Lemon Mousse Recipe | Classic French Dessert

1. 1

   Prepare the lemon mixture

   In a bowl, whisk together egg yolks, sugar, and lemon juice until fully combined.

   Make sure to use fresh lemon juice for best flavor.
2. 2

   Heat the mixture

   Place the lemon mixture over a double boiler and cook, stirring constantly, until it thickens slightly.

   Do not let it boil to avoid curdling the eggs.
3. 3

   Cool the mixture

   Remove from heat and let it cool to room temperature.

   This step is crucial for the mousse texture.
4. 4

   Whip the cream

   In a separate bowl, whip the heavy cream until soft peaks form.

   Be careful not to over-whip the cream.
5. 5

   Combine mixtures

   Gently fold the whipped cream into the cooled lemon mixture until fully incorporated.

   Use a spatula to keep the mixture light and airy.
6. 6

   Chill the mousse

   Spoon the mousse into serving dishes and refrigerate for at least 2 hours until set.

   Chilling helps the flavors to meld beautifully.

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