Light Lemon Mousse (Print Version)
A refreshing, airy lemon dessert whipped up in minutes with just four ingredients—perfect for hot summer days.
# Ingredients:
01 -
2 cups (454 g) heavy cream
02 -
2 tablespoons (14 g) confectioner's sugar
03 -
Pinch of salt
04 -
1 cup (320 g) lemon curd
05 -
1 tablespoon (6 g) lemon zest
# Steps to Follow:
01 -
In a large bowl, add heavy cream, confectioner's sugar, and a pinch of salt. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.
02 -
Gently fold in lemon curd and lemon zest until evenly incorporated.
03 -
Divide into 8 small dessert glasses (about ½ heaping cup per serving). Optionally, garnish with a dollop of whipped cream or additional lemon zest.
04 -
Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill and firm up. Serve cold.
# Additional Notes:
01 -
Zest one large lemon to get 1 tablespoon of lemon zest.
02 -
Chilling is essential to firm up the mousse and improve the texture.
03 -
This mousse is less sweet and depends on the lemon curd's sweetness. Add more sugar if preferred.
04 -
Store mousse in the refrigerator for 4-5 days, but it is best consumed within 1-2 days.