Fresh Lemon Mousse

Total Time:
1 hr 27 min
Prep:
15 min
Inactive:
1 hr
Cook:
12 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe

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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4.7 106
Hello Ina, <div><br /></div><div>I would like to do this recipe but here where I live (south of Mexico) I have never seen the lemon curd, is there any way that I can replace that or any recipe.? thank you for your help.</div> item not reviewed by moderator and published
Absolutely delicious! I made this last night with fresh Goleta lemons and it is one of the most delicious desserts I've ever eaten! It is so fresh, light, tart and a little bit sweet! Make sure you chill your whipping cream as Ina directs. Next time I might make it really fancy by serving it in a hollowed out lemon half with chocolate lemon leaves (wash &amp; dry lemon leaves and paint the back with melted semisweet chocolate) as garnish. This is lighter and much more delicious than lemon pie. item not reviewed by moderator and published
Lemon heaven item not reviewed by moderator and published
I made this this past weekend for our Passover/Easter get together.  I have a recipe for some lemon squares, which I topped with this mousse.  Everyone just devoured it.  It is probably one of the very best springtime desserts I have ever made, and I love that it is so easy.  It takes a little time, but it surely is not hard to do, and the lemon taste is just exquisite.  If you don't like lemon, this one is not for you.  Best advice is to use really top quality lemon curd or make your own, which is not a hard thing to do. Several people said they left out the lemon curd.  I would not do that.  I just about always follow Ina's recipes to the letter, as the little subtleties she adds always makes the dish absolutely perfect. It is so refreshing that I think you could serve a small amount between courses as a palate cleanser. If you do serve it as a dessert, I think a shortbread cookie, or again, a lemon square is in order to go with it for balance.  This is just a breath of fresh air springtime dessert! item not reviewed by moderator and published
Husband and I saw this and we had to try it. Absolutely fool proof. We opted for individual ramekins, topped with whipped cream and lemon zest rather than the slices. Beautiful and awe-inspiring. Oh, yes, it is also delicious! MIL thinks I rock. Thank you Ina!<br /> item not reviewed by moderator and published
The base was thick like pudding and tasted soooo lemony!  2 Hours to chill and then the meringue and whipped cream were added.  I bought a 10 oz jar of Dickinsen's Lemon Curd which was no where near as creamy as Ina's so I microwaved it for a few seconds to soften it up and make it more foldable.  Finally, I topped it with some whipped cream sweetened with Agave nectar and it was the hit of our dinner party!! I would like to try substituting the 1 Cup of sugar in the base with Agave on my next round.  I will post back up when I do!  item not reviewed by moderator and published
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
This is absolutely delicious!! item not reviewed by moderator and published
I am 88 years old. and the family comes for dinner at my house each week,the menu is always a surprise. I just made the fresh lemon mousse for tomorrows dinner. Fabulous. it's already in my favorite recipe file. item not reviewed by moderator and published
I loved this so much. Am making it again today. I do not like to use raw eggs, so I simply used some of the sugar to make a fluffy white frosting with the whites then added to the mousse. Same creamy, fluffy, delicious consistency. Thank you for another wonderful recipe!! Yummmm!!! item not reviewed by moderator and published
This is one of my "go to" desserts. It is wonderful, very light with a geat lemon taste. I serve it in individal dishes rather than a big bowl. For larger groups or as part of a dessert bar, I use small ramekins, Chinese soup spoons and cordial glasses, I get 14 servings or so -- just the right amount. Last time I served this mousse with a "top your own mousse" set-up that had chopped pistachios, fresh raspberries, whipped cream, crushed ginger snaps and crushed chocolate wafres (Famous. It was a big hit. item not reviewed by moderator and published
I followed the recipe exactly and it came out perfect. It's light and tangy with just a touch of sweetness. I wonder if it could be frozen?! item not reviewed by moderator and published
Great tasty treat- I didn't add the curd because I didn't have any- and the base is essentially a curd with a couple egg whites in it so I'm not sure what a jar bought curd would add when you already spent the time making a curd from scratch. The zest and juice are all the flavor you need- I actually added a little extra whipped cream to tone it down just a tad because I was using this as a topping on a layered key lime pie-cheesecake. Also I don't think you need the extra sugar in the egg whites. I made mine with limes and it was great- glad I had some left over so I could eat it right away and not have to wait for the final dessert at the dinner party! item not reviewed by moderator and published
