Lemon Mousse

Light, creamy and low in sugar, this Lemon Mousse is easy to make. It is a delightful summer snack or finale to an elegant meal.



4 organic, eggs from pasture grazed chickens
½ cup organic sugar
¼ teaspoon salt
2 organic lemons (juice and zest)
¼ cup organic heavy cream
½ teaspoon vanilla

Optional Garnish:
5 organic mint leaves
organic whipped cream
organic raspberries

Make the curd: In a large pan, whisk together 2 eggs, 2 yolks (reserve 2 whites) with sugar. Add salt, lemon juice and lemon zest; stir until smooth. Cook on medium heat, stirring occasionally, until mixture thickens. (About 5-10 minutes or until it is the consistency of a loose pudding). Sift through a wire mesh strainer into a large bowl; place in refrigerator to chill for a few minutes.

In a medium bowl, whisk the egg whites until stiff peaks form. Gently fold into the curd; set aside.

In a medium bowl, whisk cream and vanilla until stiff peaks form. Gently fold into curd mixture.
Spoon into serving dishes; chill.

Optional Garnish: Top with whipped cream, raspberries and a sprig of mint.

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