May 17, 2012

Mousse au Citron (Lemon Mousse)

This creamy lemon dessert showcases the fruit's flavor beautifully. This recipe first appeared in our May 2012 issue along with David McAninch's story Pleasure Island.

Credit: Todd Coleman

SERVES 8�10

INGREDIENTS

8 eggs
1 ¼ cups sugar
½ tsp. kosher salt
Juice and zest of 4 lemons
1 cup heavy cream
1 tsp. vanilla extract

INSTRUCTIONS

1. Whisk together 4 eggs, 4 yolks (reserve remaining whites), and 1 cup sugar in a 4�qt. saucepan. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill.

2. Whisk egg whites and remaining sugar in a bowl until stiff peaks form; add to curd. Fold gently until combined; set aside. Whisk cream and vanilla in a bowl until stiff peaks form; add to curd mixture. Fold until combined. Spoon mousse into serving cups; chill before serving.

This article was first published in Saveur in Issue #147

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Ratings & Reviews (3)

by DEAH on 2012-05-17

This sounds great. I wonder if you could "shortcut" this be using prepared lemon curd?

by SAVEUR TEAM on 2012-05-17

Hi DEAH! Thanks, and yes, you could totally use prepared lemon curd if you want!

by BENDERRODRIGUEZ on 2012-09-03

Baking is a hobby of mine, and this might be the best thing I've ever made. It's out-of-this-world delicious. I could literally eat the entire amount in one sitting.

A few questions, though:

1. If I wanted to use limes instead of lemons, how much lime juice would I need?
2. I think the mousse would make a great filling for a white cake. Any suggestions on a good, complementary icing?

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