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Gallery Lemon-Lime Mousse Recipe Summary prep: 10 mins total: 3 hrs 30 mins Servings: 6

Ingredients Ingredient Checklist 6 tablespoons unsalted butter, room temperature 1 1/3 cups sugar 2 large eggs, plus 2 egg yolks 1/2 cup fresh lemon juice 2 tablespoons fresh lime juice 1 teaspoon grated lemon zest, plus more for garnish 1 1/2 cups heavy cream

Cook’s Notes At the end of step 2, press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming. You can also make the recipe (through step 1) up to 2 days ahead; keep it refrigerated.

Gallery Lemon-Lime Mousse

Recipe Summary prep: 10 mins total: 3 hrs 30 mins Servings: 6

Lemon-Lime Mousse

Lemon-Lime Mousse

Lemon-Lime Mousse

Recipe Summary prep: 10 mins total: 3 hrs 30 mins Servings: 6

Recipe Summary

prep: 10 mins total: 3 hrs 30 mins

Servings: 6

prep: 10 mins

total: 3 hrs 30 mins

prep:

10 mins

total:

3 hrs 30 mins

Servings: 6

6

Ingredients

Ingredients

  • 6 tablespoons unsalted butter, room temperature 1 1/3 cups sugar 2 large eggs, plus 2 egg yolks 1/2 cup fresh lemon juice 2 tablespoons fresh lime juice 1 teaspoon grated lemon zest, plus more for garnish 1 1/2 cups heavy cream

Directions

Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).

Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.

In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into 6 glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.

Cook’s Notes At the end of step 2, press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming. You can also make the recipe (through step 1) up to 2 days ahead; keep it refrigerated.

Cook’s Notes

At the end of step 2, press the plastic wrap directly onto surface of lemon curd to prevent a skin from forming. You can also make the recipe (through step 1) up to 2 days ahead; keep it refrigerated.

Reviews (3)

 Add Rating & Review     29 Ratings   5 star values:        11    4 star values:        6    3 star values:        8    2 star values:        4    1 star values:        0

Reviews (3)

Add Rating & Review     29 Ratings   5 star values:        11    4 star values:        6    3 star values:        8    2 star values:        4    1 star values:        0

Add Rating & Review

29 Ratings 5 star values: 11 4 star values: 6 3 star values: 8 2 star values: 4 1 star values: 0

29 Ratings 5 star values: 11 4 star values: 6 3 star values: 8 2 star values: 4 1 star values: 0

29 Ratings 5 star values: 11 4 star values: 6 3 star values: 8 2 star values: 4 1 star values: 0

  • 5 star values: 11 4 star values: 6 3 star values: 8 2 star values: 4 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       03/18/2017   This dessert never fails to impress guests. It's delicious, delicate and looks like I'm an expert chef, when really it's super simple to make. This is one of my go-to desserts for several years now and will continue to be.  

Martha Stewart Member     Rating: 4 stars       04/01/2013   Delicious! 1) this is the easiest way to make lemon curd that I've ever tried, with no apparent negative trade-off. 2) Each serving is 400+ cals. You could cut the serving size in half OR Lighten the mousse w/ egg whites & cream. Instead of 1.5 c. cream: - in one bowl beat 1/2 - 3/4 c. cream until stiff peaks form - in 2nd bowl, beat 4 egg whites until peaks form, then slowly add in 8 t. sugar until peaks stiffen & are glossy. - fold cream into curd, then gently fold egg whites into that  

Martha Stewart Member     Rating: Unrated       02/26/2011   what equals 6 tablespoons of butter?

    Martha Stewart Member

    Rating: 5 stars 03/18/2017

This dessert never fails to impress guests. It’s delicious, delicate and looks like I’m an expert chef, when really it’s super simple to make. This is one of my go-to desserts for several years now and will continue to be.

Rating: 5 stars

Rating: 4 stars 04/01/2013

Delicious! 1) this is the easiest way to make lemon curd that I’ve ever tried, with no apparent negative trade-off. 2) Each serving is 400+ cals. You could cut the serving size in half OR Lighten the mousse w/ egg whites & cream. Instead of 1.5 c. cream: - in one bowl beat 1/2 - 3/4 c. cream until stiff peaks form - in 2nd bowl, beat 4 egg whites until peaks form, then slowly add in 8 t. sugar until peaks stiffen & are glossy. - fold cream into curd, then gently fold egg whites into that

Rating: 4 stars

Rating: Unrated 02/26/2011

what equals 6 tablespoons of butter?

Rating: Unrated

All Reviews for Lemon-Lime Mousse

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon-Lime Mousse

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest