🍋 Lemon-Flavored Mousse
✨ Description:
This lemon mousse is creamy, airy, and bursting with fresh citrus flavor. Made with real lemon juice and zest, it’s not too sweet, not too tart — just perfectly balanced and smooth.
📝 Ingredients (Serves 4–6):
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1 tablespoon lemon zest (from 1–2 lemons)
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½ cup freshly squeezed lemon juice (about 3 lemons)
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¾ cup granulated sugar, divided
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3 large eggs
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1 cup heavy whipping cream, cold
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1 teaspoon vanilla extract (optional)
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Pinch of salt
🔪 Instructions:
1. Make the Lemon Curd Base:
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In a saucepan, whisk together the eggs, ½ cup sugar, lemon juice, lemon zest, and a pinch of salt.
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Cook over medium heat, whisking constantly, until the mixture thickens into a curd-like texture (about 5–7 minutes).
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Do not boil. The curd should coat the back of a spoon.
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Strain through a fine mesh sieve into a bowl to remove zest and lumps.
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Let cool to room temperature, then chill in the fridge for at least 30 minutes.
2. Whip the Cream:
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In a separate bowl, beat the cold heavy cream with remaining ¼ cup sugar and vanilla (if using) until medium-stiff peaks form.
3. Fold Together:
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Gently fold the chilled lemon curd into the whipped cream in batches until fully combined and fluffy.
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Spoon or pipe into serving glasses or ramekins.
4. Chill and Serve:
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Chill at least 1 hour before serving for best texture.
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Garnish with lemon zest, mint, or berries if desired.
🧁 Optional Variations:
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Lemon-Lavender: Infuse the lemon juice with dried culinary lavender for a floral note.
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Dairy-Free: Use coconut whipped cream instead of heavy cream.
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Lemon-Lime: Add 1 tbsp lime juice for a citrus twist.
🥂 Serving Ideas:
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Serve in wine glasses or shot glasses for a fancy touch.
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Add a crushed graham cracker or shortbread base for a lemon pie vibe.
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Use as a filling for cakes or tart shells!
Would you like a version with gelatin for extra structure, or a no-egg version?
