Ingredients
Scale
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- Dash salt
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice (about 4 lemons)
- 3 large whole eggs
- 3 large egg whites, separated
- 1 cup plus 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 1/2 cup freshly squeezed lemon juice, about 4 lemons
- Salt
- 1 cup heavy whipping cream
- 1/2 cup homemade lemon curd, room temperature
- 1 cup heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Zest and juice the lemons; reserve 1/2 cup of juice.
- For the lemon curd: Cream butter, then mix in sugar, salt, zest, eggs, and juice. Cook over low heat until thickened (8-10 minutes) and let cool.
- Prepare the filling base by whisking whole eggs, egg yolks, sugar, zest, juice, and salt over simmering water until thickened (about 12 minutes). Chill for 1-2 hours.
- Beat egg whites with salt until soft peaks form; gradually add sugar until stiff peaks form. Fold into chilled lemon filling.
- Whip heavy cream until stiff peaks form; fold into the lemon mixture along with cooled lemon curd.
- Chill the mousse in a souffle dish for at least one hour before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 280
- Sugar: 23g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg