Cook The Book: Fresh Lemon Mousse Recipe

Name: Cook The Book: Fresh Lemon Mousse Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 extra-large whole eggs; 3 extra-large eggs, separated; 1 cup plus 2 tablespoons sugar; 2 teaspoons grated lemon zest; 1/2 cup freshly squeezed lemon juice (4 lemons); Kosher salt; 1 cup heavy cream; 1/2 cup good bottled lemon curd, at room temperature; Sweetened Whipped Cream (recipe follows); Sliced lemon, for garnish; 1 cup cold heavy cream; 1 tablespoon sugar; 1/2 teaspoon pure vanilla extract

Servings: persons

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream (recipe follows)
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

1
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt.
2
Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10-12 minutes, until the mixture is thick like pudding. (I whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes.
3
Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
4
Place half the egg whites and a pinch of salt in the electric mixer fitted with the whisk attachment. Beat on high speed.
5
Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.
6
Carefully fold whites into the cold lemon mixture with a rubber spatula.
7
Place the cream in the same bowl of the electric mixer fitted whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks.
8
Carefully fold whipped cream into the lemon mixture.
9
Fold in the lemon curd and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
10
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms stiff peaks.
11
Spoon the whipped cream into a pastry bag fitted with a large star tip.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 extra-large whole eggs, 3 extra-large eggs, separated, 1 cup plus 2 tablespoons sugar, 2 teaspoons grated lemon zest, and more.

Yes, Cook The Book: Fresh Lemon Mousse Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!