Let’s whip up a light and fluffy lemon mousse that’s bursting with the fresh taste of lemons! This dessert is super simple to make. We’ll start by squeezing some lemons for their juice and getting zest from another for that extra lemony kick. Then, we mix it with sugar, water, and a few other ingredients to create a creamy and tangy mousse. Once it’s all mixed and thickened, we chill it until it’s perfectly set. This lemon mousse is the perfect treat for anyone who loves the sweet and slightly tart flavor of lemons in a super smooth and airy dessert. Get ready to enjoy a spoonful of sunshine!
Ingredients:
- 4 large lemons (3 for juice and dessert, 1 for zest)
- 180ml water
- 120ml fresh lemon juice
- 150g sugar
- 30g cornstarch
- 100g condensed milk
- 3 egg yolks
- Zest of 1 lemon
Instructions:
- Prepare the Lemons: Cut all the lemons in half. For three of them, scoop out the inside, being careful to remove all the pulp. Squeeze these lemons to collect the juice. For the remaining lemon, use a zester or a grater to remove just the outer zest, avoiding the bitter white pith.
- Juice and Zest: You should now have 120ml of lemon juice from the squeezed lemons. Set aside the zest from the fourth lemon for later use.
- Mix the Ingredients: In a medium saucepan, combine 180ml of water, the 120ml of lemon juice, and 150g of sugar. Stir over low heat until the sugar dissolves.
- Thicken the Mixture: Dissolve 30g of cornstarch in a small amount of water to make a slurry. Add this to the saucepan, increasing the heat to medium. Stir continuously until the mixture starts to thicken.
- Add Egg Yolks and Condensed Milk: In a separate bowl, lightly beat the 3 egg yolks. Temper the yolks by slowly adding a small amount of the hot lemon mixture, stirring constantly to prevent the eggs from scrambling. Then, pour the tempered yolks back into the saucepan. Add 100g of condensed milk and the lemon zest, stirring well to combine.
- Cook Until Thickened: Continue to cook the mixture on medium heat, stirring constantly, until it thickens to a mousse-like consistency. This should take a few minutes.
- Chill the Mousse: Once thickened, remove the mousse from heat and let it cool slightly. Then, pour into individual serving dishes or a large bowl. Refrigerate for at least 2 hours, or until set and chilled.
- Serve: Garnish with a little extra lemon zest or a thin lemon slice before serving. Enjoy this light and tangy lemon mousse as a refreshing dessert!
This recipe offers a delightful twist on traditional mousse, featuring the bright and zesty flavors of lemon, perfect for a light dessert or a palate cleanser.