Fluffy and Tangy Lemon Mousse with Silky Lemon Curd: Your Ultimate No-Bake Dessert Recipe
Prepare to fall in love with this extraordinary lemon mousse, a dessert that perfectly balances an ultra-fluffy texture with a rich creaminess, all while delivering an invigorating tangy and zesty flavor. What truly sets this recipe apart is its luscious lemon curd base, infusing every bite with an intensely authentic lemon taste. Unlike many delicate desserts, this mousse boasts remarkable stability, holding its elegant shape beautifully whether scooped from a grand serving bowl or presented in individual portions. We use eggs to achieve both its rich flavor profile and its signature airy texture, but rest assured, they are thoroughly cooked, ensuring a safe and delightful treat for everyone.
Imagine capping off a celebratory dinner with a generous serving of this light and refreshing confection. I find it utterly irresistible when a scoop is gently adorned with a whisper of high-quality extra virgin olive oil and a vibrant fresh basil leaf, adding an unexpected layer of depth and herbaceousness that complements the citrus notes wonderfully. This isn’t just a dessert; it’s an experience. The best part? It’s an ideal make-ahead option, requiring several hours or even an overnight chill in the refrigerator to achieve its perfect set, making it a stress-free finale for any gathering.
🍋 Why You’ll Absolutely Adore This Lemon Mousse Recipe
If you’re searching for a dessert that impresses without the stress, look no further. This lemon mousse recipe consistently receives rave reviews, and here’s why it’s destined to become a staple in your culinary repertoire:
- Effortlessly Easy, No-Bake Lemon Dessert: Forget about turning on the oven! This incredible lemon mousse requires absolutely no baking, making it a perfect choice for warmer months or when you simply want a quick yet elegant dessert. With just a handful of straightforward steps, you can create a dessert bursting with vibrant lemon flavors and an irresistibly fluffy, creamy texture that tastes like it came from a gourmet patisserie. It’s ideal for both novice bakers and experienced cooks seeking a simple, impactful sweet treat.
- Perfectly Scoopable and Stable Texture: One of the hallmarks of a truly exceptional mousse is its ability to hold its form. Our lemon mousse is engineered for perfection in this regard. It sets beautifully, allowing you to elegantly scoop generous portions from a large, communal bowl onto individual serving plates. This stability also makes it fantastic for individual serving cups, martini glasses, or small ramekins, offering versatility in presentation for any occasion, from casual family dinners to sophisticated dinner parties. Its robust structure means no embarrassing collapses or runny puddles, just pure, poised deliciousness.
- Unforgettably Fluffy and Creamy: Prepare for a texture sensation! This mousse achieves its heavenly, cloud-like consistency through a masterful combination of perfectly whipped cream and a delicate Swiss meringue. The airy lightness of the meringue, folded gently into the rich lemon curd and velvety whipped cream, creates a dessert that is both substantial and ethereal. Each spoonful melts in your mouth, leaving behind a delightful tang that awakens the palate and satisfies the sweet tooth without being overly heavy.
- Completely Safe with Cooked Eggs: For those concerned about consuming raw eggs, this recipe offers complete peace of mind. We meticulously cook both the egg yolks and egg whites during the preparation process. The yolks are gently cooked within the luxurious lemon curd, ensuring a rich, safe base. The egg whites are transformed into a stable Swiss meringue, where they are heated over a double boiler to a safe temperature (165°F or 74°C) before being whipped to glossy, stiff peaks. This method not only guarantees food safety but also results in a more robust and stable mousse that holds up beautifully, eliminating any worries about raw ingredients.
📝 Essential Key Ingredients for Perfect Lemon Mousse
To achieve the most sublime lemon mousse, understanding the role of each ingredient is crucial. Here’s a breakdown of what you’ll need, along with essential tips for optimal results.
For precise measurements and full instructions, please refer to the comprehensive recipe card below.
- Fresh Lemons: The star of the show! You’ll need approximately two large, bright yellow lemons. One lemon will be used for both its vibrant zest and its juice, while the second will provide additional juice to ensure that intense, fresh lemon flavor shines through. Always opt for fresh lemons over bottled juice for the best possible taste and aroma, as the zest contains essential oils that are key to the dessert’s brightness.
