Four-Ingredient Lemon Mousse

This elegant lemon mousse transforms the simplest ingredients into a cloud-like dessert that's both refreshing and sophisticated. I've made this countless times when I want something that feels special but doesn't weigh you down after a meal.

I first created this mousse for a summer dinner party when the temperature hit 95 degrees, and guests were still talking about it weeks later. The silky texture paired with bright lemon flavor provides the perfect ending to any meal without being overly heavy.

Ingredients

• Heavy cream: 2 cups Creates the airy foundation for our mousse
• Confectioner's sugar: 2 tablespoons Sweetens while dissolving perfectly into cream
• Pinch of salt: Enhances all flavors especially the lemon
• Lemon curd: 1 cup Provides intense lemon flavor and creaminess
• Lemon zest: 1 tablespoon Adds concentrated citrus aroma and beautiful specks

Step-by-Step Instructions

Whip the Base:

Add heavy cream, confectioner's sugar, and salt to a large bowl. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form. Look for soft mountains that hold their shape but have tips that gently curl over when you lift the beaters.

Create the Mousse:

Gently fold in lemon curd and lemon zest until evenly incorporated. Use a rubber spatula and cut through the middle of the mixture, scraping along the bottom of the bowl and folding over. Repeat this motion, rotating the bowl slightly each time, until no streaks remain but the mixture still looks light and airy.

Portion and Chill:

Divide the mixture into 8 small dessert glasses, about half a heaping cup per serving. For an elegant presentation, use a piping bag with a large round tip. Refrigerate for at least 1 hour, preferably 2-3 hours, to allow the mousse to firm up properly.

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This mousse brings back memories of my grandmother's lemon trees in California. She would make fresh lemon curd whenever we visited, and this recipe lets that bright citrus flavor shine. The balance of tart lemon against the creamy base makes this so much more interesting than overly sweet desserts.

The Perfect Lemon Curd

The quality of your lemon curd makes all the difference in this simple recipe. Store bought works perfectly well, but look for one with real butter and eggs for the best flavor. Homemade lemon curd takes this mousse to another level if you have 15 extra minutes. The intensity of flavor from fresh lemon juice and zest creates a noticeably brighter taste that really elevates the finished dessert.

Serving Suggestions

While delicious on its own, this mousse becomes even more special with thoughtful presentation. Serve in clear glasses to showcase the pale yellow color, topped with a small dollop of whipped cream and a twist of lemon zest. For added texture, crumble vanilla wafers or shortbread cookies between layers or on top. Fresh berries particularly raspberries or blueberries make a gorgeous contrast both visually and in flavor. For dinner parties, prepare individual portions in small decorative glasses for an elegant plated dessert.

Troubleshooting Tips

If your mousse seems too loose after folding, your cream may have been underwhipped. Refrigerate for several hours and it should still set up. For a firmer texture every time, ensure your cream reaches medium peaks before adding the lemon curd. Keep all ingredients cold until ready to use for the best results. If you accidentally overwhip your cream and it looks grainy, fold in an additional tablespoon of cream with a gentle hand to smooth it out before proceeding with the recipe.

Recipe FAQs

→ Can I make this lemon mousse ahead of time?

Yes! This lemon mousse actually benefits from being made ahead. It can be refrigerated for up to 24 hours before serving, and will keep for 4-5 days total, though it's best enjoyed within 1-2 days for optimal texture and flavor.

→ How can I adjust the sweetness of the lemon mousse?

This is intentionally a less-sweet dessert, with sweetness primarily coming from your lemon curd. For a sweeter mousse, simply increase the amount of confectioner's sugar to taste. Start by adding an extra tablespoon and adjust from there.

→ What can I use to garnish the lemon mousse?

Popular garnish options include an extra dollop of whipped cream, additional fresh lemon zest, a sprig of mint, berries, or a vanilla wafer. The bright yellow color also looks beautiful when served in clear glasses.

→ Why is chilling the lemon mousse important?

Chilling for at least one hour is crucial as it allows the mousse to firm up and develop its proper texture. The coldness also enhances the refreshing quality of the lemon flavor, making it perfect for summer enjoyment.

→ Can I use homemade lemon curd instead of store-bought?

Absolutely! Homemade lemon curd works beautifully in this mousse and allows you to control the sweetness and tartness. Just ensure it's properly cooled before folding into the whipped cream.

→ Is there a dairy-free alternative for this mousse?

Yes, you can substitute the heavy cream with full-fat coconut cream (the solid part from refrigerated coconut milk cans). Whip it just as you would the dairy cream, though the texture may be slightly different.