Lemon Mousse Recipe

Patrick Mooney
lemons

Although lemon curd is delicious and versatile, a lemon mousse can be light and delightful.

A Mighty Mousse

As we covered already, a lemon curd is pretty easy to make. Once you have the lemon curd, there's many ways to go from there. There are several ways to make mousse, but the easiest and fastest way is to take:

  • 1 3/4 cups heavy cream
  • 1 tablespoon confectioners sugar

Whip both together until it is at stiff peaks.

The confectioners sugar does two things here. First, it sweetens the whipped cream (officially called Chantilly cream once you add the sugar). Second, the cornstarch in the confectioners sugar helps stabilize the cream.

Take 1/3 cup of the whipped cream and reserve it.

Next, you will need 2 cups of curd for this recipe. Take 1 cup curd and fold it into 1 cup whipped cream. Do this as gently as possible so as to not deflate the cream. Now you have a lemon mousse.

Make It Berry Happy

Lemon mousse loves raspberry. It's a classic pairing that is as striking visually as it is flavorfully.

At this point, you should have about 2 cups lemon mousse and a few cups of lemon curd. Take 3/4 cup of frozen raspberries (defrosted) and 4 tablespoons sugar. Puree them in your blender. Strain the seeds out and now you have a simple raspberry puree.

If you have some martini glasses hanging around, they will work great for this dessert but any set of small bowls will work (but glass would be best). Start with a layer of lemon mouse and then a layer of lemon curd. Continue to repeat layers until the top of the glass is reached. Top with a small amount of chantilly cream and then a dollop of the raspberry puree.

You can play with this combination a bit. Have fun with the layers or possibly hide the raspberry puree inside the layers of lemon mousse and lemon curd.

Lemon Mousse Recipe