I love lemon desserts, especially when the tart acidity is balanced by some creaminess. Lemon Mousse is the perfect combination of sweet, tart, and creamy.
Easy Step-By-Step Instructions for Lemon Mousse
Remove 1 tablespoon zest, and then squeeze ¼ fresh lemon juice (you should be able to get it from 1 medium to large lemon). Set aside.
In a bowl, over a double boiler set to medium heat, whisk together 3 egg yolks with ½ cup granulated sugar. Slowly add ¼ cup fresh lemon juice, while whisking constantly. Set aside for a minute.Continuing to whisk, cook until just about to boil, and then remove from heat.Add 1 tablespoon lemon zest, and … … transfer to another bowl to cool completely.Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar until it forms peaks. Fold in cooled lemon curd. Refrigerate several hours or overnight.To serve, garnish with additional whipped cream and lemon zest, or just eat it plain.
Remove 1 tablespoon zest, and then squeeze ¼ fresh lemon juice (you should be able to get it from 1 medium to large lemon). Set aside.
In a bowl, over a double boiler set to medium heat, whisk together egg yolks and sugar. Slowly add lemon juice, while whisking constantly. Continuing to whisk, cook until just about to boil, and remove from heat. Add lemon zest, and then transfer to another bowl to cool completely. (It will cool more quickly out of the hot pan.)
Whip cream with powdered sugar until it forms peaks. Fold in cooled lemon curd. Refrigerate several hours or overnight.
