Easy Lemon Mousse

easy lemon mousse

Thank you to safest Choice Eggs for sponsoring this post.

It’s odd, that old adage, the one begins,”when life gives you lemons…”

It infers that getting lemons from life is very very bad, when, if you ask me, I can’t think of many things more wonderful. Put a bowlful in the center of your dining room table and it’s instant pretty. Squeeze a tablespoon into a glass with honey and sparkling water and you’ve got instant thirst quencher. Add wedges alongside roasted vegetables and you’ve got instant flavor. And fold lemon curd into eggs whites and cream, and it’s an instant, luscious cloud of lemony dessert.

That’s what this is: a light and easy lemon mousse that weighs in at about 200 calories a serving.

This light and easy lemon mousse uses a special shortcut (and comes in at just about 200 calories a serving!). Click To Tweet

This recipe requires just a few core ingredients with no need to turn on the oven. One of the keys to the ease is that I’ve built in a major short cut.

The recipe calls for prepared lemon curd rather than homemade. Store bought  lemon curd is pretty darn good and can be found in the jams and jellies section or baking section of many markets.

Just peek at the ingredients to be sure nothing frightening lurks in there (hello, Yellow Dye 5).

If you want to make your own lemon curd, go for it. Here’s a recipe from the folks at Cooking Light.

You’ll note that the egg whites here aren’t cooked. Yikes. Not to worry, just be sure to use pasteurized egg whites such as Safest Choice to avoid the risk of salmonella.

In the end, what you have is a light and luscious lemony dessert that will serve four generously or six a little lighter. It’s just the right balance to some of the heavy celebratory meals this time of year. It feels special enough for the holidays without putting you into a sugar coma.

When life gives you lemons. Celebrate. And make lemon mousse.

easy lemon mousse
5 from 1 vote
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Lighter Lemon Mousse

A lighter, though plenty luscious mousse that comes in at about 200 calories a serving. Relying on store-bought lemon curd makes this an easy dessert to pull together.

Ingredients

  • 3 pasteurized eggs , such as Safest Choice, at room temperature
  • 3/4 teaspoon cream of tartar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 eight-ounce jar prepared lemon curd

Instructions

  1. Separate the eggs. Put the egg whites into a large, supremely clean metal bowl. Reserve the yolks for another use.
  2. Whip the egg whites with an electric mixer starting on medium-low speed. After about 1 minute, when the whites begin to foam, add the cream of tartar and continue to beat, gradually increasing speed to high. Whip into stiff peaks, keeping in mind that pasteurized whites take longer to whip than non-pasteurized, so be patient. Gently transfer the whipped whites to another bowl.
  3. Pour the heavy cream into the bowl you used to beat the whites (no need to clean it first) and whip the cream into stiff peaks, adding the sugar about halfway through.
  4. Add the lemon curd to the bowl with the whipped cream and use a rubber spatula to gently fold the cream into the curd. Once smooth and fully incorporated, add the beaten egg whites and gently fold those in.
  5. Spoon the mousse into small serving glasses or ramekins and serve immediately or chill and serve within a few hours.

easy lemon mousse

Comments

12.16.2013 at 4:58 AM #

Valerie

I wonder how far ahead you could make these? How long would they last?

12.16.2013 at 4:58 AM #

katiemorford

I made them late morning and they held up until the evening, but had deflated by the next day

12.16.2013 at 9:42 AM #

Cynthia

This sounds so yummy! Do you know if there is a soy “whipping cream” on the market? I’m thinking that soy steams up pretty well in a latte and know that you can get already-whipped soy topping but don’t think I’ve seen a soy produce in a heavy cream version.
Thanks Katie

12.16.2013 at 9:42 AM #

katiemorford

I’m not familiar with a soy “cream” that will whip well enough to hold up in this dessert. I have heard of folks using coconut milk in place of heavy cream. I think the coconut/lemon flavor here might be delicious. Here’s a link for how to do it: http://www.thekitchn.com/how-to-make-whipped-cream-from-152490 All that being said, you never really know until you give it whirl!

12.16.2013 at 10:06 AM #

Lisa [With Style & Grace]

my husband loves lemon desserts and would go crazy for this!

12.16.2013 at 10:06 AM #

katiemorford

Oh good…plus it’s naturally gluten-free 🙂

12.16.2013 at 12:18 PM #

Anne Mullen

Can this recipe be doubled or tripled to serve more people? It sounds and looks delicious, and good for a party.

12.16.2013 at 12:18 PM #

katiemorford

I would expect it would work just fine if doubled or tripled. Just be gentle with the folding.

12.16.2013 at 9:18 PM #

Gaby

Oh I could SO go for one of these right now! I love lemon anything!

12.16.2013 at 11:24 PM #

Jane

Yes please I’ll eat all 4 servings. I love this idea. Thank you! A question – does cream of tartar hold the ingredients together better? I see it occasionally and am intrigued.

12.16.2013 at 11:24 PM #

katiemorford

Yes, it seems to help those eggs whites hold their shape.

12.17.2013 at 7:44 AM #

HeatherChristo

these are so, so pretty! I am a sucker for anything lemon and these look amazing!

06.13.2014 at 9:21 PM #

Maria

Do you think liquid egg whites (Trader Joe’s cage-free) would work in this recipe?

06.13.2014 at 9:21 PM #

katiemorford

Yes. I’ve tested this with liquid egg whites in addition to Safest Choice. Just be sure to follow the same instructions as with the Safest Choice Eggs since it takes a little more time for pasteurized whites to whip.

04.21.2018 at 3:19 PM #

Judi

Would you be able to
Use lemon curd. With some beaten up,egg whites. And then fold into,the curd to n
Make a lemon chiffon,pie. Would that work

Judi

04.22.2018 at 7:24 PM #

katiemorford

I think that would make a fine pie!

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