Fresh Lemon Mousse

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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.

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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.

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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

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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 & I will certainly make it again. (It would be a snap to turn this recipe into key lime mousse.

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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! :

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MMMM good :D

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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.

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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!

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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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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.