Meyer Lemon Mousse
Lusciously smooth, and lit up with the fragrant taste of Meyer lemons, this lemon mousse is dangerously addictive. The unique flavor profile of Meyer lemons lends itself to desserts, and mousse is a classic that everyone loves. Make a little extra to brighten up your workday lunches.
- 3 large eggs
- 3 large eggs separated
- 3/4 cup sugar
- 4 Meyer lemons zest & juice
- Salt to taste
- 1 cup whipping cream chilled
About 2-3 hours ahead:
- Add the 3 eggs, plus 3 egg yolks to a large, heat-proof bowl. Whisk as you add the sugar - reserving 2 tablespoons for later – and lemon zest, along with a pinch of salt to taste.
- Place the bowl in a pan of water that is simmering, not boiling. Cook and stir constantly as the lemon-egg mixture thickens. After about 10 minutes, the lemon curd should be thick enough to coat the back of a spoon.
- Take the bowl out of the hot water and let it cool for 10 to 15 minutes. Cover the whole surface with clear plastic wrap, and cool in the fridge for about 2 hours. It should be completely chilled and set at that point. Note – you can also make this the day ahead.
When you’re ready for dessert:
- Add the egg whites and a pinch of salt to a bowl, and whip. Add the 2 tablespoons of sugar you’ve set aside and continue to whip until stiff.
- Gently fold the beaten egg whites into the lemon curd.
- Beat the chilled whipped cream with a whisk until stiff peaks form. Fold a third of it gently into the lemon curd mixture at a time, until it has all been combined.
- Pour into a souffle dish, or divide between individual dessert bowls, and chill.
- Serve cold.
Note: You should have 1/2 cup of Meyer lemon juice.
Tried this recipe?Let us know how it was!