Ingredients for Lemon Mousse
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter
- ½ cup fresh lemon juice
- zest of 1 lemon
- 1 cup heavy cream
- fresh mint sprigs, for garnish
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How to Make Lemon Mousse
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 4 large eggs and ¾ cup granulated sugar with an electric mixer until pale and thick, about 5 minutes.
- With the mixer running on low speed, gradually beat in ½ cup (1 stick) unsalted butter, in a thin stream.
- Remove from heat and stir in ½ cup fresh lemon juice and the zest of 1 lemon.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
- Pour the mixture into a medium bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours or until completely chilled.
- In a separate bowl, beat 1 cup heavy cream with an electric mixer until soft peaks form.
- Gently fold the whipped cream into the chilled lemon mixture until just combined.
- Serve immediately in stemmed glasses, garnished with fresh mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
138g
Fat
146g
Carbs
13g