- Large Eggs: This recipe cleverly utilizes three whole large eggs, separated into yolks and whites. The yolks form the creamy, rich base of the lemon curd, contributing to its luxurious texture and depth of flavor. The whites are transformed into a stable Swiss meringue, which is vital for the mousse’s signature airy lightness and structure. There will be no leftover egg components, ensuring an efficient and zero-waste preparation.
- Heavy Whipping Cream (35%): Essential for achieving that desired richness and impeccable scoopable texture. Using a cream with at least 35% fat content (often labeled as heavy cream or whipping cream) ensures it whips up beautifully to stiff peaks. Without sufficient cream, the mousse tends to be too light, potentially lacking the luxurious mouthfeel and structural integrity needed to hold its shape gracefully. Ensure it’s well-chilled before whipping for optimal volume.
- Unsalted Butter: Butter lends a wonderful silkiness and depth to the lemon curd. While you can use either salted or unsalted butter, I highly recommend unsalted butter to maintain precise control over the overall saltiness of your dessert. If you opt for salted butter, omit the additional salt listed in the recipe to prevent the mousse from becoming too savory.
- Pure Vanilla Extract: Just a hint of high-quality pure vanilla extract works wonders in elevating and rounding out the bright, citrusy notes of the lemon. It acts as a subtle background flavor, enhancing the overall complexity without overpowering the main lemon profile.
- High-Quality Extra Virgin Olive Oil (Optional, but Highly Recommended): This might seem like an unconventional addition, but trust me, it’s a game-changer! Think of it like drizzling excellent olive oil over vanilla ice cream – the concept is similar. A light drizzle of a high-quality, fruity, and slightly peppery extra virgin olive oil introduces an unexpected layer of richness and a sophisticated counterpoint to the creamy and tangy lemon mousse. It’s an elevated garnish that truly transforms the dessert into something extraordinary.
- Fresh Basil Leaves (Optional Garnish): Continuing the theme of unexpected delights, fresh basil leaves are a fantastic garnish for this dessert. Their fresh, slightly peppery, and aromatic notes create a beautiful synergy with the lemon and olive oil flavors. A small leaf placed artfully on each serving adds both visual appeal and a burst of complementary taste, making the dessert feel even more gourmet and refreshing.
👩🍳 Step-by-Step Guide: Crafting Your Exquisite Lemon Mousse
Creating this stunning lemon mousse is a rewarding process, broken down into manageable steps. Follow these instructions carefully to achieve the perfect balance of flavor and texture.
Step 1: Prepare the Lemon Curd Base. In a small, non-reactive saucepan, combine the separated egg yolks, ¼ cup of granulated sugar, the finely grated zest from one lemon, and ⅓ cup of freshly squeezed lemon juice. Stir these ingredients thoroughly until they are well combined and smooth. Place the saucepan over low to medium-low heat, stirring continuously with a whisk or rubber spatula. This constant stirring is crucial to prevent the eggs from scrambling and to ensure even cooking. Continue to cook until the mixture visibly thickens, coating the back of a spoon, and gently bubbles. This typically takes about 5-7 minutes. Do not boil vigorously.
Step 2: Finish and Cool the Lemon Curd. As soon as the curd has thickened and is removed from the heat, immediately stir in the butter, vanilla extract, and sea salt. The residual heat from the curd will quickly melt the butter, creating a silky-smooth consistency. Stir until all the butter is fully incorporated and the mixture is glossy. Next, to achieve that incredibly smooth texture characteristic of a professional mousse, strain the warm lemon curd through a fine-mesh sieve directly into a large mixing bowl. This step removes any lemon zest particles or tiny lumps that may have formed, ensuring a perfectly smooth base. Set the strained lemon curd aside to cool completely to room temperature. You can stir it occasionally to speed up the cooling process.
Step 3: Begin the Swiss Meringue. To prepare the stable Swiss meringue, select a heatproof mixing bowl (preferably metal or glass) that fits snugly over a small saucepan without touching the simmering water below. Fill the saucepan with about an inch or two of water and bring it to a gentle simmer – ensure the water does not boil vigorously. In your heatproof bowl, combine the separated egg whites and ½ cup of granulated sugar. Whisk these ingredients together constantly as the bowl sits over the simmering water. The gentle heat will dissolve the sugar and cook the egg whites. Continue whisking until the mixture reaches 165°F (74°C) on a reliable instant-read thermometer. Alternatively, if you don’t have a thermometer, carefully rub a small amount of the mixture between your fingers; if it feels hot to the touch and there are no discernible sugar grains, it’s ready. This cooking process ensures the eggs are safe to consume and creates a highly stable meringue.
