lemon mousse

Lemon Mousse

(340 grams) cream cheese, (softened to room temperature)

(225 g) confectioners sugar

lemon, juiced ((about 1/4 cup))

kosher salt

(238 grams) whipped topping, (plus more for garnish)

lemon wedges, (for garnish)

In a large bowl, beat cream cheese until it is light and fluffy.

Add in the powdered sugar, lemon juice, and salt and beat until everything is combined.

Gently fold in the whipped topping.

IF YOU ARE ADDING THE SHORTBREAD CRUST: Divide crushed shortbread cookies between 4 dessert cups. (This step is optional)

Equally divide lemon mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours).

When ready to serve, top with remaining whipped topping and lemon wedges.

Light and fluffy Lemon Mousse is easy to make and delicious, made with cream, lemon, sugar and eggs. It&#039;s an elegant stand alone dessert that can be made ahead.

eggs

+ 2 Tablespoons granulated sugar (, separated)

lemon zest

lemon juice ((3-4 lemons))

salt

heavy whipping cream

Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.

In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt. 

Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.

Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 - 2 hours or until completely chilled.

Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.

Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture.

Chill for at least 30 minutes and serve cold. Store in the fridge for up to 5 days.

https://content.jwplatform.com/videos/MHIJt09p.mp4

Light and fluffy Lemon Mousse is easy to make and delicious, made with cream, lemon, sugar and eggs.

Lemon Mousse from scratch is made with fresh lemon juice, zest, whipped cream, cream cheese and lemon curd for the ultimate citrus flavor.

Lemon Mousse Recipe

graham cracker crumbs

sugar

unsalted butter (melted)

lemon juice

water

gelatin

heavy cream

Yellow food coloring (optional)

oz cream cheese (softened)

vanilla

lemon curd

whipped cream

lemon wedges

raspberries

mint leaves

In a mixing bowl combine the ingredients and divide mixture evenly between 8 - 10 dessert cups, lightly press down, set aside.

Crust:

Add lemon juice and water into a small bowl and sprinkle gelatin on top, set it aside for a few minutes to bloom.

Meanwhile, in a cold medium bowl whip the heavy cream until soft peaks form.

Add in 1/3 cup of the powdered sugar, vanilla, lemon zest, and yellow food coloring if using, whip until stiff peaks form.

In a different large mixing bowl whip the cream cheese until smooth and fluffy. Mix in the lemon curd and remaining 2/3 cup powdered sugar. Scrape the sides and bottom of the bowl.

Microwave the bloomed gelatin mixture on high power for 30 seconds and whisk for about one minute, until gelatin dissolves. Should be smooth with no lumps.

Slowly pour in gelatin mixture into the cream cheese mixture, and blend with the mixer on low until thoroughly combined.

Mousse:

Serve this quaint lemon cheesecake mousse from Delish.com at your next gathering

Lemon Cheesecake Mousse

graham crackers, crushed,

cream cheese, softened to room temperature

c. sugar

lemon

c. whipped topping,

Lemon wedges,

Divide crushed graham crackers between 4 dessert cups. In a large bowl using a hand mixer, whip cream cheese until light and fluffy. Add powdered sugar, lemon juice, and salt and beat until combined. Fold in 1 cup whipped topping.

Pipe cream cheese mixture into cups and place in refrigerator until thickened, 1 hour up to overnight. When ready to serve, top with remaining whipped topping and garnish with crushed graham crackers and lemon wedges. &nbsp;&nbsp;

This lemon mousse was amazing! So tart and creamy! Thanks for the recipe

This is an easy delicious dessert. Next time I am going to try orange in place of the lemon.

https://streaming.hearstdigitalstudios.com/86e0acfc-8cb2-463b-a32a-3884b054ccb8/video_rover_16x9_1080p_hd_1552685988_85637.mp4

This Lemon Mousse Tastes Just Like Cheesecake

Made with just four ingredients and whipped up in minutes, this mousse is the perfect light dessert for those hot summer months.

Easy Lemon Mousse

confectioner's sugar

In a large bowl, add heavy cream and confectioner&#039;s sugar. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.

Gently fold in lemon curd and lemon zest until evenly incorporated.

Divide into 8 small dessert glasses (about 1/2 heaping cup per serving). Optionally, garnish with a dollop of whipped cream or additional lemon zest.

Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill. Serve cold.

https://embed.mediavine.com/videos/vhzbakbqafdko52n4x7b

Lemon Mousse is an easy, no-bake dessert that's silky, decadent, and light as air. Made with just four ingredients and whipped up in minutes, this mousse is the perfect light dessert for those hot summer months.

