This vibrant and refreshing Zesty Lemon Mousse is served in lemon halves for a unique and elegant presentation. The creamy mousse, with its perfectly balanced tartness and smooth texture, makes it a standout dessert for any occasion. It’s an excellent way to impress guests while keeping the preparation simple and straightforward.
Preparation Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6-8
Ingredients:
- For the Mousse:
- 3 large lemons (for the dessert)
- 1 lemon (for zest)
- 180 ml (3/4 cup) water
- 120 ml (1/2 cup) lemon juice
- 150 grams (3/4 cup) sugar
- 30 grams (2 tablespoons) cornstarch
- 100 grams (1/3 cup) condensed milk
- 3 egg yolks
- Lemon peel (from 1 lemon)
- 50 grams (3.5 tablespoons) soft butter
Directions:
- Prepare the Lemons:
- Halve the 3 large lemons and scoop out the pulp, ensuring the shells are clean and intact.
- Zest the peel of 1 lemon and set aside.
- Squeeze the lemons to extract 120 ml (1/2 cup) of juice.
- Mix the Ingredients:
- In a medium saucepan, combine 180 ml (3/4 cup) water, 120 ml (1/2 cup) lemon juice, 150 grams (3/4 cup) sugar, 30 grams (2 tablespoons) cornstarch, 100 grams (1/3 cup) condensed milk, and 3 egg yolks.
- Add the lemon zest and peel for extra flavor. Whisk until the mixture is smooth.
- Cook the Mixture:
- Heat the mixture over low heat, stirring constantly to prevent lumps. Cook until thickened, about 5-7 minutes.
- Once thickened, remove from heat.
- Finish the Mousse:
- Add 50 grams (3.5 tablespoons) of soft butter to the mixture and stir well until fully incorporated.
- Allow the mousse to cool to room temperature.
- Assemble and Chill:
- Carefully spoon the cooled mousse into the prepared lemon halves.
- Place the filled lemon halves in the refrigerator and let them rest for at least 2 hours to set.
- Serve:
- Serve chilled, garnished with extra lemon zest or a fresh mint leaf if desired.
Serving Suggestions:
- Pair with shortbread cookies for a delightful crunch.
- Serve with fresh berries for added sweetness and color.
- Dust with powdered sugar for a classic touch.
- Add a dollop of whipped cream on top for extra indulgence.
- Use as a centerpiece dessert for brunch or a summer gathering.
Cooking Tips:
- Use fresh lemons for the best flavor. Avoid bottled lemon juice.
- Whisk constantly while cooking the mousse to prevent lumps.
- Ensure the lemon halves are stable by trimming a small piece off the bottom if necessary.
- Chill the mousse for the full 2 hours to allow it to set properly.
- Use unsalted butter for a smoother taste.
Nutritional Benefits:
- Vitamin C: Fresh lemon juice is an excellent source of Vitamin C, which supports immunity.
- Protein: Egg yolks provide protein and essential nutrients.
- Calcium: Condensed milk adds calcium to the dessert.
- Low Fat: A relatively light dessert option compared to other creamy desserts.
Dietary Information:
- Vegetarian-friendly
- Gluten-free
- Contains dairy and eggs (not suitable for vegan or lactose-intolerant diets).
Nutritional Facts (Per Serving):
- Calories: 200
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 7 g
- Fiber: 0 g
- Sodium: 60 mg
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- These are not freezer-friendly as the mousse texture may change.
Why You’ll Love This Recipe:
- Unique and elegant presentation in lemon halves.
- Perfectly balanced flavor between tartness and creaminess.
- Simple yet impressive, making it ideal for special occasions.
- Customizable with various toppings and garnishes.
Conclusion:
This Zesty Lemon Mousse is a delightful and refreshing dessert that combines tangy citrus with creamy indulgence. Served in lemon halves, it’s a visually appealing treat that’s as fun to make as it is to eat. Whether for a casual summer meal or a sophisticated dinner party, this mousse is sure to leave a lasting impression on your guests.
Frequently Asked Questions:
- Can I use a substitute for condensed milk?
- Yes, you can use sweetened coconut cream or evaporated milk with added sugar as a substitute.
- Can I use store-bought lemon juice?
- Fresh lemon juice is highly recommended for the best flavor, but store-bought juice can work in a pinch.
- Can I make this dessert vegan?
- Yes, replace the condensed milk with coconut cream and the egg yolks with a cornstarch-water mixture.
- How far in advance can I make this dessert?
- You can make it up to 2 days in advance and store it in the refrigerator.
- Can I use other citrus fruits?
- Absolutely! Try using lime, orange, or grapefruit juice for a twist on the flavor.
- How do I prevent the mousse from curdling?
- Cook the mixture over low heat and stir constantly to avoid curdling.
- What can I do with leftover lemon pulp?
- Use it for lemonade, salad dressings, or marinades.
- Can I add alcohol to this recipe?
- A splash of limoncello or orange liqueur can enhance the flavor for adults.
- What if my mousse doesn’t set?
- Ensure the mixture thickens adequately while cooking, and chill for at least 2 hours.
- Can I make this dessert less sweet?
- Reduce the sugar slightly and add more lemon juice for a tangier flavor.