Fresh Lemon Mousse

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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

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too tangy. too strong, maybe i did something wrong but I think I followed along adequately. I won't make this again soon.

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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!

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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!

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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.

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I started my dinner with Lemon Drops and ended with Lemon Mousse...
Ina....this was great. I would make this again and again.

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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.

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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!!

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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.

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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!