A sweet, delicious, creamy and light lemony treat to wash away those winter blues. We give you Lemon Mousse. This mousse is very simple to make and not to mention it taste just as pretty as it looks.
As we were flipping through the new issue of Bake from Scratch magazine we happened to see an article/recipes using Meyer lemons. We got to say all the recipes looked delicious, but as we were looking a each of the recipes we had no idea what a Meyer Lemons was we thought a lemon was a lemon. But we found out they are completely different.
Meyer lemons compared to regular lemons
Meyer lemons are not actually just lemons. They are a cross between a lemon and a mandarin orange. These lemons are not as sour as regular lemons they are almost sweet which makes them excellent for making desserts.
How to make Lemon Mousse
This is recipe simple and only takes a few steps. Next thing you know you will be eating mousse in no time (after it sets of course).
You don’t need a lot of ingredients. This is a very budget-friendly dessert.
- Meyer Lemons (We need the juice & zest)
- Heavy Cream
- Powdered Sugar
Step by Step Instructions:
Now that we have all our ingredients laid out. Let’s begin, shall we?
In a medium saucepan on low heat using a silicone whisk, mix together the lemon juice, sugar, lemon zest, and eggs.
After mixing everything together we are going to let the lemon mixture sit for 8–10 minutes to allow it to thicken up. Be sure to whisk occasionally.
In a medium-size heatproof bowl, we are going to transfer the lemon mixture into that bowl. After transferring into the bowl cover and let it chill in the refrigerator for 1 hour.
After the lemon mixture has chilled we can finish the recipe. In a large bowl using an electric hand mixer or a standing mixture on medium speed mix together the lemon mixture, heavy cream, and powdered sugar until peaks form.
After mixing everything together you can leave the mousse to set in the bowl or separate it into individual bowls. Let it set in the refrigerator for 4 hours or overnight.
After waiting patiently you now have yourself a nice light & creamy lemon mousse. You can top with some blueberries or any kind of fruit or leave it as is (it still tastes delicious). We really hope you enjoyed making this mousse as much we did. We hope to make more recipes like this (something we’ve never made before) in the future. It has been a fun learning experience to challenge ourselves. We hope by doing this it will make us better bakers/cooks and photographers.
- 1/2 Cup Fresh Lemon Juice Meyer Lemons are best for this dessert
- 1/2 Tsp Lemon Zest
- 1/2 Cup Sugar
- 2 Cups Heavy Cream, cold
- 1/2 Cup Powdered Sugar
- 3 Eggs
- In a medium saucepan on low heat using a whisk mix together the lemon juice, sugar, lemon zest, and eggs.
- Let it sit for 8 -10 minutes whisking occasionally. The mixture should be thickening.
- Transfer the lemon mixture to a heatproof bowl. Cover with plastic wrap and chill in the refrigerator for 1 hour.
- Using an electric hand mixer or standing mixer and a large bowl mix together the lemon mixture, heavy cream, and powdered sugar until peaks form.
- You can leave the mousse in the bowl or divide it into dessert cups.
- Let it chill in the refrigerator to set for 4 hours or overnight.
- Top with blueberries or any kind of fruit or you can leave it as is (It still tastes amazing).
We hope you all enjoy it! If you make this Lemon Mousse recipe be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
Looking for more dessert recipes? You can find them here.