The hostess at bunco served this last night for dessert. It was a HUGE hit! Very lemony and sweet at the same time. Even saw one of the ladies licking her bowl afterwards. Will be making this myself over the 4th of July. Yummy! item not reviewed by moderator and published
I do like the recipe, but adding the lemon curd at the end really took away from the smooth texture and overall "fresh" quality of the dessert. I'll make it again, but I too will be leaving out the curd. item not reviewed by moderator and published
I love this recipe, but next time I am going to leave out the Lemon Curd. I like when a lemon dessert is sweet and tangy. The Lemon Curd takes the tang away. It's very easy to make as well. item not reviewed by moderator and published
Ina - I love your receipes and this one was no exception. It turned out beautifully and I shall be making it for a special luncheon party this weekend. Many thanks item not reviewed by moderator and published
Took this to lobster night at a friend's home and served it with raspberry sauce. Everyone loved it. [For seconds, the recent college grad topped a brownie with it! (Of course] I took the advice of several other reviewers and added the lemon curd (I only used 1/3 C to the cooled lemon mixture. Since I use large eggs, I meringued all three egg whites, also adding 1/4 t. of cream of tartar.I did not sweeten any of the whipped cream. It even made enough to have a small ramekin, at home, for my lemon-loving husband. This was a great hit &amp; I will certainly make it again. (It would be a snap to turn this recipe into key lime mousse. item not reviewed by moderator and published
Not a huge lemon fan...so I'm giving this a 4 stars. Also a bit too sweet...I think next time I'll skip the sugar. But I LOVE Ina! : item not reviewed by moderator and published
MMMM good :D item not reviewed by moderator and published
This is absolutely wonderful--thank you Ina. I made white chocolate desert cups and filled with the lemon mousse for a tasting party, they were a huge hit. I whipped the lemon curd with the residual cream left in the bowl--it folded in perfect. item not reviewed by moderator and published
Made this with a couple minor changes. I used Meringue Powder (2Tbsp powder + 1/4 cup water + 1Tbsp sugar in place of the raw egg whites so I could serve it to my kids and pregnant friend. I also added a stick of butter to the lemon curd after taking it off the stove as I've done in the past. And I omitted the (expensive jarred lemon curd altogether because it was fabulous without it! Awesome awesome awesome!!! Plan to use it as a filling for a lemon cake next month! item not reviewed by moderator and published
Phenomenal! And easy, too. Just follow the directions and you and your guests will almost purr. I was a bit hesitant about the pastry bag but found it to be easy as well. Thanks for a yummy, lemony treat! item not reviewed by moderator and published
After reading the reviews, I decided to mix the lemon curd in with the whipped cream and am glad that I did. I realized after opening the jar that the curd was too thick to be incorporated by itself. I added 1/4 teaspoon cream of tartar to the egg whites to help them hold up, but otherwise followed the recipe. I took this to work for a birthday celebration and everyone loved it. It's light, creamy, smooth, and not too tart. item not reviewed by moderator and published
DELICIOUS!!! Couldn't get enough of it. Light and fluffy with just the right amount of lemon flavor. Will make again....and again...and again!! item not reviewed by moderator and published
I'm giving this 5 stars, because I TRUST Ina. I haven't even made it yet, but I'm sure it's going to be everything she promises! Hey, if a 12-year-old can make it, how complicated can it be??? Ina ROCKS! Today, we're having a 30th birthday cocktail party for a friend. It's an Ina themed party, with everyone bringing their favorite Ina recipe (or a recipe in the style of Ina to add to the table of goodies. My friend, Daniel, lives in San Fransisco; when he visits, we usually do something in the kitchen. At some point, he'll say, "Oh, Despina, you're my Ina Garten". Is that not a huge compliment? : item not reviewed by moderator and published
OMG..my daughter (12 years old made this for a party and everyone loved it. Im having it instead of birthday cake. item not reviewed by moderator and published
My family gave it a 10/10! item not reviewed by moderator and published
I used all the eggs whites and mixed half of them in with the lemon curd to lighten it up. It came out amazing! : item not reviewed by moderator and published
I made this last night and served it today, I liked the mousse but my husband not so much because he is not a lemon fan. item not reviewed by moderator and published
This is very good, and I love lemon desserts... especially in the summer. One thing that bothers me, though, about some Ina Garten's recipes is that she calls for extra large eggs. I always have large eggs on hand. I should have added an extra yolk, because my custard did not thicken. My fault. Be sure to buy extra large eggs if you're going to try this. Also, in spite of the defense from one of her friends in an earlier review, most of the reviewers are right. The lemon curd (mine was from a room temperature new jar does not integrate readily into the mousse. It just doesn't. So I would have liked a tip about that in the recipe. item not reviewed by moderator and published
