium-high speed until stiff peaks form, creating a light and fluffy texture.
- Fold Mixtures Together: Gently fold the cooled lemon mixture into the whipped cream using a spatula, taking care to maintain the airy volume of the whipped cream for a light mousse.
- Transfer to Serving Dishes: Spoon or pour the mousse mixture into serving glasses or bowls for presentation.
- Chill: Refrigerate the mousse for at least 2 hours until it sets completely and develops a creamy texture.
- Serve and Enjoy: Serve the lemon mousse chilled as a refreshing and elegant dessert.
Notes
- Ensure the lemon mixture does not boil to prevent eggs from scrambling.
- Blooming gelatin is essential for smooth texture; do not skip this step.
- Folding gently preserves the mousse’s light and airy texture.
- The mousse can be garnished with fresh lemon zest or a sprig of mint for added visual appeal.
- For best texture, serve within 24 hours of preparation.