This Fresh Lemon Mousse, made with a combination of both homemade lemon curd and lemon filling, is the most delicious and flavorful Lemon Mousse that I've ever tasted.  It's luscious, creamy, smooth, perfectly tart, and over the top delicious! 

&nbsp;

 Fresh Lemon Mousse

unsalted butter, room temperature

lemon juice (about 4 lemons)

eggs,

lemon juice, about 4 lemons

Salt

heavy whipping cream, cold

vanilla extract

Zest the lemons, making sure to remove the yellow zest only, not the white pith. Set aside. Cut the lemons in half and juice them, reserving 1/2 cup of lemon juice and set aside.

Cream the butter in the large mixing bowl of a stand mixer, or use a hand mixer. Add the sugar, salt &amp; zest and mix well.

Crack the eggs into a small bowl, using a spoon to remove the Chalaza from each egg yolk. (See notes below for more information on the Chalaza). Add the eggs one at a time to the mixing bowl, mixing well after each addition. Add the lemon juice and salt and mix to combine.

Add the mixture to a medium saucepan. Cook on low heat, stirring constantly until mixture thickens, about 8 – 10 minutes. Remove from heat.

Spoon lemon curd into a bowl and let cool to room temperature. Place a piece of plastic wrap directly on top of the curd to prevent a skim from forming on top. Cool to room temperature before adding to the lemon filling.

Yield: 2 cups.  Refrigerate leftover curd or freeze for future use.  It&#8217;s also great with fresh fruit on pancakes.

To a large heatproof bowl, add the 3 whole eggs, 3 egg yolks, 1 cup of sugar, lemon zest, lemon juice and a pinch of salt.  Whisk to combine.  Place the bowl over a pan of simmering water (over medium heat), and constantly whisk until the mixture becomes thickened like pudding.  This will take at least 12 minutes or so.  Remove the bowl from the pan of water and allow it to cool for 15 minutes.  Place plastic wrap directly on the surface of the filling and refrigerate for 1 to 2 hours, until completely chilled.  I placed it in the freezer for about 20 minutes.

Beat the egg whites: 

Add about 2/3 of the egg whites and a pinch of salt to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.  Beat on high speed until mixture starts to form soft peaks.  Add the 2 tablespoons of sugar and beat on high speed until stiff peaks form.  Using a rubber spatula, carefully fold the egg whites into the chilled lemon filling, going under the filling and up the side of the bowl each time with the spatula.

Beat the whipping cream: 

Using the same mixing bowl, (no need to wash it), add the whipping cream.  Beat the whipping cream on medium-low speed until it starts to slightly thicken.  (If you start on high, it will splatter everywhere).  Turn to high and beat until the cream forms stiff peaks.  Using a rubber spatula, fold the whipped cream into the lemon mixture.

Gently fold the lemon curd into the lemon mixture.  Transfer the mixture to a 7-inch diameter x 3-inch deep souffle dish.  Chill for at least 1 hour.

Add the whipping cream to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.  Beat on medium-low speed until the cream is beginning to slightly thicken.  Add the sugar and vanilla and beat on high speed until stiff peaks form.

Transfer the whipping cream to a decorating bag fitted with your favorite piping tip and pipe dollops of whipped cream cream over the surface of the cold mousse, or use can use a spoon and place dollops on top or cover the entire surface.

Optional:  place small quarter slices of lemon between the dollops of whipped cream for garnish.

Serve cold.  Refrigerate leftovers for up to 5 days.  Mousse can be frozen for up to 3 months.  Do not garnish with whipped cream until the mousse is thawed and ready to serve.

This fluffy &amp; light lemon mousse tastes like no other! The airy yet creamy mousse melts in your mouth with a burst of bright lemon flavor. 

Fluffy & Light Lemon Mousse

g sugar

g Egg yolks

lemon Lemon zest

Lemon juice

Gelatin

300 g Heavy cream

95 g Egg white

Water

Hydrate gelatin.

Hydrate gelatin:When using gelatin powder: Mix it with about four to five times of icy cold water. Mix well and set it aside for about 10 minutes.When using gelatin sheets: Soak them in icy cold water. Wait for about 10 minutes.

Make lemon curd base.

Make lemon curd base:1. Add granulated sugar and egg yolks in a small saucepan and mix well.2. Add lemon zest.3. Pour some of the lemon juice in and mix well. Pour the remaining lemon juice and mix. 4. Heat it at low to medium-low heat while mixing constantly, scraping the bottom of the pan evenly. Remove from the heat once it starts boiling gently.5. Strain it with a fine mesh sieve. Scrape off the bottom of the sieve so that you can save as much puree as you can.6. Add the hydrated gelatin to the hot curd and mix until it&#39;s completely melted. 7. Set it aside at room temperature. Check the temperature toward the end - it should feel slightly cold. When it is still warm, cool it with ice water. Or when it gets too cold and starts thickening, warm it with hot water or the microwave just a little bit.Tips💡1. Yolks create lumpy pieces when they are left with sugar unmixed. Quickly mix after they are added.2. It&#39;s important to add the hydrated gelatin while this curd is still very warm. otherwise, the gelatin is not going to melt completely, which leads to looser mousse.

