Corsican Lemon Mousse
This rich, silky mousse brightened with tangy lemons makes an elegant end to a meal. Todd Coleman

This creamy lemon dessert showcases the fruit’s flavor beautifully.

Yield: serves 8-10


  • 8 eggs
  • 1 14 cups sugar
  • 12 tsp. kosher salt
  • Juice and zest of 4 lemons
  • 1 cup heavy cream
  • 1 tsp. vanilla extract


  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.