This Lemon Mousse from Scratch is a classic French dessert that embodies the vibrant citrus flavor of fresh lemons, creating a delightful treat that is both elegant and easy to prepare.
Fresh berries (such as raspberries or blueberries) (optional)
Whipped cream for garnish (optional)
Lemon slices for decoration (optional)
Instructions
Begin by zesting the lemons, being careful to only remove the yellow part of the skin to avoid the bitter white pith. Juice the lemons to gather 1/2 cup of fresh lemon juice; strain it to remove any seeds for a smooth mousse.
In a medium saucepan over low heat, combine the lemon juice, lemon zest, sugar, and egg yolks. Whisk constantly until the mixture thickens and lightly coats the back of a spoon, about 5-7 minutes. Remove from heat and let it cool.
In a separate bowl, whip the heavy cream until it forms soft peaks. Be cautious not to over-whip.
In another clean bowl, whip the egg whites until stiff peaks form.
Once the lemon mixture has cooled, gently fold in the whipped cream until just combined.
Next, carefully fold the beaten egg whites into the lemon and cream mixture until uniform.
Divide the lemon mousse into individual serving dishes or a large bowl, then refrigerate for at least 2-3 hours, or until set.
