Does anything scream Spring more than lemon? We can't get enough of this amazing, light dessert our good friend Des introduced us to. It is so creamy and delicious!
We have tried a lot of desserts in our day, and its hard to impress us! But Des did just that with this Mousse. Let's be honest, everything that Des does is spectacular! If you follow along on our instagram, then you have seen her incredible home and seen her work in our very own Food Nanny kitchen! The work she did to transform Food Nanny Sr.'s home is truly a dream for us. We love cooking for our family even more now!
Des's style is timeless, and she is full of so much wisdom. So it is no surprise that we love something else of hers, the incredible lemon dessert!
This is the perfect dessert for your next lunch, or any occasion really! Pair it with a delicious cookie or lemon bar like we did, or serve on its own. This lemon mousse is bound to impress, so get cooking!
Food Nanny Lemon Mousse
- 4 large eggs
- 4 large eggs separated (save the whites)
- 1 cup sugar (Plus 2 1/2 Tablespoons)
- 4 medium juice of lemons
- 1/4 tsp Fleur de Sel Salt
- 1 cup heavy whipping cream
- 1/2 cup Trader Joe's Lemon Curd
In a double broiler, whisk together the eggs, yolks (save the whites for later), 1 cup of sugar, zest, lemon juice, and Fleur de Sel.
Cook over simmering water, stirring constantly, for about 12 minutes or until the mixture is thick like pudding. Remove from heat.
Let sit for 15 minutes. Now cover the very top of the lemon mixture with plastic wrap. Place in refrigerator for at least 1 hour, or until chilled.
With an electric mixer, beat the egg whites with a pinch of Fleur de Sel and the remaining 2 1/2 Tablespoons of sugar until stiff peaks form. Gently fold into the chilled mousse using the spatula.
Beat the whipping cream until stiff and blend into the mousse as well. Fold in the lemon curd.
Pour into a 7 inch by 3 inch souffle dish. Chill again and serve cold.
*If you don't have a double broiler, use a stainless bowl placed over the simmering water in a pan.
*If you have a Danish Dough Whisk, its a nice way to do the mixing for this recipe.
*Use 6 small individual ramekins instead of the souffle dish.