Make whipped cream.

Make whipped cream:Pour cold heavy cream into a large bowl and whip until it gets very fluffy and stiff. Set it aside in the fridge.Tips💡1. It is very important to whip it until it gets very fluffy and stiff to prevent the mousse from getting loose.2. When whipping it ahead and setting it aside in the fridge, check the consistency again before using it. Oftentimes, it slowly starts getting looser when it&#39;s left in the fridge for some time. Re-whip it if you need to. Or, you can also whip heavy cream while you are whipping egg whites. I sometimes like to make it ahead so that I have extra time to prepare at the end!

Make Italian meringue.

Make Italian meringue:1. Add granulated sugar and water in a small saucepan. Ensure all the sugar is wet to prevent it from getting crystalized while heating.2. Heat it at medium heat. Brush the sides of the pan 1 - 2 times while heating. Do not shake the pot or mix the syrup until the very end to prevent the sugar from crystallizing.3. Meanwhile, whip egg whites until very fluffy. Adjust the timing to start and the speed so that you&#39;ll get the fluffy meringue by the time the hot syrup is ready.4. Remove the pot from the heat once the hot syrup reaches 244ºF (118ºC). Swirl the pot toward the end to make the temperature even and get an accurate temperature.5. Add the hot syrup to the fluffy meringue slowly from the side of the bowl while whipping it at high speed.6. Continue whipping it at high speed while the bowl or meringue is hot or very warm. Turn it down to medium-low speed when it feels gently warm. Turn it off when it cools down to room temperature. The meringue should look very stiff at this point.Tip💡How you add the hot syrup to the meringue is very important. By letting it slide slowly from the side while whipping the egg whites at high speed, the whisk can pick up all the syrup to make an evenly mixed Italian meringue.

Combine them all.

Combine them all:1. Add all the meringue to the whipped cream and fold with a rubber spatula until about 50% is combined. 2. Add all the lemon curd base. Fold it with a whisk until 80 - 90 % is blended. (You can also use a rubber spatula.) Switch to a spatula and finish folding until incorporated. Scrape off the bottom and sides of the bowl to ensure it&#39;s evenly mixed. Tip💡Ensure that the meringue is not warm at this point because warm meringue is going to loosen up the whipped cream.

Divide it into glass cups and chill in the fridge.

Divide it into glass cups and chill in the fridge.1. Quickly pipe it into the grass cups while the condition is the best. 2. Chill them in the fridge for at least a few hours. Enjoy!Tip💡Use any glass cups to serve. today, I decided to add some fresh berries to it. 

This German lemon mousse is decadently rich, sweet, and tangy. For this easy recipe, you don&#039;t even need gelatin!

Lemon Mousse | Zitronenspeise

cornstarch

yogurt

Zest the lemons and juice them. You’ll need about ⅔  cup of fresh lemon juice, but feel free to adjust based on how tart you like your mousse. In a small saucepan, whisk together the lemon juice, lemon zest, and sugar but be sure to keep 3 TBSP of lemon juice in a small bowl on the side. Add the cornstarch to the rest of the lemon juice.

Over medium heat, bring the mixture to a boil. Take it off the heat, whisk in the cornstarch slurry, and return it to the stove. Over medium low heat and continually whisking gently cook the lemon mixture until it reaches the consistency of loose pudding. Remove it from the heat and let it cool to room temperature.

Once the lemon base has cooled, whisk in the yogurt. 

In a separate bowl, use a hand-held blender on high speed to whip the heavy cream until stiff peaks form. 

Gently fold the whipped cream into the white mixture. Go slow with this step to keep the mousse as light and fluffy as possible. 

Whisk in the yogurt. Transfer the mixture to the refrigerator until cool to the touch.

Spoon the mousse into individual serving dishes or one large bowl. Chill it in the refrigerator for at least two hours. When ready to serve, garnish with a few strips of lemon zest or a sprinkle of powdered sugar for an elegant touch.

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Top 8 lemon mousse recipes from across the web

The most viewed lemon mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Mousse

Lemon Mousse

Lemon Mousse Recipe

Lemon Cheesecake Mousse

Easy Lemon Mousse

Fresh Lemon Mousse

Fluffy & Light Lemon Mousse

Lemon Mousse | Zitronenspeise

The most viewed lemon mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine