Fresh Lemon Mousse

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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?

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This is absolutely delicious!!

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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.

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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!!!

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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.

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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?!

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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!

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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!

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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.