How to Make a Lemon Meringue Mousse Dessert
This recipe may be a bit more complicated and time-consuming than others but it's sure to wow friends and family alike! If you're short on time, store-bought lemon curd will work fine as well. I like it sharp and tangy so there's a lot of lemon in this one, but you can also reduce the amount of lemons if you have a slightly sweeter tooth.
Lemon Meringue Mousse
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- 6 eggs
- 395g caster sugar
- 60g icing sugar
- vanilla extract
- 6 lemons
- 100g unsalted butter
- 3 tbsp. cold water
- 8-10g gelatine powder
- 150ml double cream
- lemon extract, (optional)
- 4 champagne flutes for serving, (optional)
- To make the meringue, start by preheating the oven to around 100°C
- Whisk the egg whites until they form peaks which can stand on their own.
- Add a dash of vanilla extract and mix.
- Gradually add the caster sugar a bit at a time and stir in until the mixture gets a nice sheen.
- Sift in the icing sugar and beat the whole mixture together.
- Place in the oven for about 60-75 minutes until the outside is hard or until the meringue browns.
- To make the lemon curd, put the zest and juice of 4 lemons in a bowl with 200g caster sugar and 100g unsalted butter.
- Fill a pan with water and bring it to a simmer. Make sure it is a pan which your bowl can balance on top of!
- Place the bowl with your lemon, sugar and butter mix over the simmering water and heat, stirring occasionally until the butter has completely melted. Make sure the bowl does not touch the water!
- Whisk 3 eggs and a single egg yolk in a separate bowl.
- Add this egg mixture to the main mixture and stir until mixed.
- Continue to cook over the heat for about 10-15 minutes, stirring occasionally until the whole mixture becomes thick and slightly gelatinous.
- Leave the mixture to cool.
- You will most likely have a bit more curd than you need for this mousse recipe so have a sterilised jam jar ready for leftovers!
- Finally, to make the mousse, put 2 egg yolks, 135g caster sugar sugar, zest and juice of two lemons, and a dash of lemon extract (optional) in a bowl and whisk together until the sugar has completely dissolved.
- Next, put the gelatine powder in a bowl and add the water. Place this bowl in a pan of water and heat (do not stir!) until the gelatine has fully dissolved.
- Whip the cream thoroughly.
- Add the cream and the melted gelatine to the sugar and lemon mix. Stir until the whole thing is well mixed.
- Whisk the 2 remaining egg whites until they form peaks which stand on their own.
- Place the large bowl with the gelatine, sugar and lemon mix into a larger bowl or pan of very cold water.
- Fold in the egg whites.
- Continue stirring until the mixture is thick.
- Now that you have all the component parts, put about two generous spoonfuls of the lemon curd into a champagne flute (or whatever vessel you want). Don’t worry about making a mess right now, you can clean it up with kitchen paper at the end.
- Fill up your vessel of choice (a champagne flute works very well!) with the lemon mousse mixture almost to the top.
- Put this in the refrigerator for about 2-3 hours at least, until the mousse has set.
- Crush up the meringue into small pieces.
- Take the mousse and curd out of the fridge and decorate with the crushed meringue (and a bit of leftover lemon zest if you’re feeling particularly fancy!) just before serving.