Frozen Lemon Mousse: A Zesty Taste of Sunshine

There’s a particular magic in a dessert that can transport you. For me, it’s the bright, sun-drenched essence of lemon, captured in a texture so light and ethereal it feels like eating a frozen cloud. I remember a summer spent in the south of France, where every meal ended with something vibrant and citrusy. This frozen lemon mousse, with its sharp tang and creamy finish, instantly brings me back to those carefree days, the scent of lemon groves heavy in the air. It’s a dessert that’s surprisingly simple, yet delivers a sophisticated punch of flavor that never fails to impress, and it’s become a cherished recipe in my repertoire for its ability to bring a smile to any face.

Recipe Overview

• Prep Time: 1 hour (active) + overnight for candied zest
• Cook Time: 30 minutes (for curd and candied zest)
• Total Time: 24 hours 15 minutes (includes chilling and freezing)
• Servings: 8
• Yield: 8 individual mousses
• Dietary Type: Contains Eggs, Dairy

Ingredients

For the Lemon Curd:

• 10 lemons
• 2 cups white sugar
• 8 egg yolks
• 2 eggs
• 1 cup unsalted butter, cut into cubes

For the Mousse:

• 1 ½ cups heavy cream
• The reserved ½ cup lemon curd (from the batch above)
• The reserved lemon juice (from the batch above)
• 1 cup creme fraiche
• 2 tablespoons heavy cream

For the Candied Lemon Zest (Prepare the day before):

• Reserved lemon zest (from 4 lemons)
• 2 cups white sugar
• 1 cup water

For Serving (Optional):

• Candied violets

Equipment Needed

• Medium saucepan
• Whisk
• Fine-mesh sieve
• Small bowl
• Large bowl (for ice bath)
• Electric mixer (handheld or stand)
• 8 ring molds (approximately 3-4 inches in diameter and 2 inches high)
• Rimmed baking sheet
• Another medium saucepan (for candied zest)
• Wide, shallow bowls or plates for serving

Instructions

Let’s embark on this delightful culinary journey, starting with the foundation of our mousse: the vibrant lemon curd.

Part 1: Crafting the Luscious Lemon Curd

1. Begin by thoroughly washing your 10 lemons. Dry them well.
2. From 4 of these lemons, carefully zest the peel, ensuring you avoid the bitter white pith. Set this reserved zest aside for later use in the candied lemon zest.
3. Prepare a large ice water bath. Fill a large bowl with ice and water and set it aside. This will be crucial for rapidly cooling our curd.
4. Juice one lemon and set this juice aside. This will be used for the final sauce.
5. Juice the remaining lemons to yield 1 cup of fresh lemon juice.

Now, let’s bring the curd together:

6. In a medium saucepan, combine the 1 cup of lemon juice you just extracted, 2 cups of white sugar, 8 egg yolks, and 2 whole eggs.
7. Add the 1 cup of unsalted butter, cut into cubes.
8. Place the saucepan over medium heat. Whisk constantly and vigorously. The mixture will gradually thicken. Continue whisking until the mixture begins to boil. This process will take approximately 10 minutes.
9. Once the curd has reached a boil and thickened, immediately press the lemon-egg mixture through a fine sieve into a small bowl. This step ensures a silky-smooth texture, removing any cooked egg bits or zest.
10. Place this bowl of strained lemon curd into the prepared ice water bath.
11. Stir the curd every 10 minutes. This constant stirring helps to cool it evenly and quickly, preventing a skin from forming. Continue this until the lemon curd has cooled completely.
12. Once cooled, remove the bowl from the ice bath. Cover the curd directly with plastic wrap, ensuring the wrap touches the surface of the curd. This is a key technique to prevent a rubbery skin from developing.
13. Chill the lemon curd in the refrigerator for at least 2 hours, and up to 48 hours. The longer it chills, the firmer it will become, which is beneficial for the mousse.

Part 2: Assembling the Frozen Lemon Mousse

1. While the curd is chilling, prepare your molds. Place 8 ring molds onto a rimmed baking sheet. This makes handling them much easier when they are frozen.
2. In a separate medium bowl, using an electric mixer, whip the 1 ½ cups of heavy cream until soft peaks form. Be careful not to overbeat; you want a light and airy consistency, not butter.
3. Now, we’ll reserve some curd for the sauce. Take your chilled lemon curd and carefully scoop out ½ cup and set it aside.
4. Gently fold the remaining lemon curd into the whipped cream until the mixture is well combined and uniformly yellow. Take care not to deflate the whipped cream.
5. Divide the mousse mixture evenly among the 8 prepared ring molds.
6. Cover each mold with plastic wrap and freeze until firm. This will take at least 6 hours, and can be done up to 2 days in advance.

Part 3: Preparing the Candied Lemon Zest (Day Ahead)

This component adds a delightful textural contrast and an intense burst of lemon flavor.

1. Take your reserved lemon zest from the 4 lemons.
2. In a medium saucepan, combine the zest, 2 cups of white sugar, and 1 cup of water.
3. Bring the mixture to a rapid boil over medium-high heat, stirring constantly until the sugar has completely dissolved.
4. Reduce the heat to medium-low and let it cook for an additional 15 minutes, allowing the zest to soften and absorb the sweet syrup.
5. Remove the saucepan from the heat, cover it, and let it stand overnight at room temperature. This overnight rest is crucial for the zest to fully absorb the syrupy goodness and achieve the perfect candied texture.