Step 4: Whip the Swiss Meringue. Immediately after removing the egg white mixture from the heat, transfer it to a stand mixer fitted with a whisk attachment, or use a handheld electric mixer. Begin whipping on medium-high speed. Continue to whip the meringue until it forms glossy, firm, and stiff peaks. This process usually takes about 5-8 minutes, depending on your mixer’s power. The meringue should be thick, voluminous, and hold its shape when the whisk is lifted, creating beautiful, stable peaks. This airy meringue is what gives our mousse its characteristic lightness.
Step 5: Combine Meringue and Lemon Curd. With your cooled lemon curd and whipped Swiss meringue ready, it’s time to gently combine them. Take about half of the whipped meringue and delicately fold it into the lemon curd using a large rubber spatula. Use a cutting and folding motion, turning the bowl as you go, to incorporate the meringue without deflating it. Once the first half is mostly combined, add the remaining meringue and continue folding just until no streaks of white remain. The key here is to be very gentle and stop folding as soon as the mixture is homogenous, preserving as much of that precious air as possible.
Step 6: Whip the Heavy Cream. In a separate, clean, and chilled mixing bowl (you can even use the same bowl used for the meringue if you scrape it clean—though a fresh one is ideal for maximum volume), pour the chilled heavy whipping cream. Using an electric mixer with a whisk attachment, whip the cream on medium-high speed until it forms stiff peaks. The cream should be thick and hold its shape firmly, similar to the meringue. Be careful not to over-whip, as it can quickly turn into butter. Stop as soon as it reaches the stiff peak stage.
Step 7: Fold in the Whipped Cream and Chill. Now, gently fold the whipped cream into your lemon curd and meringue mixture. Again, use a light hand and a broad rubber spatula, folding until the cream is just incorporated and no white streaks are visible. Overmixing at this stage can deflate the mousse and affect its final texture. Once combined, carefully transfer the mousse into a large serving bowl or divide it among individual serving cups, depending on your preferred presentation. Smooth the top with a spatula, wipe any mousse from the edges of the bowl for a clean finish, cover tightly with plastic wrap, and refrigerate for a minimum of two hours. For the best set and most robust flavor, I highly recommend chilling it overnight.
Step 8: Garnish and Serve. When you’re ready to indulge, retrieve the beautifully chilled lemon mousse from the refrigerator. Scoop generous portions onto your serving plates. For an exquisite touch that truly elevates the dessert, drizzle a small amount of high-quality extra virgin olive oil over each serving. The peppery, rich notes of the olive oil create a fascinating contrast with the sweet, tangy lemon. Finish with a fresh basil leaf, delicately placed on top, for an aromatic garnish that complements the citrus and olive oil flavors. Serve immediately and enjoy the refreshing, luxurious taste of your homemade lemon mousse!
✔️ Expert Tips for a Flawless Lemon Mousse
Achieving a restaurant-quality lemon mousse is entirely within reach with these professional insights. Pay close attention to these details for the best possible results:
- Always Strain the Lemon Curd: This step is non-negotiable for a truly sublime, silky-smooth mousse. Straining the freshly cooked lemon curd through a fine-mesh sieve is crucial for two reasons: it effectively removes any small pieces of cooked egg that might have formed despite constant stirring, and it separates the lemon zest, which has already imparted its flavor but could otherwise create an undesirable texture in the final mousse. The result is an incredibly uniform and luxurious base.
- Master the Art of Gentle Folding: The ethereal lightness of this mousse relies heavily on the air incorporated during the whipping of both the Swiss meringue and the heavy cream. When combining these airy components with the lemon curd base, it is absolutely vital to be gentle. Use a large rubber spatula and employ a ‘cut and fold’ technique, turning the bowl as you go. Mix just until the ingredients are evenly incorporated and no streaks remain. Overmixing will quickly deflate the mixture, leading to a denser, less appealing mousse. Stop folding as soon as everything is homogenous to preserve that cloud-like texture.
