Ingredients for Fresh Lemon Mousse
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How to Make Fresh Lemon Mousse
- Zest and juice 3 large lemons. Set aside.
- In a mixing bowl, whisk together 4 large egg yolks and ¾ cup granulated sugar until pale and thickened.
- Gradually whisk in the lemon juice and zest.
- Pour the mixture into a double boiler (or a heatproof bowl set over a pan of simmering water). Cook, whisking constantly, for 10 minutes, or until the mixture thickens enough to coat the back of a spoon.
- Remove from heat and let the mixture cool completely.
- In a separate chilled bowl, beat 4 large egg whites with a pinch of salt until stiff, glossy peaks form.
- Gently fold the egg whites into the cooled lemon mixture until just combined.
- In another chilled bowl, beat 1 ½ cups heavy cream until soft peaks form.
- Gently fold the whipped cream into the lemon mixture.
- Pour the mousse into individual serving dishes or a large bowl. Cover and chill for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- To serve, garnish with lemon zest (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
69g
Fat
26g
Carbs
6g
