Summer Lemon Mousse
Looking for a show-stopping dessert that’s bursting with sunshine? Look no further than lemon mousse in lemon cups!This delightful recipe combines the light and fluffy texture of lemon mousse with beautiful edible lemon shells for an impressive presentation. Not only is it delicious, but it’s also surprisingly easy to make.
This recipe utilizes fresh lemons in two ways. First, the fragrant zest and juice add a vibrant citrus punch to the creamy mousse. Second, the emptied lemon shells transform into charming serving cups, eliminating the need for separate dishes.It’s a win-win for both taste and presentation!
The beauty of this recipe lies in its simplicity. Basic ingredients like eggs, sugar, butter, and cream are transformed into a delightful dessert with minimal effort. With a little planning ahead, you can whip up this refreshing treat to impress your guests at any summer gathering.
For the full recipe and easy-to-follow instructions, visit our recipe page! In addition to the written instructions, consider including captivating photos of the lemon mousse making process and the final product.
Questions I often get asked about this recipe:
My mousse isn’t setting! What went wrong?
The most likely culprit is the lemon curd not being cool enough before folding it in.
Can I make this recipe ahead of time?
Yes, the filled lemon shells can be refrigerated for up to 2 days, but it’s best to fill them just before serving.
I don’t like my desserts too tart. Can I reduce the amount of lemon juice?
Yes, you can adjust the amount of lemon juice to your taste.
How can I make the lemon cups look even fancier?
You can drizzle them with melted chocolate, pipe whipped cream rosettes on top, or add a sprig of fresh mint.
Can I use a different type of citrus fruit instead of lemons?
Yes, you could try using blood oranges, grapefruits, or even limes.
What you need to make Summer Lemon Mousse:
4 large lemons
1 cup granulated sugar (divided)
3 large eggs, separated
1/2 cup unsalted butter, softened
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 cup heavy whipping cream
How to make it:
Prepare the lemons: Wash the lemons and carefully cut them in half horizontally. Using a spoon, gently scoop out the pulp, leaving a shell about 1/4 inch thick. Reserve the pulp for another use (like making lemonade!.
Juice the lemons: Squeeze the reserved lemon pulp to get about 1/4 cup of fresh lemon juice. You may need to juice an additional lemon if needed.
Make the lemon curd: In a small saucepan, whisk together 1/2 cup of the sugar, egg yolks, and 1/4 cup of lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the butter and lemon zest until smooth. Let cool completely.
Whip the egg whites: In a clean bowl, whisk the egg whites with a cream of tartar pinch until stiff peaks form. Gradually add the remaining 1/2 cup of sugar, beating constantly until glossy and stiff.
Assemble the mousse: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the cooled lemon curd into the whipped cream, then carefully fold in the egg whites.
Fill the lemons: Spoon the lemon mousse into the prepared lemon shells. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
Serve: Garnish with a dollop of whipped cream, a sprinkle of lemon zest, or fresh berries before serving.
Tips:
For a richer flavor, use Meyer lemons instead of regular lemons.
If you don’t have a hand juicer, you can use a spoon to squeeze the juice out of the lemon pulp.
Make sure the lemon curd is completely cool before folding it into the whipped cream, otherwise the cream will melt.
The filled lemon shells can be refrigerated for up to 2 days. However, it’s best to fill them just before serving to prevent the lemon shells from softening.
Latest Reviews:
Perfect Summer Treat! – This recipe was a total hit at my daughter’s graduation party! The lemon mousse is so light and fluffy, and the tartness from the lemon juice is balanced perfectly by the sweetness. Plus, serving it in the actual lemon shells is such a cute idea – everyone loved the presentation. It was surprisingly easy to make too, even for someone who isn’t a baking pro like me.I’ll definitely be making this again for all future summer gatherings! Tony M.
A Refreshing Change! – I’m a huge fan of lemon desserts, and this recipe definitely delivered. The lemon flavor is nice and strong, without being overpowering. I loved the textural contrast between the creamy mousse and the slightly chewy lemon shell. It was a refreshing change from the usual heavy desserts. Just a heads up – juicing enough lemons can be a bit of a workout, so maybe plan ahead for that! John L.
Great for a Crowd! – This recipe is a fantastic option for a potluck or party because it’s easy to make ahead of time and looks super impressive.The individual lemon cups are the perfect portion size, and they were gone in minutes at my brunch! The only thing I might change next time is adding a bit of chopped fresh mint to the mousse for a little extra zing. Overall, a delicious and beautiful dessert! Celine R.
Printable Recipe:
Summer Lemon Mousse
This refreshing dessert is perfect for a summer party! Light and fluffy lemon mousse is served in beautiful lemon cups, making it an elegant and delicious treat.
Ingredients
- 4 large lemons
- 1 cup granulated sugar (divided)
- 3 large eggs, separated
- 1/2 cup unsalted butter, softened
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
Instructions
- Prepare the lemons: Wash the lemons and carefully cut them in half horizontally. Using a spoon, gently scoop out the pulp, leaving a shell about 1/4 inch thick. Reserve the pulp for another use (like making lemonade!)
- Juice the lemons: Squeeze the reserved lemon pulp to get about 1/4 cup of fresh lemon juice. You may need to juice an additional lemon if needed.
- Make the lemon curd: In a small saucepan, whisk together 1/2 cup of the sugar, egg yolks, and 1/4 cup of lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the butter and lemon zest until smooth. Let cool completely.
- Whip the egg whites: In a clean bowl, whisk the egg whites with a cream of tartar pinch until stiff peaks form. Gradually add the remaining 1/2 cup of sugar, beating constantly until glossy and stiff.
- Assemble the mousse: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the cooled lemon curd into the whipped cream, then carefully fold in the egg whites.
- Fill the lemons: Spoon the lemon mousse into the prepared lemon shells. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
- Serve: Garnish with a dollop of whipped cream, a sprinkle of lemon zest, or fresh berries before serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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