- Invest in High-Quality Extra Virgin Olive Oil for Garnish: While optional, the olive oil drizzle is truly what elevates this dessert from delightful to extraordinary. A light, fruity, and slightly peppery extra virgin olive oil provides a sophisticated layer of richness and an intriguing counterpoint to the sweet and tangy lemon. Avoid using a standard cooking olive oil; seek out a cold-pressed, high-quality finishing oil that you would enjoy on its own. It’s a small touch that makes a huge gourmet impact, offering a beautiful balance of flavors.
- Ensure All Components are Properly Chilled or Cooled: For optimal results, ensure your lemon curd is completely cooled to room temperature before folding in the meringue and whipped cream. Similarly, the heavy whipping cream should be thoroughly chilled before whipping. Cold temperatures help these ingredients maintain their structure and integrate properly into the mousse, preventing a runny or separated final product.
- Patience with Chilling Time is Key: While the mousse will begin to set after two hours, allowing it to chill overnight in the refrigerator truly makes a difference. This extended chilling time permits the flavors to meld beautifully and the mousse to firm up completely, ensuring that perfect scoopable texture and enhanced stability. Plan accordingly, as this dessert is perfect for making ahead!
🥄 Make Ahead and Storage for Your Lemon Mousse
One of the many advantages of this delightful lemon mousse is its exceptional suitability as a make-ahead dessert. In fact, preparing it in advance is highly recommended, as it requires ample time to properly set and develop its full flavor and texture in the refrigerator. This makes it an ideal choice for entertaining, allowing you to focus on your guests rather than last-minute preparations.
Optimal Chilling for the Best Texture
While a minimum of two hours chilling is sufficient for the mousse to set, for truly superior results and the most robust stability, I strongly advise making it the night before you plan to serve. Overnight chilling allows the various components to fully meld and firm up, resulting in a perfectly scoopable and irresistibly creamy consistency. The stability of this mousse is significantly enhanced by the Swiss meringue method used for the egg whites. Because the egg whites are cooked, the meringue is naturally stabilized, meaning it won’t weep or collapse, ensuring your mousse remains beautifully structured and inviting.
Storage Guidelines
Once prepared, your lemon mousse should be stored in an airtight container or covered tightly with plastic wrap directly in the serving bowl to prevent it from absorbing any refrigerator odors or forming a skin. Keep it chilled in the refrigerator. This mousse maintains its exquisite taste and texture for up to three days. Beyond this period, while still safe to eat, its delicate texture might begin to diminish slightly. It’s truly best enjoyed within this timeframe to appreciate its freshness and fluffiness.
Serving Suggestions for Make-Ahead Mousse
Preparing the mousse ahead of time also opens up possibilities for stress-free serving. You can portion it into individual glasses or ramekins before chilling, making serving a breeze. Simply pull them out of the fridge, add your optional olive oil drizzle and basil leaf, and present them. This flexibility ensures a seamless dessert experience for you and your guests.
🥚 Why Both Meringue AND Whipped Cream Are Essential for the Perfect Mousse
When it comes to crafting a truly exceptional mousse, the inclusion of both meringue and whipped cream is not merely a choice, but a fundamental principle for achieving that coveted light, airy, yet stable texture. Each component plays a distinct and crucial role in the overall success of the dessert.
The Power of Meringue: Incorporating Air and Lightness
The primary function of meringue in a mousse is to incorporate a significant volume of air. Egg whites, when whipped with sugar to stiff peaks, undergo an incredible transformation, increasing their volume dramatically – often up to eight times their original size! This expansive aeration is what gives the mousse its signature cloud-like, ethereal quality. The tiny air bubbles trapped within the meringue create a delicate, foamy structure that makes the mousse feel incredibly light on the palate. Without meringue, a mousse would likely be denser and lack that delightful melt-in-your-mouth sensation that is so characteristic of this classic French dessert.
The Indispensable Richness and Stability of Whipped Cream
While meringue provides the essential lightness, whipped cream brings the much-needed richness and contributes significantly to the mousse’s stability and luxurious mouthfeel. In contrast to meringue’s massive volume increase, whipped cream typically only doubles in volume when aerated. However, its higher fat content contributes a velvety smoothness and decadent creaminess that pure meringue alone cannot achieve. Through experimentation, I’ve found that a mousse made solely with meringue, while light, often feels too ephemeral and lacks the satisfying richness and structural integrity needed for a truly scoopable dessert. It can sometimes be a bit too soft and watery.
The addition of whipped cream, folded in at the end, proved to be the missing link. It not only imbues the mousse with a richer, more luxurious texture but also enhances its ability to hold its shape beautifully. Furthermore, in citrus-based mousses like this lemon version, the acidity of the lemon juice plays a fascinating role in interacting with the whipped cream. Similar to my lemon posset recipe, where lemon juice acts as a natural setting agent for unwhipped cream, it subtly helps to stabilize the whipped cream within the mousse, contributing to its firm, yet delicate set. This synergistic effect ensures the mousse is not only wonderfully creamy but also structurally sound and utterly satisfying to eat.
Therefore, combining both the voluminous airiness of Swiss meringue and the rich, stabilizing creaminess of whipped cream is the secret to a perfectly balanced lemon mousse – a dessert that is both delightfully light and decadently satisfying.
📖 Frequently Asked Questions About Lemon Mousse
Here are some common questions and helpful answers to ensure your lemon mousse making experience is a resounding success:
The key to a light and airy texture lies in the proper whipping of both the Swiss meringue and the heavy cream, and then gently folding them into the lemon curd. Ensure your egg whites are whipped to stiff, glossy peaks and your heavy cream to firm peaks. When folding, use a large spatula and a light hand, incorporating the mixtures without deflating the precious air you’ve built in. Stop as soon as it’s just combined.
Absolutely! This recipe is designed with safety in mind. The egg yolks are thoroughly cooked as part of the lemon curd preparation, reaching a safe temperature during the thickening process. Similarly, the egg whites are heated over a double boiler to 165°F (74°C) when making the Swiss meringue. This temperature is sufficient to eliminate any potential risk of salmonella, making the mousse safe for everyone to enjoy, including those with concerns about raw eggs. Always use a reliable thermometer to confirm the correct temperature for the egg whites.
While this specific recipe relies on dairy (butter, heavy cream) and eggs for its unique texture and richness, it might be challenging to convert it directly to a dairy-free or vegan version without significant recipe modifications. Dairy-free heavy whipping cream alternatives exist, and aquafaba (chickpea brine) can sometimes substitute for egg whites in meringues, but these changes would alter the taste and texture profile considerably. For a truly authentic experience, it’s best to stick to the original ingredients or find a specifically formulated vegan lemon mousse recipe.
Several factors can lead to a mousse not setting. The most common issues are: 1) Overmixing: Folding the meringue or whipped cream too vigorously can deflate the air, making the mousse dense and preventing it from setting. 2) Insufficient chilling: The mousse needs at least 2 hours to set, ideally overnight. 3) Incorrect egg white temperature: If the Swiss meringue wasn’t heated to 165°F (74°C), it might not stabilize properly. 4) Under-whipped cream or meringue: Both need to reach stiff peaks to provide adequate structure. Ensure your ingredients are cold (for cream) and follow the whipping instructions precisely.
For the absolute best flavor, fresh lemons are highly recommended. Bottled lemon juice often lacks the vibrant acidity and, critically, the essential oils found in fresh lemon zest, which contribute significantly to the mousse’s bright, complex aroma and taste. While bottled juice can be used in a pinch, be aware that the final flavor may not be as fresh or intense. Always aim for fresh lemons for the most authentic and delicious result.
🍋 Explore More Zesty Lemon Recipes
If you’re a fan of the bright, refreshing flavors of lemon, you’ll love these other related recipes from our kitchen. Perfect for continuing your citrus culinary journey!
- Homemade Lemon Curd
- Classic Italian Lemon Cookies
- Simple & Elegant Lemon Posset
- Creamy Lemon Tiramisu with Lemon Curd
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save and for more recipe ideas.
📖 Recipe
Lemon Mousse with Lemon Curd
MaryEquipment
- electric mixer
- Medium saucepan
- heatproof bowl
Ingredients
- 3 large eggs divided – yolks for the curd, whites for the meringue
- ¼ cup granulated sugar
- 2 large lemons
- ⅓ cup unsalted butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- ½ cup granulated sugar
- ½ cup heavy whipping cream chilled
- extra virgin olive oil good quality, as needed for garnish
- 6 fresh basil leaves for garnish
Instructions
- In a medium saucepan, whisk together the separated egg yolks and ¼ cup of granulated sugar until the mixture is smooth and slightly pale. Stir in the finely grated zest from one lemon and the ⅓ cup of freshly squeezed lemon juice. Ensure all ingredients are thoroughly mixed before proceeding.3 large eggs, ¼ cup granulated sugar, 2 large lemons
- Place the saucepan over medium-low heat. Cook the lemon curd, stirring constantly with a whisk or rubber spatula, to prevent the eggs from curdling or sticking to the bottom. Continue cooking until the mixture thickens significantly, coating the back of a spoon, and just begins to bubble gently. This process ensures the yolks are fully cooked and the curd achieves the right consistency.
- Remove the saucepan from the heat immediately. Stir in the unsalted butter, pure vanilla extract, and sea salt. Continue stirring until the butter is completely melted and fully incorporated into the hot lemon curd, creating a smooth and glossy mixture. To achieve an exceptionally smooth mousse, strain the warm lemon curd through a fine-mesh sieve into a large, clean mixing bowl to remove any zest or small lumps. Set aside to cool to room temperature.⅓ cup unsalted butter, 1 teaspoon pure vanilla extract, ¼ teaspoon sea salt
- Prepare a double boiler for the Swiss meringue. Find a heatproof bowl (preferably metal or glass) that comfortably fits over a small saucepan without its bottom touching the simmering water. Add about 1-2 inches of water to the saucepan and bring it to a gentle simmer over low-medium heat.
- In the heatproof bowl, combine the reserved egg whites and ½ cup of granulated sugar. Place the bowl over the simmering saucepan. Whisk the mixture continuously as it heats, ensuring the sugar dissolves completely and the egg whites cook evenly. Use an instant-read thermometer to check the temperature of the egg whites; they should reach 165°F (74°C). If you don’t have a thermometer, rub a small amount between your fingers—it should feel hot to the touch and completely smooth, with no grittiness from sugar crystals. Carefully remove the bowl from the heat.½ cup granulated sugar, 3 large eggs
- Immediately transfer the heated egg white mixture to a stand mixer fitted with a whisk attachment, or use a handheld electric mixer. Begin whipping on medium-high speed. Continue to whip the egg whites until they form glossy, firm, and stiff peaks. This typically takes about 5-8 minutes. The meringue should hold its shape when the whisk is lifted.
- With the lemon curd cooled and the meringue whipped, it’s time to combine them. Gently fold about half of the Swiss meringue into the cooled lemon curd using a large rubber spatula. Use a “cut and fold” motion, turning the bowl frequently, to incorporate without deflating the air. Once largely combined, add the remaining meringue and continue folding just until no streaks of white remain and the mixture is uniformly light and fluffy. Be very gentle to maintain volume.
- In a separate, clean, and chilled mixing bowl, pour the ½ cup of heavy whipping cream. Using an electric mixer with a whisk attachment (you may use the same one from the meringue, ensuring it’s clean), whip the cream on medium-high speed until it forms stiff peaks. The cream should be thick and hold its shape firmly. Be careful not to over-whip, as it can separate.½ cup heavy whipping cream
- Delicately fold the whipped cream into the lemon mousse mixture. Again, use a light hand and a broad rubber spatula, folding just until the cream is fully incorporated and the mixture is homogenous. Avoid overmixing, as this can deflate the mousse and impact its final texture. Carefully transfer the mousse into individual serving bowls or glasses, or keep it in a large serving bowl.
- Gently smooth the top of the mousse with a spatula and wipe the edges of the bowl for a clean presentation. Cover the bowl or individual servings tightly with plastic wrap to prevent a skin from forming and to keep it from absorbing refrigerator odors. Refrigerate the mousse for at least 2 hours to set; for the best flavor and texture, chilling it overnight is highly recommended.
- When you are ready to serve, scoop generous portions of the chilled mousse onto plates. For an elegant and flavorful touch, drizzle a small amount of high-quality, extra virgin olive oil over each serving. Finish with a fresh basil leaf, delicately placed on top, for an aromatic garnish that perfectly complements the lemon and olive oil. Serve immediately while well-chilled for the optimal refreshing experience.extra virgin olive oil, 6 fresh basil leaves
Notes
- Strain the lemon curd to remove the lemon zest and any lumps for a smooth mousse.
- Be gentle when folding the mousse so it doesn’t deflate.
- Use good quality extra virgin olive oil for drizzling on top.
- Ensure your heavy cream is very cold before whipping for best results.
- For best flavor and texture, chill the mousse overnight.