• Prep Time: 10 mins
  • Cooking Time: 0 mins
  • Serves: 6

Lemon Mousse r8

  • Recipe Submitted by on

 Ingredients List

  • 1/2 Cup Butter (unsalted), softened
  • 1 Cup Sugar
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • 1/3 Cup Fresh Lemon Juice
  • 1 Tablespoon Lemon Zest, plus a little extra
  • 3/4 Cup Whipping Cream
  • 1/2 Teaspoon Vanilla Extract


In stand mixer beat the butter and sugar. With the mixer on low begin adding the eggs and yolks one at a time (make sure you separate the egg yolks in a separate bowl first so you don’t end up with extra whites!). With mixer still on low, pour in lemon juice and zest. It will make the mixture look curdled. (Spread you extra zest on a paper towel to dry and you can then use it to sprinkle on top the whipped cream at the end.)

Pour the curd into a medium saucepan and cook over medium heat whisking occasionally until it no longer looks curdled. Turn the heat up to medium high, clip a candy thermometer to the side of the pan and continue to whisk until the mixture thickens and reaches 170 degrees.

Turn off the heat and let the mixture cool on the stove for a 5 minutes. Pour through a fine mesh sieve to remove clumps into a heatproof bowl and cover with plastic wrap, press wrap down so touching the surface to prevent a hard top layer from forming. Chill the curd for 2 hours or more.

In mixer whip cream and vanilla until stiff peaks form. Gently fold about 2/3 of the whipped cream into the lemon curd. Scoop into serving cups. Top each serving with the remaining whipped cream. Serve or refrigerate for up to 3 days.

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