Lemon Mousse
Persons
8
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
Lemon Curd
- 2 Large Eggs
- 3/4 C. Granulated Sugar
- 1 Tbsp. Lemon Zest
- 3/4 C. Unsalted Butter
- 1/4 C. plus 2 Tbsp. Fresh Lemon Juice
- 8 (4 Oz.) Glass Jars
Whipped Cream
- 2 C. Heavy Cream
- 1/4 C. Powdered Sugar
- 2 tsp. Pure Vanilla Extract
- Fresh Berries and Fresh Mint Sprigs, for garnish (optional)
Instructions
- Prepare Lemon Curd: In medium bowl, whisk together eggs, sugar and lemon zest until light and fluffy. In medium saucepan, heat butter and lemon juice to boiling over medium-high heat; remove from heat. To temper egg mixture, transfer 1/3 cup of the hot butter mixture into egg mixture while whisking constantly; add butter-egg mixture back to saucepan. Heat mixture to boiling over medium heat, whisking constantly. Cook 2 minutes or until large bubbles appear and mixture thickens; remove from heat. Transfer lemon curd to large bowl; cover surface with plastic and refrigerate at least 6 hours or overnight.
- Prepare Whipped Cream: In large bowl, with mixer on low speed, beat cream, powdered sugar and vanilla 2 minutes. Increase speed to medium-high; beat 4 minutes or until medium-firm peaks form. Reserve 1-1/2 cups whipped cream for garnish.
- With rubber spatula, fold half of the remaining whipped cream into lemon curd until combined; fold in remaining whipped cream. Evenly divide mousse into jars. Garnish with reserved whipped cream; top with berries and mint, if desired. Serve or refrigerate up to 4 hours.
The sweet lemon flavor in this Lemon Mousse pairs wonderfully with fresh berries for an even more decadent treat. If you need a great treat recipe that travels easier, try these Leinenkugel’s Summer Shandy Lemon Cupcakes.
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