Description
A light and airy Lemon Mousse made with whipped heavy cream and tangy lemon curd, perfect for a refreshing dessert. This mousse is creamy, subtly sweet, and brightened with fresh lemon zest, ideal for serving chilled in individual glasses.
Ingredients
Scale
Mousse Base
- 2 cups heavy cream (454 g)
- 2 tablespoons confectioner’s sugar (14 g)
- Pinch of salt
Flavorings
- 1 cup lemon curd (320 g)
- 1 tablespoon lemon zest (6 g)
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 3 minutes until medium peaks form, creating a light and fluffy texture.
- Incorporate Lemon Flavor: Gently fold in the lemon curd and lemon zest into the whipped cream using a spatula, mixing just until evenly incorporated to preserve airiness.
- Portion the Mousse: Divide the mousse evenly into 8 small dessert glasses, each holding about half a heaping cup of mousse. Optionally, garnish with a dollop of whipped cream or additional lemon zest.
- Chill: Refrigerate the prepared mousse for at least 1 hour and up to 24 hours to allow it to chill and firm up. Serve the mousse cold for best texture and flavor.
Notes
- Lemon zest amount: 1 tablespoon corresponds to the zest of one large lemon.
- Chilling the mousse is essential to firm it up and enhance the texture; do not skip this step.
- The sweetness level depends on the lemon curd brand; add more confectioner’s sugar if a sweeter dessert is desired.
- Store mousse covered in the refrigerator for 4-5 days; it is best consumed within 1-2 days for optimal freshness.
- Optional garnishes include whipped cream, extra lemon zest, or vanilla wafers to add texture and presentation appeal.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 25 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 90 mg
