Description
This refreshing Lemon Mousse is a light and airy dessert combining whipped heavy cream with tangy lemon curd and bright lemon zest. Perfect for a summery treat or elegant dessert, it requires no baking and is ready in just over an hour after chilling.
Ingredients
For the Lemon Mousse
- 2 cups heavy cream
- 2 tablespoons confectioner's sugar
- pinch of salt
- 1 cup lemon curd
- 1 tablespoon lemon zest
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 on medium speed for 2-3 minutes until medium peaks form. The mixture should hold soft peaks that gently fold over.
- Fold in Lemon Components: Gently fold the lemon curd and lemon zest into the whipped cream until fully and evenly incorporated. Take care not to deflate the mousse to keep it light and airy.
- Portion the Mousse: Divide the mixture evenly into 8 small dessert glasses or bowls, approximately half a heaping cup each. Optionally, garnish each serving with a dollop of whipped cream or additional lemon zest for extra flavor and presentation.
- Chill and Set: Refrigerate the filled glasses for at least 1 hour, and up to 24 hours, allowing the mousse to chill and firm up before serving. Serve cold for the best texture and taste.
Notes
- This mousse is best served chilled and consumed within 24 hours for optimal freshness.
- Use fresh lemon zest for the brightest flavor; avoid the white pith as it can be bitter.
- If lemon curd is not readily available, it can be homemade using lemon juice, sugar, eggs, and butter.
- For a lighter version, substitute half of the heavy cream with whipped aquafaba to make it dairy-free and vegan-friendly.
