Instructions

Step 1

Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4–qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.

Step 2

Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.

Recipes

Lemon Mousse (Mousse au Citron)

Name: Mousse au Citron (Lemon Mousse)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 8 eggs; 1 1 ⁄ 4 cups sugar; 1 ⁄ 2 tsp. kosher salt; Juice and zest of 4 lemons; 1 cup heavy cream; 1 tsp. vanilla extract

Serves
serves 8-10

TODD COLEMAN

This creamy lemon dessert showcases the fruit's flavor beautifully.

Ingredients

8 eggs
1 ¹⁄₄ cups sugar
¹⁄₂ tsp. kosher salt
Juice and zest of 4 lemons
1 cup heavy cream
1 tsp. vanilla extract

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Instructions

Step 1

Step 2

Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4–qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.
Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.