Meyer Lemon Mousse
© Kamran Siddiqi

Meyer Lemon Mousse

  • TOTAL TIME: 20 MIN Plus 2 hr chilling

This creamy, sweet and tangy mousse is fantastic on its own, but Stephanie Prida will also layer it with slices of pound cake and strawberries.


  1. 3/4 cup sugar
  2. 1 tablespoon finely grated lemon zest
  3. 1/2 cup fresh lemon juice (from 3 lemons)
  4. 7 large egg yolks
  5. 1 stick cold unsalted butter, cubed
  6. 1 cup heavy cream
  1. In a large heatproof bowl, combine the sugar, lemon zest and lemon juice with the egg yolks. Set the bowl over a saucepan of simmering water and cook over moderately high heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat and whisk in the butter until melted and incorporated. Strain the lemon curd into a bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate the curd until chilled, about 2 hours.
  2. In a large bowl, using an electric mixer, whip the cream until firm. Fold two-thirds of the whipped cream into the lemon curd and spoon into bowls. Dollop the remaining whipped cream on top and serve.