Lemon mousse

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This light, creamy dessert is easy to make and with a delicious citrus flavor.

Prep Time10

Cook Time10

chilling time (minimum)1

Total Time20

Course: Condiment

Cuisine: British

Servings:

Calories: 473kcal

Author: Caroline

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Ingredients

For lemon curd

1 egg
1 egg yolk
1 lemon zest ie from 1 lemon
¼ cup lemon juice approximately 1 lemon (but have more as may need more)
2 tablespoon sugar or a little more, to taste
3 tablespoon unsalted butter cut into small chunks

For rest of mousse

½ cup whipping cream heavy whipping cream/double cream

Instructions

Use a bowl for the curd that will rest in a small pot/saucepan without touching the bottom of the pan, or prepare a double boiler. If using bowl and pot/saucepan, boil water in pot so that the bowl would sit in water but without it spilling water.
Beat together the egg, egg yolk, lemon juice and zest, and sugar in the bowl. until well combined - you don't want it bubbly but you want to break up the pieces of egg. Add the chunks of butter.
Rest the bowl in the pan of hot water or transfer t double boiler. Simmer over a low heat to keep the water hot but not bubbling up. Stir the lemon-butter mixture regularly as the butter melts then constantly as the mixture starts to thicken.
It's ready when the curd is thick enough to coat the back of a spoon and leave a clean line when you run your finger through it, which should be around 5 minutes. Remove the lemon curd from the heat and strain into a bowl, jar or other container. Cover the top of the curd with cling wrap/film while still warm, then chill in the fridge for at least 30 minutes, but ideally a bit longer, until it is completely cool. You can also make the curd a day or two ahead of time.
As the curd cools (or at least 30 minutes before making mousse, if curd made further ahead), also chill your bowl that you will use for the cream and chill the cream, if not already in fridge.
When ready to make mousse, whip the cream in the chilled bowl, starting at low speed and increasing to high as it starts to thicken. Whip to relatively firm peaks, but take care not to over-beat.
Place most of the lemon curd in a medium bowl, reserving a couple spoonfuls to use as part of decoration on top. Add a spoonful or two of the cream into the curd and mix it through, to loosen up the curd.
Add the rest of the cream to the curd mixture and carefully fold it in, scooping round and up from the bottom, trying to minimize the amount of air you loose. Fold until you no longer have any streaks in the mixture then transfer to individual dishes. Smooth off the tops and if storing, cover.
Chill until needed - the cooling can also help it firm up a bit more though you can serve it straight away. When serving, top with the reserved lemon curd and, if you like, some whipped cream (here I used a little extra mousse that didn't quite fit, which also works)

Notes

This makes a relatively tart curd and, in turn, mousse, so if you prefer a sweeter mousse, you might want to add a little more sugar as you make the curd. If you find the curd too tart after you have made it, the alternative is to add a little powdered/icing sugar to the cream as you whip it.

If you substitute ready-made lemon curd, you need just under ¾ cup (180ml) - note it will likely be quite a bit sweeter, and may not have as distinct a flavor, so I do recommend making the curd if at all possible.

Nutrition

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