Fresh Lemon Mousse

Total Time:
1 hr 27 min
15 min
1 hr
12 min

6 servings

  • 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
  • Sweetened Whipped Cream:
  • 1 cup cold heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon pure vanilla extract

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. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.

Place half the *egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. 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.

Sweetened Whipped Cream:

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 still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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4.7 100
Very good flavour! I only had large eggs so it never really set as a mousse. Next time I will seperate all the eggs to start with a thicker custard/curd and fluffier merangue. I think the bottled was not required. item not reviewed by moderator and published
Used alton browns recipe for lemon curd and just added the beaten egg whites and whipped heavy cream only I forgot to strain the curd so i can taste the lemon zest but it's still soooo goooooood! item not reviewed by moderator and published
Flavor was good, but mine did not come out nice and fluffy like a mousse. item not reviewed by moderator and published
Worked like a charm. I only chilled the lemon mix for a couple hours too so I don't think overnight is necessary. (I set it in ice water so I could get it into the fridge faster.) I was concerned when I noticed lumps of egg white and whipped cream after I added those to the lemon mixture, but when I served it three hours later everything had smoothened into one nice mousse. Also I couldn't find lemon curd either and, after reading the reviews, went ahead without it. I couldn't agree more, you don't need it. The fresh made lemon curd in step one is delicious, I don't see why you would need to add another… especially considering the price of high quality lemon curd. (Maybe it's a safety net for those who have problems with consistency? I could see how adding a more solid cream would help it not be runny.) In addition to the lemon slices I topped it with raspberry for color. Because it's very rich, I served it with savory shortbread cookies (rosemary and sea salt worked great). item not reviewed by moderator and published
Easy to make and seriously delicious! item not reviewed by moderator and published
So good and so easy! My 12 yr old made it for a "Celebrate France" Girl Scout event and everyone loved it. She made no modifications to the recipe and didn't extend any cook times. The only hitch was that the grocery store we went to didn't carry the lemon curd we usually buy so we bought and used Lucky Leaf canned Lemon Creme Pie Filling instead. If you strain the mousse then you'll strain out all the lemon zest and that's one of the things that everyone loves about this. item not reviewed by moderator and published
really loved the taste, but unlike everyone else i had a few problems..... 1 it took 20 minutes for curd to start thickening! 2 ended up with the mousse having some lumps in it, not completely smooth like how it should be. as i was folding the whites/creams in it seemed to start to liquify a bit and was afraid i would deflate it too much. well, popped them in the frig and this morning they had moussified! had one for breakfast! yummy! any suggestions appreciated..... would like to try again. item not reviewed by moderator and published
loved it! i've made it twice, first time with the lemon curd, and it was harder to incorporate it. i decided to leave it out the second time, and honestly i couldn't tell the difference. i made little individual ramikins of it, topped with whipped cream, crushed shortbread cookies, and raspberries. omg, soooo good! item not reviewed by moderator and published
I suggest trying this frozen. Absolutely fabulous! item not reviewed by moderator and published
Oh, boy - what a wonderful lemony mousse. I agree with Ina's friend (from a previous post - what's with all you cooks agonizing over the lemon curd? Well, my opinion is - if Ina uses it, she has a reason. Ergo, I used it. I did incorporate the lemon curd (with the mixer with some of the whipped cream to smooth it out and had no trouble incorporating it into the mousse. The jar of lemon curd I had was rather stiff and would understandably be difficult to incorporate it without lightening it up. It was perfect. Far be it for me to change the Contessa's tried and true recipes. And, if you don't like lemon - why the heck are you making a lemon mousse????? DUH? item not reviewed by moderator and published
Can someone tell me of the mousse consistency? I made it and it was somewhat runny! what was the error? When I made the pudding it set up well in the fridge but I didnt chill it overnight when completed. Tasted great, I am going to freeze the rest and see what that does. item not reviewed by moderator and published
try running the curd or the entire mousse through a fine strainer or chinois. this should take care of any lumps and undesirable egg bits. item not reviewed by moderator and published
Fabulous idea! item not reviewed by moderator and published
Since I have a lemon tree in my back yard, I make my own Lemon Curd, then you can make it as sour as you like or don't like! item not reviewed by moderator and published

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