Lemon Mousse | Zitronenspeise
Serves 4
10 mins prep
5 mins cook
30 mins cooling time
45 mins total
This German lemon mousse is decadently rich, sweet, and tangy. For this easy recipe, you don't even need gelatin!
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Zest the lemons and juice them. You’ll need about ⅔ cup of fresh lemon juice, but feel free to adjust based on how tart you like your mousse. In a small saucepan, whisk together the lemon juice, lemon zest, and sugar but be sure to keep 3 TBSP of lemon juice in a small bowl on the side. Add the cornstarch to the rest of the lemon juice.
Over medium heat, bring the mixture to a boil. Take it off the heat, whisk in the cornstarch slurry, and return it to the stove. Over medium low heat and continually whisking gently cook the lemon mixture until it reaches the consistency of loose pudding. Remove it from the heat and let it cool to room temperature.
Once the lemon base has cooled, whisk in the yogurt.
In a separate bowl, use a hand-held blender on high speed to whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the white mixture. Go slow with this step to keep the mousse as light and fluffy as possible.
Whisk in the yogurt. Transfer the mixture to the refrigerator until cool to the touch.
Spoon the mousse into individual serving dishes or one large bowl. Chill it in the refrigerator for at least two hours. When ready to serve, garnish with a few strips of lemon zest or a sprinkle of powdered sugar for an elegant touch.
