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Refreshing Lemon Mousse with Whipped Egg Whites and Cream Recipe

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4.3 from 10 reviews

This Lemon Mousse is a light and refreshing dessert bursting with vibrant lemon flavor. Made with whipped egg whites and heavy cream, it achieves a fluffy, airy texture that complements the tangy lemon curd base. Perfect for a bright, citrusy treat on warm days or a delightful finish to any meal.

  • Total Time: 2 hours 5 minutes
  • Yield: 6 servings

Ingredients

Lemon Curd

  • 3 whole large eggs
  • 3 large egg yolks
  • 1¼ cups (260g) granulated sugar
  • 1 tablespoon lemon zest
  • ½ cup (120ml) fresh lemon juice
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup heavy whipping cream

Whipped Components

  • 3 large egg whites
  • 1¼ cups (300ml) heavy whipping cream (remaining from total 2 cups)

Instructions

  1. Prepare Lemon Curd: In a large saucepan, whisk together 3 whole eggs, 3 egg yolks, sugar, lemon zest, lemon juice, and salt until smooth. In a separate small saucepan, bring ¾ cup heavy cream to a simmer. Remove from heat and slowly pour it in a thin stream into the egg mixture while whisking constantly to temper the eggs. Then place the combined mixture over medium-low heat and cook, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and stir in vanilla extract. For a smooth texture, strain the lemon curd through a fine mesh sieve if any lumps appear. Chill completely in the refrigerator.
  2. Whip Egg Whites: In a clean mixing bowl, beat the 3 egg whites using a whisk attachment on high speed until stiff peaks form. Set aside carefully to maintain their volume.
  3. Whip Cream: In another mixing bowl, whip the remaining 1¼ cups of heavy cream with the whisk attachment on high until stiff peaks form. This creates the airy cream component for the mousse.
  4. Combine Components: Gently fold the whipped egg whites into the chilled lemon curd until just incorporated, being careful not to deflate the mixture. Then fold in the whipped cream gently until combined, preserving the fluffy texture.
  5. Chill and Serve: Spoon the mousse evenly into serving dishes or glasses. Chill in the refrigerator for at least 30 minutes to allow the mousse to set and flavors to meld before serving. Garnish as desired, such as with fresh berries or lemon slices.

Notes

  • Use fresh lemon juice and zest for the brightest flavor.
  • Ensure egg whites and cream are whipped to stiff peaks for the best mousse texture.
  • Be gentle when folding to keep the mousse airy and light.
  • The lemon curd base must be fully chilled before folding in whipped components to prevent melting.
  • Serve chilled and consume within 2 days for freshness.
  • If concerned about raw egg whites, pasteurized egg whites can be used instead.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/refreshing-lemon-mousse-with-whipped-egg-whites-and-cream-recipe/