Lemon Mousse
This creamy Lemon Mousse is light, tangy, and made with just four ingredients. Quick, refreshing, and perfect for any season.
Ingredients
- 2 cups 454 g heavy cream
- 2 tablespoons 14 g confectioner's sugar
- Pinch of salt
- 1 cup 320 g lemon curd
- 1 tablespoon 6 g finely grated lemon zest
Optional garnish:
- Whipped cream
- Additional lemon zest
Instructions
Step 1: Whip the Cream
- In a large mixing bowl, combine the heavy cream, confectioner’s sugar, and a pinch of salt.
- Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium speed for about 2–3 minutes until medium peaks form. The whipped cream should hold its shape but still look soft and silky.
Step 2: Fold in Lemon
- Gently fold in the lemon curd and lemon zest using a rubber spatula.
- Work slowly to keep the whipped cream from deflating too much, ensuring an airy, mousse-like texture.
Step 3: Portion and Chill
- Divide the mousse evenly into 8 small dessert glasses, about ½ heaping cup per serving.
- Smooth the tops with a spoon or leave them rustic.
- Chill in the refrigerator for at least 1 hour, or up to 24 hours, to allow the mousse to set and the flavors to develop.
Step 4: Serve
- Just before serving, garnish with a dollop of whipped cream or a sprinkle of fresh lemon zest for a beautiful finishing touch.
- Serve chilled and enjoy the creamy, tangy goodness.
- Tips for Success