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Riley Allen

Lemon Mousse

Made with just four ingredients and whipped up in minutes, this lemon mousse is the perfect light, less-sweet dessert for those hot summer months.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups 454 g heavy cream
  • 2 tablespoons 14 g confectioner's sugar
  • pinch of salt
  • 1 cup 320 g lemon curd
  • 1 tablespoon 6 g lemon zest

Method
 

  1. In a large bowl, add heavy cream, confectioner's sugar, and a pinch of salt. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.
  2. Gently fold in lemon curd and lemon zest until evenly incorporated.
  3. Divide into 8 small dessert glasses (about ½ heaping cup per serving). Optionally, garnish with a dollop of whipped cream or additional lemon zest.
  4. Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill and firm up. Serve cold

Notes

  • Lemon zest: 1 tablespoon lemon zest = zest of one large lemon
  • Chill your mousse: Do not skip the step of chilling! This firms up the mousse and changes the texture slightly. 
  • Adjusting the sweetness: This is a lightly sweetened, less sweet dessert, and the sweetness depends on the brand of lemon curd used. If you'd like a sweeter mousse, feel free to add more sugar.
  • Storage: Mousse will keep for 4-5 days in the refrigerator, but is best served within 1-2 days.
  • Garnish ideas: Optionally, garnish with a dollop of whipped cream, lemon zest, or a vanilla wafer.
Nutrition
Serving: 0.5cup | Calories: 308kcal | Carbohydrates: 21g | Protein: 2g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 107mg | Potassium: 45mg | Fiber: 1g | Sugar: 19g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg