Creamy Lemon Mousse

Prepare to embark on a culinary journey that celebrates the vibrant essence of lemons. This mousse is more than a dessert; it's a carefully orchestrated symphony of flavor and texture. Each ingredient is selected with precision, each technique executed with care, to create a dessert that's simultaneously sophisticated and approachable. Light yet indulgent, tangy yet smooth, this lemon mousse promises to transport your taste buds to a realm of pure gastronomic pleasure. Get ready to transform simple ingredients into an extraordinary experience.

Equipment

Large mixing bowls
Whisk
Electric mixer
Zester
Juicer
Saucepan
Rubber spatula
Measuring cups/spoons
Fine-mesh strainer
Piping bag (optional)
Serving glasses or ramekins

Ingredients

For the Lemon Mousse
4 large egg yolks
1/2 cup granulated sugar
1/3 cup fresh lemon juice
2 tablespoons lemon zest
Pinch of salt
1 cup heavy whipping cream
2 teaspoons vanilla extract
Optional Garnish
Fresh mint leaves
Lemon zest
Whipped cream
Candied lemon peel

Instructions

Whisk egg yolks and sugar in a heatproof bowl until pale and thick.
Add lemon juice, zest, and salt. Whisk to combine.
Create a double boiler by placing the bowl over simmering water.
Cook, whisking constantly, until mixture thickens (about 5-7 minutes).
Remove from heat. Strain through fine-mesh sieve to remove any lumps.
Cool the lemon curd completely by placing plastic wrap directly on surface.
Whip heavy cream and vanilla to stiff peaks in a separate bowl.
Gently fold whipped cream into cooled lemon curd.
Divide mousse into serving glasses.
Refrigerate for minimum 2 hours before serving.
Garnish with optional toppings before serving.

Notes

Use room temperature eggs for smoother curd
Fresh lemon juice is crucial for best flavor
Ensure no egg yolk enters white during separation
Whip cream just before peaks form
Can be prepared one day in advance