This was INSANELY delicious!! After reading the reviews, I saved a little of the whipped cream and blended the lemon curd with it. It was much easier to fold into the mousse after that. By the time it was chilled for a while, the rest of the curd had dissolved into the mousse. I'm so glad I brought this to someone's house or I would have eaten most of it by myself! item not reviewed by moderator and published
OMG!!! We are huge lemon lovers and this is a fabulous dessert. As others mentioned, the lemon curd is difficult to fold in at the last, so I stirred some of the mousse into the curd to thin it a little and it folded in easily. Next time I will add the lemon curd prior to folding in the egg whites and whipped cream. This recipe is a definately a keeper. item not reviewed by moderator and published
OMG this tastes sooooooooooooooooo gooooooddddddddddddd item not reviewed by moderator and published
This mousse is SO delicious. It's rich, light, and refreshing all at the same time. item not reviewed by moderator and published
WOW! What a dessert! There is no way this could taste better. I actually didn't read the recipe correctly and didn't buy enough lemons (only 2) and it still tasted amazing! I am not a cook, but I was able to make this one easily. Thank you so much Ina for sharing an easy, fantastic dessert! item not reviewed by moderator and published
I have spent the last 1/2 hour reading the reviews and laughing my head off at some of them!! More curd, less curd, heat the curd, beat the curd...put it in, leave it out...OMG my head is spinning!!! Now on a more serious note....This is one of the most incredibly lemony tasting dessert that just melts in your mouth!! It is so refreshing!! I can't imagine people picking this apart like they have because I'm sure INA reads the reviews!!! And since she's a friend of mine, I had to finally say SOMETHING!! Take the curd out of the jar, whip it if you feel it needs to, and you certainly can add it in prior to folding in the 1/2 OF THE EGG WHITES beaten STIFF...and then the whipped cream...and for those of us who LOVE LEMON flavored anything, its PERFECT!! If you don't like Lemon flavored desserts then don't bother making it and then complain on here about it. Thank you, Ina, my dear friend, for sharing this incredible recipe with the Food Network viewers. item not reviewed by moderator and published
This is waaaaaaaaaay too lemony. It is like a slap in the face of lemon...ok given that I am not crazy over lemons, I was hoping for a nice, light lemon taste, not overpowering. Adding lemon curd in addition to the lemon juice is just way too much lemon flavor. item not reviewed by moderator and published
YUMMMMMMY! If you like lemon you will love this, very light and refreshing. I agree, add the lemon curd early, warm and whip lemon curd before adding. I served with blueberries and a dollop of the whipped cream in a martini glass. Very Impressive! item not reviewed by moderator and published
Divine! Tasted light and refreshing, and dare I say: Fancy! I served with fresh blueberries. Next time I will fold in the curd earlier, as recommended by another reviewer. item not reviewed by moderator and published
OMG!!! Absolutely superb. So light, creamy and elegant. Everyone raved about it and it was gone within minutes! Ina, you are the best! item not reviewed by moderator and published
I always wanted to "learn how to cook" delicious and simple recipes. Ina has inspired me to try new things that have a wow factor. This recipe does not disappoint. I made it exactly as she did- decorations and all, and I actually had to convince my dinner guests that I did in fact make this myself. Will definitely make this again.....thanks Ina! item not reviewed by moderator and published
Incredible!! One suggestion...add in the lemon curd before folding in the eggwhites or cream...the curd is too thick and heavy and breaks down the other whipped items. I love chocolate but this will make me a lemon dessert lover! item not reviewed by moderator and published
Fabulous!!! This was elegant and flavorful. I made it with Alton Brown's recipe for lemon curd and it turned out great, but I love anything with lemon in it. item not reviewed by moderator and published
MMM really yummy! Not too hard to make and it was delicious. I did everything as the recipe said and it was perfect. item not reviewed by moderator and published
OK, this is what I did and it turned out perfectly. I put the eggs and yolks into a pan and zested 4 lemons over it. I then squeezed in the 4 lemons (seeds and all!) I added the sugar and cooked the mixture in the pan directly over the stove on the setting between med. low and medium. It took about 12 min. After, I strained it into a bowl, covered it and put it in the freezer. While it was in the freezer I whipped the egg whites and the cream. By the time I was done it was completely cool. Then I folded in the whites and cream. I skipped the lemon curd due to previous posts. Ta-Da!! It's perfect and it only took me about 40 min including decorating it. item not reviewed by moderator and published
