This light lemony dessert recipe is from Ameila’s restaurant on Balboa Island in Newport Beach, California. The restaurant is gone but this recipe lives on. Garnish with a few fresh berries and mint leaves if desired. See the end of the recipe for make-ahead notes.
Keyword lemon, mousse, pudding
Hand mixer with beaters or standing mixer with whisk attachment
1/2cupnatural granulated sugarsub monk fruit if desired or 1/2 and 1/2
2largelemonszested, juiced and juice strained
1 1/4cupsheavy creamwell chilled
1/2cupfresh berriesor more
fresh mint leaves
Separate the egg whites from the yolks while they are cold (it’s a little easier) and set the whites aside to come to room temperature for better volume when you whip them.
Set up a double boiler. Place a large saucepan on the stove top with a few inches of water in it. Bring the water to a simmer. Choose a stainless steel or glass bowl that will fit on top yet partially inside the pan taking care that the bottom of the bowl does not touch the simmering water.
In the bowl, whip egg yolks with a whisk until thick and pale in color, then whisk in the sugar, 4 tablespoons of strained lemon juice and the lemon zest. Place the bowl on top of the saucepan of hot water and cook yolks, whisking until it sets, thickens, and forms a custard, 5-6 minutes. You will know when it it ready when the custard coats the back of a spoon. You’ll be able to draw your finger through it and the line stays. Remove the bowl of lemon custard and set aside to cool. See photo in post.
While custard is cooling, whip egg whites to stiff, glossy peaks with a standing mixer fitted with a whip attachment or a hand mixer with beaters. Next, whip the cream in a separate bowl. When custard is cool, gently combine all three parts: custard, whipped egg whites and whipped cream. Chill until serving time. Serve in stemmed wine glasses or bowls topped with berries and garnished with mint.
If you want to use your stand mixer to whip both the whites and cream, do the whites first. Fat from the cream prevents whites from whipping stiffly. Do whites first and transfer to a clean dry bowl, then whip the cream in the mixer bowl.Lemon mousse can be made a day ahead and refrigerated until serving. If making the custard portion ahead of time cover and refrigerate it. When ready to use to complete the dessert, whisk by hand to warm it up and smooth it out as it sets when cold.TO REDUCE SUGAR - use either all monk fruit blend or half sugar and half monk fruit.