Creamy Lemon Mousse
A refreshing and delicious dessert with a perfect blend of zest and creaminess.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
Ingredients
Ingredients
- 3 medium Fresh Lemons Zest and juice needed.
- 3/4 cup Caster Sugar Dissolves easily for a smooth texture.
- 2 cups Heavy Whipping Cream Adds richness and creaminess.
- 3 large Egg Whites Whipped to stiff peaks for structure.
- 1 pinch Salt Enhances flavors.
- 2 tablespoons Powdered Sugar For dusting before serving.
Instructions
- Zest the lemons and juice them to yield about half a cup of lemon juice.
- In a mixing bowl, combine lemon juice, caster sugar, and a pinch of salt. Whisk until sugar dissolves.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the lemon mixture into the whipped cream.
- Whip the egg whites in a clean bowl until stiff peaks form.
- Fold the whipped egg whites into the lemon and cream mixture.
- Transfer the mousse into serving cups and refrigerate for at least four hours.
- Before serving, dust with powdered sugar and garnish as desired.
Notes
Store leftovers in the refrigerator and consume within two days for best texture.