there isnt any real need to add additional lemon curd out of a jar. Its just overkill. rely on the fact that youre adding fresh lemons. adjust the sugar content once the curd has thicken. you dont really need to switch to a wish while its thinkening.- just another thing to clean. strain all of the curd through a seive to get rid of pulp, or pits- then it will be smooth. this is the base for a great lemon curd tart. Make a once baked crust- such as a butter crust baked until its golden brown, cool it for 10 mim, then add the curd stick it back in the oven for about 25 minutes until the curd sort of puffs up and appears to be bubbling slightly- but not browned and you have a lemon curd tart breathtaking! the curd is great with a piece of toast, croissant, throw berries on it, serve with come butter cookies etc item not reviewed by moderator and published
I served the mousse in individual parfait glasses with a small amount of the whipped cream piped in a swirl from a piping bag. To add some color, I placed three raspberries in each glass at the side of the cream, and served it with a couple of thin almond cookies on each saucer. A delicious and sophisticated end to any meal! Jenny Naples FL item not reviewed by moderator and published
So this is my first time making this... for the love of my life, (my hubby). He LOVES mousse and he LOVES lemon so when you put your hands together you get double the love :) It's fresh, it's delicious, and oh so sweet... but not too sweet. Only thing, I wish i would've read more reviews before i made it, the microwaving of the curd sounds like a great idea to prevent the lumps, unfortunately I got em'. So if anyone is planning to WOW family and friends anytime soon you can NEEEEEVVVVEEERRRR go wrong with an Ina recipe. item not reviewed by moderator and published
Made this only once so far but will make it again - however after readin the numerous reviews on it I was cautious on the 'thickening of the sauce.' Therefore I added about a scant 1/4 teaspoon of cornstarch to the mixture - it did thicken perfectly - however it is true - this will take more like 25 minutes to happen. Be prepared. Other than that - great taste, not too lemony at all. And I used all three egg whites - added a nice light texture. Jim Buffalo NY item not reviewed by moderator and published
Okay, I'm having a little get together over the weekend and I decided to use the lemon mousse in a triffle. I am going to layer pound cake, a mixture of blackberries, strawberries, raspberries, blueberries and the mousse. I think will be a lot more sophisticated than shortcake w/ whipped cream on top. I'll let you know if we keep the 5 star rating. item not reviewed by moderator and published
This was a soooooooo good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! But next time (which there definetly will be ) I will take some of the mixer thats already made and take the lemon curd and beat it so then you dont get little lumps of lemon curds. Otherwise it was really good and you should really try this!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
This is one of my favorite recipes on the Foodnetwork, for a few reasons. It tastes incredible. It's lemony, tart, sweet, but very creamy and light at the same time. A great end to an elegant or casual meal - a nice change from chocolate and cake and whatnot. It will make you look like a rockstar! One tip - follow the recipe EXACTLY. I've made this about 20 times now, and I've played a bit with it only to find that it's perfect the way it is...you should use only half the egg whites (as stated) or it will liquefy quickly after incorporated. The lemon curd is a must (I always use purchased curd, I heat it for 10 sec. in the microwave, and then mix in a little of the mousse/cream mixture before incorporating completely). THe curd gives it a rounder flavor. Also, make sure to cook it long enough. The thicker the "pudding" the better. Really, truly, a sophisticated and delicious dessert. item not reviewed by moderator and published
I read all the posts and I think others had the same problem I did. It thickened just fine over the double boiler, but after I beat the egg whites (it said beat half the egg whites - never said what to do with the rest so I added them too) and then added the lemon mixture and beat again, I never got the stiff peaks the 2nd time. So I just folded in the cream and the curd and am hoping for the best. :) item not reviewed by moderator and published
What a great way to end our Easter Brunch!! Absolutely fantastic! Everyone loved this dessert. I have never made a mousse before but have been eyeing this one for a while and finally the opportunity to make it came : ) It truly was very simple and tasted incredible. The family was very impressed. Definitely had more than 6 servings. A little mousse tends to go a long ways! Will make again-Thanks Ina!! item not reviewed by moderator and published
