I am that obnoxious person who just got back from vacation all tan, well rested, well read, and totally relaxed. Everyone in the office is running around worried about deadlines and I am just staring out the window smiling at the sun. I looked at a few people yesterday and had to stop and think real hard to remember their names. I think I left my head on the beach.
This lemon mousse transports me back to my lazy days spent relaxing in the suns warm glow. The whipped cream is like diving into the refreshing pool water after lounging for hours in the steaming midday heat. And the perfect sweetness of it all reminds you that dessert just like a vacation is sure to elevate your happiness.
Lemon mousse starts with a basic lemon curd, which I must add is delicious to make and wedge between layers of soft white cake like I did in this cake. But it becomes a fluffy mouse when you add the pillows of whipped cream and mix it together to get a smooth, sweet and tart treat.
The nice thing about a dessert like this is that you can make it in advance if you are having a party. Then serve it in super fancy glasses, yes break out the crystal and cut glass for this mousse! And top each serving with a dollop of whipped cream and your guests will feel like they are dining in a castle or perhaps even better, a five star beachfront restaurant.
As the days start to get hotter and you desire to be outside more than next to the hot oven this is a perfect easy, sweet, no bake dessert that will make you feel fancy, transport you to the beach, and bring a smile to your face as the sweet tartness hits your tongue.
When life gives you lemons, remember to make Lemon Mousse!
(Yield: about 4-6 servings)
1/2 Cup Butter (unsalted), softened
1 Cup Sugar
2 Large Eggs
2 Large Egg Yolks
1/3 Cup Fresh Lemon Juice
1 Tablespoon Lemon Zest, plus a little extra
3/4 Cup Whipping Cream
1/2 Teaspoon Vanilla Extract
In stand mixer beat the butter and sugar. With the mixer on low begin adding the eggs and yolks one at a time (make sure you separate the egg yolks in a separate bowl first so you don’t end up with extra whites!). With mixer still on low, pour in lemon juice and zest. It will make the mixture look curdled. (Spread you extra zest on a paper towel to dry and you can then use it to sprinkle on top the whipped cream at the end.)
Pour the curd into a medium saucepan and cook over medium heat whisking occasionally until it no longer looks curdled. Turn the heat up to medium high, clip a candy thermometer to the side of the pan and continue to whisk until the mixture thickens and reaches 170 degrees.
Turn off the heat and let the mixture cool on the stove for a 5 minutes. Pour through a fine mesh sieve to remove clumps into a heatproof bowl and cover with plastic wrap, press wrap down so touching the surface to prevent a hard top layer from forming. Chill the curd for 2 hours or more.
In mixer whip cream and vanilla until stiff peaks form. Gently fold about 2/3 of the whipped cream into the lemon curd. Scoop into serving cups. Top each serving with the remaining whipped cream. Serve or refrigerate for up to 3 days.