Meyer Lemon Mousse – a delicious recipe with sugar, lemon zest, lemon juice, egg yolks, butter, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large heatproof bowl, combine the sugar, lemon zest and lemon juice with the egg yolks.
2
Set the bowl over a saucepan of simmering water and cook over moderately high heat, stirring constantly, until thickened, about 5 minutes.
3
Remove from the heat and whisk in the butter until melted and incorporated.
4
Strain the lemon curd into a bowl and press a sheet of plastic wrap directly onto the surface.
5
Refrigerate the curd until chilled, about 2 hours.
6
In a large bowl, using an electric mixer, whip the cream until firm.
7
Fold two-thirds of the whipped cream into the lemon curd and spoon into bowls.
8
Dollop the remaining whipped cream on top and serve.
813
kcal
Calories
62
g
Fat
45
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup sugar, 1 tablespoon finely grated lemon zest, 1/2 cup fresh lemon juice (from 3 lemons), 7 large egg yolks, and more.
Yes, Meyer Lemon Mousse 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.
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