I just made this lemon mousse for the first time. It is a delicious dessert, especially if you are looking for an alternative to chocolate but tired of fruit salad. Be advised that it takes a lot of planning, measuring, and dish dirtying, it is a dessert that must be planned in advance as opposed to last minute. item not reviewed by moderator and published
I know I am no expert when I use Ina's recipe. But here is what I did when I made this one and it was an absolute hit with all my guests and my husband (who hates anything sour). I totally omitted the lemon curd as the mousse even without it was tart and sweet enough. I paid more attention to fluffing up the egg whites and I had no problem with the consistency (Thanks to Ina's tip for adding a pinch of salt...it helps). What also helped was chilling the egg whites before beating. Lastly, I served the mousse with crushed graham crackers just to distract the sourness off the mousse. I am making it again this week for another set of guests and this one is a permanent feature in my recipe book. Thanks Ina! Anu item not reviewed by moderator and published
too tangy. too strong, maybe i did something wrong but I think I followed along adequately. I won't make this again soon. item not reviewed by moderator and published
I made this tonight for dessert. It is very tasty. I was short 1 egg and the recipe came out just fine with only 2 egg whites to be beaten to incorporate and also 1 egg yolk short in the heated mixture! Plus saved some calories. I just added a touch less of sugar when mixing into the yolk mixture. I must say to check the texture of your lemon curd if it is store bought. Mine was room temperature but was still a little too firm to mix well into the mousse. It was an easy fix, I heated the curd for less than 10 seconds in the microwave to assure it was creamy smooth in texture and made sure it was cool before adding it into the mousse. Then it folded in with no problems. Very yummy and very rich tasting even though it is light in texture. I think with the leftovers I might spoon into some tiny tart crusts. Must be a lemon lover for this recipe though...(which I am)! item not reviewed by moderator and published
I've never made a homemade mousse before. First - THANKS to all the commenters. I read what you said about incorporating the curd, so I stirred it in the jar a bit, then put it on the inside edge of the bowl and whisked it in gradually to a small amt of the mousse, then folded... Worked like a charm. I think that I'll try adding a bit of Limoncello to the whipped cream next time (for the topping). I had no problem with the consistency, but I made sure to cook it to a pretty thick stage during that part. I served it in individual stemmed dessert glasses with fancy Pepperidge Farm cookies; I came out looking like a rock star! Thanks, Ina; and thanks to the rest of you who make me a better cook! item not reviewed by moderator and published
I'm a new cook and have just started trying out Ina's recipes. Tried this Lemon Mousse for our monthly dinner, with a lot of apprehension. It tasted so great and got many wow's...but I felt it was a little runny. I left it in the refrigerator for about 36hrs. Where did I go wrong? Can someone help me? Would love to make this again. item not reviewed by moderator and published
I started my dinner with Lemon Drops and ended with Lemon Mousse... Ina....this was great. I would make this again and again. item not reviewed by moderator and published
This tasted and had the consistency like lemon pudding but with 10 times the effort. I think folding in the lemon curd made it collapse. I've made chocolate mousse several times and have never had it turn out like this. The lemon zest also gave this a grainy texture. I usually LOVE all of Ina's recipes but for me, I won't try this one again. item not reviewed by moderator and published
I really liked this lemon mousse. It was nice and lemony, the Pefect summer dessert. I really like the texture too. A must make mousse!! item not reviewed by moderator and published
This dessert has a perfect consistency. It is very lemony and VERY sweet. If I make it again, I will probably add less lemon curd at the end. The lemon curd was easy to incorporated and gave the mousse a good consistency, but I liked the mousse a little better when it was a little less intensely sweet. item not reviewed by moderator and published
I tried this recipie for dessert on our 4th of July barbeque and served it with my grandmother's lemon cake and blueberry coulis. It was delicious and a big hit with the guests. It is now part of my "easy but impressive" collection. Thanks! item not reviewed by moderator and published
I was nervous about attempting a mousse, but once again Ina has made a recipe that's completely doable for the average person, no matter your skill level. It was simple as long you follow the recipe step-by-step. The outcome is the PERFECT summer dessert- a fresh, flavor-packed but light finish to any type of meal. I also omitted the lemon curd and you would've never known. Everyone raved about it! item not reviewed by moderator and published
This was delicious. I left out the lemon curd and didn't miss it. I don't like whipped cream and loved it in this recipe! item not reviewed by moderator and published
