Lemon Mousse Recipe (Serves 4–6)
Ingredients:
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1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
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1 tsp lemon zest
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1/2 cup (100 g) granulated sugar
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3 large eggs, separated
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1 cup (240 ml) heavy cream
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Optional garnish: whipped cream, lemon zest, or fresh berries
Instructions:
1. Prepare the Lemon Base:
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In a heatproof bowl over simmering water (double boiler), whisk together egg yolks, sugar, lemon juice, and lemon zest.
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Whisk continuously until the mixture thickens slightly and becomes pale (~5–7 minutes). Remove from heat and let it cool slightly.
2. Whip the Cream:
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In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
3. Whip the Egg Whites:
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In another clean bowl, beat the egg whites until stiff peaks form.
4. Combine:
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Gently fold the whipped cream into the lemon mixture.
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Carefully fold in the egg whites in two additions, keeping as much air as possible for a light, airy texture.
5. Chill:
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Spoon the mousse into serving glasses or bowls.
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Chill in the refrigerator for at least 2–3 hours, or until set.
6. Serve:
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Top with extra whipped cream, lemon zest, or fresh berries if desired.
Tips for a Perfect Lemon Mousse
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For extra tang, you can increase the lemon juice slightly—but don’t overdo it, or the mousse may curdle.
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Make sure the egg whites are stiff but not dry for the lightest texture.
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You can prepare this a day ahead—it actually tastes better after a few hours in the fridge.
If you want, I can also give a no-egg version using gelatin or whipped cream only, which is safer for kids or anyone concerned about raw eggs.
Do you want me to share that version too?
