Ingredients
Scale
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon fresh lemon zest
- Dash salt
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice, about 4 lemons
- 3 large whole eggs
- 3 large eggs, separated
- 1 cup plus 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 1/2 cup freshly squeezed lemon juice, about 4 lemons
- Salt
- 1 cup heavy whipping cream
- 1/2 cup homemade lemon curd, room temperature
- 1 cup heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Zest the lemons carefully, ensuring only the yellow zest is removed. Set aside the zest.
- Cut the lemons in half and juice them to reserve 1/2 cup of fresh lemon juice.
- In a large mixing bowl (using a stand mixer or hand mixer), cream together the butter until smooth.
- Add the sugar, salt, and lemon zest; mix until combined.
- Crack the eggs into a small bowl and remove any chalaza from each yolk. Add eggs one at a time to the mixing bowl, mixing well after each addition. Then add in lemon juice and salt.
- Transfer this mixture to a medium saucepan. Cook on low heat while stirring constantly until thickened (about 8–10 minutes). Remove from heat.
- Spoon the lemon curd into another bowl and let cool to room temperature. Cover with plastic wrap placed directly on top to prevent skin formation.
- In a heatproof bowl, combine whole eggs, egg yolks, remaining sugar, lemon zest, lemon juice, and salt. Whisk well.
- Place this bowl over simmering water (medium heat) and whisk until thickened like pudding (approximately 12 minutes). Afterward, cool for 15 minutes then refrigerate for 1–2 hours.
- In a stand mixer fitted with a whisk attachment (or use a hand mixer), add about two-thirds of egg whites along with a pinch of salt. Beat until soft peaks form.
- Gradually add sugar while continuing to beat until stiff peaks are reached. Gently fold these egg whites into your chilled lemon filling using a rubber spatula.
- Without washing your mixing bowl, add heavy whipping cream. Start beating on medium-low speed until slightly thickened before turning up to high speed until stiff peaks form.
- Carefully fold this whipped cream into your lemon mixture followed by gently incorporating homemade lemon curd.
- Transfer your final mixture into a souffle dish (7-inch diameter x 3-inch deep) and chill for at least one hour before serving.
- In your stand mixer again fitted with whisk attachment (or using hand mixer), beat cold whipping cream on medium-low speed until starting to thicken. Then add powdered sugar and vanilla extract; continue beating until stiff peaks form.
- Use a decorating bag fitted with your favorite piping tip to dollop whipped cream over chilled mousse or simply spoon onto servings.
- Optionally place small quarter slices of lemon between whipped cream dollops for garnish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 19g
- Sodium: 65mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 110mg