When i tried this, it was hard. I didn't look up this recipe and i was at the T.V taking notes. ( rewinding, fast forwording, pausing ) when i tried it i didnt do it right and the mouse melted on me! but it had a great taste! item not reviewed by moderator and published
I made this last night and it was wonderful. I split the recipe in half, since it was only for the two of us. My husband, who doesn't like strong lemon taste, really enjoyed this recipe. I added some fresh raspberries on top with the whipped cream which gave it some great extra flavor. Great recipe Ina, it is a true winner. item not reviewed by moderator and published
Per usual, Ina's recipe is easy and absolutely wonderful. I have made this recipe several times, once I didn't have the lemon curd and just omitted it and the taste was fresh and perfect. With or without the curd this recipe is just what is needed to top off a wonderful dining experience. item not reviewed by moderator and published
To Sarah in Seattle, CA and Stuart in Seattle, WA: You both show your own lack of judgment. Two wrongs don't make a right. But I digress. I made the recipe as given but didn't have the lemon curd. It was great without it but I believe lacked that extra lemony tang I was looking for. Interestingly, it was tangier the next day. I still gave it an excellent rating. I will make this again but either make the curd myself or buy it. It would be worth the extra time and effort. item not reviewed by moderator and published
i made this dessert exactly as directed, but i put it in small dessert dishes (it made 9 desserts) with a dollop of whipped cream and a small lemon wedge on top. it was to die for! light as a cloud, perfect! just make sure the lemon curd--i used purchased--is room temperature. i put it in the microwave for 10 seconds, then made sure it was cool before folding it into the lemon mixture. best stuff i ever ate! now i have to try ina's chocolate mousse because i'm betting it is superb also. item not reviewed by moderator and published
I made this for Easter only I doubled the recipe and put it in a springform pan with a vanilla wafer crust and froze it. I served it frozed and it was so refreshing! Everyone loved it. I am going to try it with lime next and leave out the curd. item not reviewed by moderator and published
This was so great and light. I used my own lemon curd &amp; I had no problem with it thickening. Bravo Ina &amp; thank you for sharing. I Everyone in my family loved it ! item not reviewed by moderator and published
Great tasting summer dessert. If anyone is looking for a faster cooking, less "qaulity" version of lemon mousse, you may opt to cook with a box of lemon "flavored" Jello. We LOVE and tape ALL of Ina's episodes. All her Hampton freinds are well educated, well traveled, and an asset to any community. T.J. is sexy, sweet, bright, etc. My heart races when I see him on the show, not to mention goose bumps :-) We also LOVE the flower man Mike. He has such a colorful personallity. We hope we get to the Hamptons someday to see his store, and buy some of his flowers and perhaps get his autograph. My husband and I also LOVE watching Jeffery, we still can't get the burning bag of charcoal out of our mind! GO HAMPTONS ONLY TO BE THERE! item not reviewed by moderator and published
I made this yesterday. I agree with all those who had problems with it thickening. After 20 minutes, I switched to my double boiler and finished it up quickly. My only complaint would be that mine came out fairly soft in texture. Today, after being in refrigerator overnight, it is a little better. I am thinking of using 1 or 2 teaspoons of gelatin next time. I used bought Curd and didn't have any problem with that, but think I will try Ina's recipe next time. Actually, I tasted it before adding the Curd and thought it was good, but the Curd does give a stronger lemon flavor. I think it is good either way. Great recipe. item not reviewed by moderator and published
This is very good but the lemon curd is a little difficult to incorporate. I think it would be fine without this ingredient. To answer some of the questions on raw eggs, it is the egg whites that are added at the end that are raw (the comment in the recipe didn't quite address this recipe). Pasteurized raw eggs, as others have indicated, are safe and pasteurized egg whites are available. Organic Valley makes them and other companies as well no doubt. item not reviewed by moderator and published
Some people here seem to think that all of the eggs are raw, but the three whole eggs and three yolks are cooked. It's just three whites that are raw. Salmonella from raw eggs is actually almost nonexistent, but if you're afraid of it, use pasteurized egg whites. Here is an article that also discusses using raw egg whites: http://www.ochef.com/728.htm. item not reviewed by moderator and published
