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How to Make Lemon Mousse

Contributor
By eHow Contributing Writer
(16 Ratings)

This lemon mousse starts with a cooked lemon curd and uses gelatin for stability. Since the lemon juice is acidic, it will start separating the cream immediately, so use it within a day or so. This recipe makes about 3 c. mousse.

Difficulty: Moderately Easy
Instructions

Things You'll Need:

  • 4 packages unflavored gelatin
  • 1 c. sugar
  • 3/4 c. plus 2 tbsp. fresh lemon juice (strained) - divided use
  • 2 eggs
  • 4 egg yolks
  • 1 tbsp. finely grated lemon zest
  • 1/4 c. cold butter
  • 2 c. heavy cream, chilled
  • Groceries
  • Citrus Reamer
  • Containers
  • Double Boilers
  • Instant-read Cooking Thermometers
  • Rubber Spatula
  • Whisk
  • Zesters
  • Whisk
  1. Step 1

    Place the gelatin in a small container and cover with ice-cold water. Stir it together and let it soak.

  2. Step 2

    Place the sugar, 3/4 c. lemon juice, eggs, egg yolks and finely grated zest in the top of a double boiler set over lightly simmering water.

  3. Step 3

    Whisk constantly until the temperature of the lemon curd reaches 170 degrees F.

  4. Step 4

    Remove it from the heat and continue to whisk as it cools.

  5. Step 5

    When it has cooled for a few minutes, whisk in the cold butter until it's incorporated.

  6. Step 6

    Drain off some of the water and whisk in the gelatin and reserved 2 tbsp. lemon juice.

  7. Step 7

    Let the curd cool to room temperature.

  8. Step 8

    Whisk the chilled cream until it holds medium peaks - avoid whipping it too stiff. See Related eHows for more on this.

  9. Step 9

    Use a rubber spatula to fold a third of the cream into the lemon curd until completely incorporated, then fold in the remaining cream.

Tips & Warnings
  • Lemon mousse makes a good base for a great many desserts. It can be a spread for sweet pastries, an accompaniment to fresh berries or even a garnish for cakes.
  • If you have a favorite lemon curd recipe that you'd rather use, simply whisk in some softened gelatin and then fold in some whipped cream to make your own mousse. Incidentally, you can make a lime mousse the same way by starting with a lime curd recipe.
  • You can easily improvise a double boiler by whisking the curd together in a stainless steel bowl suspended over a pot of simmering water. Don't let the bowl touch the water.
  • Remember to eat the mousse within a day or so.

Comments  

bedosho said

Flag This Comment

on 3/22/2008 IT GIVES NO IDEA HOW MUCH GELATIN TO POUR, EITHER.

bedosho said

Flag This Comment

on 3/22/2008 This recipe gives no measurement for ice cold water.

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eHow Article: How to Make Lemon Mousse

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