Photo by Terry Brennan, food styling by Lara Miklasevics
To top off a delicious meal, this lemon mousse makes an ideal summertime dessert since it strikes a magical balance between light and decadent. The only tricky part is making the lemon curd (a silky combination of gently cooked eggs, sugar, and lemon), says cookbook author Molly Stevens, who created this recipe for Real Food. But, once you get the hang of rigging up a double boiler, it’s no work at all. If you’re pressed for time, you can substitute store-bought lemon curd—see the Cook’s Notes for tips.
Lemon Mousse with Fresh Berries
Makes 6 Servings
2 large eggs
½ cup granulated sugar
Pinch salt
2 teaspoons freshly grated lemon zest
1/3 cup fresh lemon juice
1½ cups heavy whipping cream, very cold (see Cook’s Notes)
3 tablespoons powdered sugar, sifted
1-1½ pints fresh berries, such as blueberries, raspberries, or strawberries
Granola or candied nuts, for garnish (optional)
- Rig up a double boiler with a saucepan and metal mixing bowl and put about 1 inch of water in the pan (see Cook’s Notes). Bring the water to a gentle simmer, leaving the bowl on the counter.
- Combine the eggs, sugar, and salt in the metal bowl, and whisk until smooth and pale yellow. Whisk in the lemon zest and juice. Place the bowl over the simmering water and stir gently with a heat-resistant silicone spatula until the mixture thickens and coats the spatula, about 6 minutes. If at any point lumps appear, lift the bowl off the saucepan and stir to smooth out. If necessary, lower the heat before replacing the bowl. Once thick, transfer the curd to a smaller bowl, cover with plastic, and chill for at least 1 hour. The lemon curd can be made up to 2 days ahead and refrigerated.
- To make the mousse: Scrape the curd into a mixing bowl. Place the heavy cream in another mixing bowl (or in a stand mixer). Beat cream with the whisk attachment until starting to thicken. Add the powdered sugar and beat until soft peaks form. Spoon about 1/3 of the whipped cream into the lemon curd, combining with a silicone spatula until smooth. Return the mixture to the whipped cream, and gently fold together until smooth and well combined. Refrigerate until ready to serve. The mousse may be made 8 hours ahead.
- To serve: For a family-style dessert, present the mousse in a pretty bowl accompanied by berries and, if using, granola or candied nuts, and invite guests to serve themselves. Or, prepare individual parfaits by layering the mousse with berries in stemmed wine glasses or dessert bowls and topping with granola or candied nuts, if using.
Cook’s Notes
• You’ll need to make a double boiler to prevent the lemon curd from curdling. Choose a saucepan or wide, straight-sided skillet that will hold a metal mixing bowl so that it sits above (not in) 1 or 2 inches of water in the bottom of the pan. Bring the water to a gentle simmer over medium or medium-low heat, before setting the egg-lemon mixture on top and starting to cook.
• If the lemon curd mixture does get too hot during cooking, lumps will appear. This won’t affect the flavor, but the texture will be grainy. If this happens, strain the mixture through a fine sieve before chilling.
• Be sure to use heavy whipping cream here. Anything lighter won’t hold up.
To make this with store-bought lemon curd, whisk 1 teaspoon of lemon zest into 1 scant cup of jarred curd before combining with the whipped cream.
Nutrition (per serving): Calories: 320, Fat: 23g (Sat: 14g), Cholesterol: 125mg, Sodium: 85mg, Carb: 27g, Fiber: 1g, Sugar: 25g, Protein: 4g
Photo by Terry Brennan, food styling by Lara Miklasevics
Love more lemony ideas? Try this Lemon Blueberry Sheet Cake Recipe: This easy-to-make lemon sheet cake studded with blueberries and topped with a cloud of cream cheese frosting is sure to delight.
Photo by Terry Brennan, food styling by Lara Miklasevics
Strawberries your thing? Check out the Mini Strawberry Cheesecakes Recipe: Bake these easy mini treats for a relaxing weekend endeavor—with a reward.
