Fresh Lemon Mousse

Show: Barefoot ContessaEpisode: The Big Chill

Rated: 5 stars out of 5Rate itRead users' reviews (39)

RECIPE
COMMENTS & REVIEWS(39)

Cook Time:
12 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: 1 hr 0 min
Cook: 12 min
Total:: 1 hr 27 min

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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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Comments & Reviews

recipe Fresh Lemon Mousse
angelina Myrtle Beach , SC 02-07-2010
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Lemon fluff!
Rated: 5 stars out of 5

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)!Read more
recipe Fresh Lemon Mousse
Kate Ruidoso, NM 12-18-2009
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First timer makes a Winner!
Rated: 5 stars out of 5

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!Read more
recipe Fresh Lemon Mousse
Sudha Vienna, VA 12-16-2009
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Wowww...
Rated: 4 stars out of 5

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.Read more
recipe Fresh Lemon Mousse
m canby, OR 10-27-2009
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This was wonderful
Rated: 5 stars out of 5

I started my dinner with Lemon Drops and ended with Lemon Mousse... Ina....this was great. I would make this again and... again. Read more
recipe Fresh Lemon Mousse
genevra scottsdale, AZ 09-27-2009
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Like lemon pudding
Rated: 3 stars out of 5

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.Read more
recipe Fresh Lemon Mousse
Caroline Ardmore, OK 08-02-2009
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Refreshing and Lemony!
Rated: 4 stars out of 5

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!!Read more