I have made this dessert twice. My friends and family couldn't say enough wonderful things, especially the non sweet lovers! The flavors are fresh and clean, the texture was extremely light and airy, as it should be. It was easy to make. I had only one problem, it took 35 minutes the first time and 23 minutes the second time to thicken. Instead of 'simmer' try 'high simmer', but not 'boil'. Both times I used a jarred lemon curd and it didn't blend as easily had I made the curd from scratch, but it did save a lot of time. Kudos to you Ina! I will make this recipe again. item not reviewed by moderator and published
This dessert is delicious! I had no problems. As another reviewer suggested, I made Ina's lemon curd recipe and used it in the mousse instead of buying a jar. My guests loved it. I will also try this recipe with other types of juice! item not reviewed by moderator and published
We love lemon desserts and this was wonderful. I forgot to add the lemon curd and it was not missed. item not reviewed by moderator and published
I made this exactly according to Ina's recipe. The custard base took about 17 minutes, but it definitely got to the thick consistency Ina refers to in the recipe. For the lemon curd, I used the recipe from Barefoot Contessa Parties; it turned out terrific and was very easy to do. If you can, pipe on the whipped cream with the star tip like Ina does. My dessert was so pretty. I served the mousse with a lemon ginger crisp coookie on the side for a little texture. I impressed myself with this dessert! Thanks again, Ina. Your recipes are always a sure thing! item not reviewed by moderator and published
I made this today to serve tomorrow. What is the consistency of this dish supposed to be? Mine is soft, thick and creamy, but not "set." I thought it would be set and hold its shape. Now I'm not sure if I should serve it as is, put it over berries, or toss it and make something else. Consistency aside, it tastes divine and was not hard to make. item not reviewed by moderator and published
I loved this! Definitely a recipe to keep. I made this in a double boiler, starting out with a simmer to warm the mixture, then turned it to low heat. It became thick in 15 minutes. The only thing I didn't care for was the lemon curd. It didn't mix well fo rme, so next time I'll incorporate it differently or use less. Otherwise, this is an easy to make, delicious mouse. item not reviewed by moderator and published
I made this recipe today and it is really good. I, like the others, did have trouble getting the mixture to thicken. After 30 minutes, I poured it directly into a saucepan and stirred on a higher heat. It did thicken that way. I think next time I will try the water at a higher heat than simmer. item not reviewed by moderator and published
I made this recipe for a dinner party the other night. Wow!! It was the hit of the night. It did take much longer then the 10-12 minutes for the mixture to thicken but I stuck with it and eventually it did reach the desired thickness. I will make this again, and again and again!! item not reviewed by moderator and published
Everyone raved about this at our dinner party last night! I also had a problem making the egg/lemon mixture thicken. After 20 minutes, I let it cool and added gelatin, then let it semi-set in the fridge till it thickened, and then proceeded to follow the rest of the directions. It looked and tasted wonderful. I didn't worry about the raw eggs, as the yolks were at a pretty high heat during the simmering process. item not reviewed by moderator and published
I've made this twice since the show aired and it's been such a big hit. The first time we served this as mouse, the second as a lemon berry parfait with lady fingers. It is so delicious, the guests were eating the leftovers right out of the container I had stored it in. I followed the recipe exactly and had no problems at all. The next time I make this I plan to make it into a pie and freeze it. This one is a keeper. item not reviewed by moderator and published
What am I missing, I tried this twice today, exactly to the recipe and the simmered mixture never thickened even after 25 minutes and was still watery after an hour in the refrigerator. ?????????? item not reviewed by moderator and published
Am I missing something here? The eggs and egg yolks are cooked - in a double boiler over simmering water 10-12 minutes till thick. Is this not enough cooking? I think it is the egg whites that are raw. Does anyone know what to do about that? Thanks! item not reviewed by moderator and published
Gabriela - lemon curd is the same or similar to the pie filling in a lemon meringue pie and recipes can be found online by searching for lemon curd.  I found one by Ina at this link http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe.html . I would;d also like to try the recipe and would prefer to make my one lemon curd rather than purchase it.  Good luck. 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
You can't rate a lemon recipe lower because you don't like lemons. If you don't like it, don't make it. item not reviewed by moderator and published
The simmering water in the pot below the bowl slowly cooks the eggs and they thicken during this process. Beating them during the cooking time is essential. Or, look up recipes for lemon curd because that is what this is.<br /> item not reviewed by moderator and published

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Spring Entertaining Guide