Lemon Mousse is always a winner.
Making this lemon mousse will take no time at all. You’re busy, but want something really yummy? You care for someone who needs soft food? Well, this will be your go-to! If you do have a bit of extra time, then you can make the lemon curd yourself. It’s actually not that hard. And, if you’re like me, there will be loads of lemons at hand.
So what I’ve done is put the super simple, cheat’s version of the recipe first. And then there’s a link to the lemon curd recipe if you want to make it. The advantage of making the lemon curd yourself is that you can control the amount of sugar that goes in it. Sometimes the store bought ones can be a bit too sweet. And if you’re trying to watch the sugar intake, that’s not always a great thing. The superb cheat’s mousse tastes great with both options though. So don’t worry if you go for the super easy option.
- electric beaters
- mixing bowl
- 400 grams ready made lemon curd (butter)
- 300 grams thickened cream whipped
- Fold the lemon curd through the whipped cream, and serve in bowls or glasses. top with a little extra lemon curd if you want.
I’ve included some notes in the lemon curd recipe below cover requirements for texture modified dishes. If you are caring for someone who needs dishes with no lumps, then the instructions are there. Lemon mousse made with either store bought or homemade curd is suitable for people who require dishes with absolutely no lumps. And sometimes, it is great to be able to give them a treat and know that it is suitable.
Ideally, if you are working in a situation where you need to make volume of this, it is easy to scale up. And, wouldn’t it be great made with a mixture of lemon and lime! For colour, your could make a ruby grapefruit curd. Use your imagination for making dishes that are beautiful to look at. As well as beautiful to eat.
- small saucepan
- fine sieve
- 3 lemons zest and juice
- 1/2 cup caster sugar
- 3 eggs 60g size used
- 80 grams butter
- Put the eggs and sugar in your saucepan and whisk to combine well.
- Whisk in the butter cubes, zest and juice.
- Place on the stove on gentle heat and gradually bring to a low simmer. Stir all the time with the whisk as it will thicken quickly.
- When it is the consistency of thickened or dollop cream, run it through your fine sieve into a small bowl. This step is necessary if you are needing it to be completely lump free, and remove the zest. But omit the sieving if that is not required.
- If you are not making it into a mousse straight away, divide into two sterilised jars and seal. It will keep in the fridge for up to 2 weeks.