Fresh Lemon Mousse
It is recommended to use fresh, refrigerated eggs for this recipe, as it uses them raw. Ideally, they should be pasteurized or otherwise treated to destroy salmonella.
Prep time: 15 min.
Cook time: 12 min.
Ready in: 1 hr. and 27 min.
- 3 extra large whole eggs
- 3 extra large eggs, separated
- 1 cup and 2 tbsp., sugar
- 2 tsp., grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- Kosher salt
- 1 cup heavy cream
- 1/2 cup lemon curd, room temperature
- Sliced lemon for garnish
- 1 cup heavy cream, cold
- 1 tbsp., sugar
- 1/2 tsp., vanilla extract
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- Whisk the heavy cream, sugar and vanilla until it forms peaks. Refrigerate the cream.
- In a heat-proof bowl, whisk the three whole eggs and three egg yolks with the cup of sugar, lemon zest, lemon juice and a pinch of kosher salt. Bring a pan of water to a simmer and place the bowl over the pan. Stir the egg and lemon mixture continuously for up to 12 minutes, or until the mixture has thickened to a pudding consistency. Set aside for 15 minutes, then cover with plastic wrap and refrigerate until chilled.
- Place half of the egg whites into an electric mixer bowl with a pinch of salt and whisk on high speed. Add 2 tablespoons of sugar and continue to whisk until the egg whites have reached a stiff consistency. Fold the beaten egg whites into the lemon mixture.
- Beat a cup of heavy cream to stiff peaks, then combine with the lemon mixture. Add the lemon curd, folding to combine, then pour into a souffle dish. Top with the sweetened whipped cream, piped from a pastry bag. Refrigerate until ready to serve.