Part 4: Finishing the Lemon Sauce and Assembling for Serving

1. The next day, drain the candied lemon zest into a bowl.
2. Reserve 1/3 cup of the syrup from the candied zest. Place the remaining syrup in a sealed container in the refrigerator; it can be stored for up to 2 weeks.
3. In a small bowl, whisk together the 1/3 cup of reserved syrup, the ½ cup of reserved lemon curd (from Part 1), and the reserved lemon juice (from Part 1) until thoroughly combined and smooth. This creates a vibrant, tangy sauce.
4. In a separate medium bowl, using an electric mixer, whisk together the 1 cup of creme fraiche and 2 tablespoons of heavy cream until soft peaks form. This will be our creamy topping.

Part 5: Serving the Frozen Lemon Mousse

1. To serve, place the frozen mousse in wide, shallow bowls or on plates.
2. Let the mousses stand at room temperature for 4 to 5 minutes. This slight thawing is essential for achieving the perfect texture – firm enough to hold its shape, but yielding to a spoon.
3. Carefully remove the ring molds. You may need to gently loosen the edges with a thin spatula or a warm cloth.
4. Spoon the lemon sauce evenly over and around each mousse.
5. Dollop a generous spoonful of the creme fraiche mixture on top of each mousse.
6. Garnish with the candied lemon zest and, if desired, a few candied violets for a truly elegant presentation.

Expert Tips & Tricks

• Lemon Selection: For the brightest flavor, use Meyer lemons if available. Their zest is more aromatic, and their juice is less acidic.
• Curd Consistency: If your curd seems too thin after chilling, you can gently rewarm it slightly and whisk in an extra teaspoon of cornstarch (dissolved in a tablespoon of lemon juice) and cook for another minute before chilling again.
• Molding: If you don’t have ring molds, you can repurpose clean soup cans. Remove both ends with a can opener, and carefully file down any sharp edges. They work wonderfully for individual desserts.
• Freezing for Make-Ahead: The mousses freeze beautifully. Prepare them up to 2 days in advance and keep them well-covered in the freezer.
• Speedy Thawing: If you’re short on time before serving, you can briefly run the outside of the ring molds under warm water to help them release more easily.

Serving & Storage Suggestions

This Frozen Lemon Mousse is best served directly from the freezer, with a brief resting period to achieve the ideal texture. The accompanying lemon sauce and creme fraiche should be served chilled. Leftover sauce and creme fraiche topping can be stored in airtight containers in the refrigerator for up to 3 days. The candied lemon zest can be stored in an airtight container at room temperature for up to a week. Any unused prepared mousse can be returned to the freezer, but the texture may change slightly upon thawing.

Nutritional Information

(Please note: This is an estimated nutritional breakdown and can vary based on exact ingredient brands and quantities used.)

Nutrient	Amount per Serving	% Daily Value
Calories	761.1 kcal
Total Fat	57.6 g	88%
Saturated Fat	34.5 g	172%
Cholesterol	409.7 mg	136%
Sodium	61.7 mg	2%
Total Carbohydrate	67.3 g	22%
Dietary Fiber	6.3 g	25%
Sugars	50.2 g	200%
Protein	7.5 g	14%
Calories from Fat	518 g
Calories from Fat (%)	68%

Variations & Substitutions

• Lime Mousse: For a different citrus profile, substitute the lemon juice and zest with fresh lime juice and zest.
• Berry Swirl: Gently swirl in a tablespoon of raspberry or strawberry puree into the mousse mixture before dividing it into molds for a beautiful color and flavor contrast.
• Herbal Infusion: Steep a sprig of fresh mint or basil in the cream while it’s heating for the curd, then remove it before whipping for a subtle herbaceous note.
• Dairy-Free Alternative: While challenging due to the traditional curd base, for a dairy-free option, you could explore using a very firm coconut cream for the whipped component and a vegan lemon curd recipe, though the texture and richness will differ.

FAQs

Q: Can I make the lemon curd ahead of time?
A: Absolutely. The lemon curd can be made up to 48 hours in advance and stored in the refrigerator, covered directly with plastic wrap.

Q: How do I ensure the mousse unmolds cleanly?
A: Ensure the mousse is frozen solid. Gently running the outside of the ring mold under warm water for a few seconds before attempting to unmold usually does the trick.

Q: What if I don’t have creme fraiche?
A: You can substitute crème fraîche with an equal amount of full-fat sour cream or Greek yogurt for a similar tangy creaminess.

Q: Can I make this without ring molds?
A: Yes, you can pour the mousse into small glasses or ramekins for individual servings. Freezing times might vary slightly.

Q: How long does the candied lemon zest last?
A: Candied lemon zest can be stored in an airtight container at room temperature for up to a week.

Final Thoughts

This Frozen Lemon Mousse is more than just a dessert; it’s an experience. It’s the perfect way to celebrate a special occasion or simply to brighten a regular day with a burst of pure, unadulterated citrus joy. The interplay of the tangy lemon, the creamy sweetness, and the delicate frozen texture is simply divine. Serve it with a crisp sparkling wine or a refreshing glass of iced herbal tea, and savor each delightful spoonful. I encourage you to try this recipe, and I’d love to hear about your own sunny creations!