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easy lemon mousse

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.