Fresh Lemon Mousse

Ina Garten

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Show: Barefoot ContessaEpisode: The Big Chill

Picture of Fresh Lemon Mousse Recipe 4 Videos | Photo: Fresh Lemon Mousse Recipe
Rated 5 stars out of 5
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  • Read 75 Reviews
Total Time:
1 hr 27 min
Prep
15 min
Inactive
1 hr 0 min
Cook
12 min
Yield:
6 servings
Level:
Easy
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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

Directions

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.

*RAW EGG WARNING

Food Network Kitchens 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.

Sweetened Whipped Cream:

  • 1 cup cold heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon pure vanilla extract

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.

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Newest Ratings and Reviews

Read all 75 reviews

  • on November 14, 2011

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    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!

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  • on September 12, 2011

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    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.

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  • on September 06, 2011

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    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!!

    people found this review Helpful.
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