If you haven’t already realised from reading my other blog posts, I love using lemon whilst baking!
With the unusually warm weather we have been having in Britain I felt that I wanted to try something a little lighter for this blog post. Lemon is also perfect when the weather is hot as the tartness of the juice is extremely refreshing.
However, when I was looking for recipe inspiration so many of the recipes required the use of gelatin which I personally am not keen on and is unnecessary when you can keep the recipe vegetarian and also more hassle free by using eggs.
Nevertheless, an important tip is that you have to make sure that you beat enough air into your egg whites to ensure that the mousse is very light and airy. Otherwise, I would definitely recommend that you give this recipe a try and to let me know how it goes 🙂
The recipe below makes approx. 4 servings of mousse:
- Finely grated zest of 3 lemons
- 60ml fresh lemon juice
- 185g golden caster sugar
- 4 large eggs, separated
- 155g unsalted butter, cut into small pieces
Place the lemon zest, lemon juice, sugar and egg yolks in a bowl over simmering water, and cook over a low heat.
Stir constantly, cooking for about 10 minutes, or until the mixture coats the back of a metal spoon. Whisk in the butter, a piece at a time. Remove from the heat and cool.
Whisk the egg whites in a clean and, most importantly, grease-free bowl, until stiff peaks are formed.
Fold half of the egg whites into the lemon mixture with a metal spoon, then fold (very gently) in the remaining egg whites. Divide amongst 4 serving dishes and chill until firm. Serve with some fresh fruit like blueberries or strawberries that will complement the lemon well.