Frozen Lemon Mousse Cups

Name: Frozen Lemon Mousse Cups
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT5H15M0.000S
Yield: 10 servings
Ingredients: 10 large lemons, for serving, plus 1 tablespoon finely grated lemon zest; 1 cup plus 2 tablespoons sugar; 1/8 teaspoon kosher salt; 3 large eggs, plus 3 egg yolks; 3/4 cup cold heavy cream

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Level: Intermediate

Total: 5 hr 15 min
Active: 1 hr

Yield: 10 servings

These frozen lemon mousse cups are as charming as they are refreshing, served right inside their own lemon shells. Made with just five simple ingredients, the silky mousse comes together easily and freezes to a light, scoopable texture. This make-ahead dessert is the perfect cool finish to any spring or summer party.

Level: Intermediate

Total: 5 hr 15 min
Active: 1 hr

Yield: 10 servings

Ingredients

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10 large lemons, for serving, plus 1 tablespoon finely grated lemon zest

1 cup plus 2 tablespoons sugar

1/8 teaspoon kosher salt

3 large eggs, plus 3 egg yolks

3/4 cup cold heavy cream

Directions

Make the lemon cups: Slice off the top third of the whole lemons. Run a paring knife along the inside edge of each lemon and scoop out all the pulp. Transfer the pulp to a bowl and mash with a potato masher. Strain through a fine-mesh sieve. Measure out 1/2 cup juice for the mousse; set aside (save the rest for another use).
Slice a thin piece from the bottom of each lemon cup so that it sits upright, taking care not to cut any holes in the bottom. Place the lemons in a muffin pan or in a baking dish that holds them snugly. Transfer the lemon cups to the freezer while you make the mousse.
Make the mousse: Set a large bowl in another large bowl filled with ice water. Whisk the sugar, reserved 1/2 cup lemon juice, the lemon zest and salt in a medium saucepan. Whisk the whole eggs and yolks together in a medium bowl, then whisk into the lemon mixture.
Cook the mixture over medium heat, whisking constantly, until it thickens to the consistency of pudding, 5 to 7 minutes. Strain the mixture through a fine-mesh sieve into the bowl set in the ice water, pushing it through with a rubber spatula. Stir the mixture periodically until cooled, about 15 minutes.
Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the cooled lemon mixture with a rubber spatula until just combined. Spoon the mousse into the lemon cups and return to the freezer until firm and frozen, at least 4 hours.