I know that lemons are a fruit we have access to all year round. But to me, it’s a flavor that just screams springtime!
This is a light, luscious lemon mousse that really only takes 15 minutes to make. Lemons, eggs, cream and sugar. Have these in your fridge already? Great! All you need now, is the patience to wait an hour for it to chill.
I have this obsession with lemons and blackberries.
Let me tell you about my obsession with lemons. Don’t judge. But. I love lemons so much, that when I work with them, I don’t want to wash my hands afterwards. I’d rather dab my fingers behind my ear than wipe them on a dishtowel. The scent is just so clean, fresh and relaxing!
Simply make a little custardy curd. Very easy. Lemon juice, sugar and eggs in a pan. Whisk constantly. It is ready when the mixture coats the back of a spoon, about 5 minutes.
Honestly? A little warm bowl of this lemon custard was good enough for me! But wrap it and chill it until it is completely cooled. When you are ready to assemble your desserts, whip up a little cream.
You don’t have to go crazy. Just a cup of cream whipped to soft peaks. (Yes . . . . I could have eaten this on it’s own, too!)
Fold the whipped cream into the lemon custard until it’s completely blended. I put a handful of blackberries into the blender with a splash of Cassis to make a quick, sweet blackberry topping.
This lemon mousse is so very light and so very refreshing.
No lemons on hand? How about oranges, limes or grapefruit even! Blueberries, raspberries or strawberries would be nice with this as well. But keep it in mind when you need a quick and impressive dessert.
Or when, like me, you are just craving the bright, fresh flavor of lemons!
- 4 large eggs
- ⅔ cup of sugar
- ⅔ cup of fresh lemon juice
- 1 cup of heavy cream
- 6 ounces of blackberries
- 1-2 Tablespoons of Cassis
- 1 Tablespoon of lemon zest
- In a medium saucepan, whisk together the eggs, sugar and lemon juice.
- Cook over medium low heat whisking constantly.
- Whisk for about 2 minutes or until the mix is slightly thickened.
- Raise the heat to medium.
- Continue to cook and stir for about 4-5 minutes until the mix is thick enough to coat the back of a spoon.
- Strain the mix through a fine sieve into a bowl.
- Cover with plastic wrap, pressing the wrap directly on the custard.
- Refrigerate until it is well chilled, approximately 1 hour.
- Whisk your heavy cream until soft peaks form.
- Gently fold the cream in several additions, into the lemon mix.
- Cover and chill for another 15-20 minutes before spooning into serving dishes.
- Save a couple of blackberries for garnish.
- Place the rest in a blender with the lemon zest and Cassis.
- Decorate your lemon desserts with blackberries and sauce or serve on the side.