Frozen Lemon Mousse

Ingredients

• 4 large eggs (Raw; use pasteurized eggs if preferred. For pasteurized eggs, use 1 cup and whip them separately from the lemon sugar.)
• 0.5 cup granulated sugar
• 2 finely grated lemon zest (From 2 lemons; rub into the sugar before adding the eggs.)
• 1 cup lemon curd (Store-bought; Bonne Maman or Chivers are recommended in the source.)
• 2 tbsp vodka (Helps prevent the mousse from becoming icy or overly firm; its flavor is barely detectable.)
• 1.5 cups heavy cream (Chilled before whipping.)
• 1 cup mixed fresh berries (Optional garnish.)

Steps

1. 1

   Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides so the frozen mousse can be lifted out later.

2. 2

   In the bowl of a stand mixer, combine the granulated sugar and finely grated lemon zest. Rub them together with your fingers for about 15 seconds, until the sugar is fragrant and slightly moist; this releases the zest’s essential oils.

3. 3

   Add the eggs to the lemon sugar. Using the whisk attachment, whip on medium-high speed until the mixture is pale, airy, and nearly doubled in volume.

4. 4

   Add the lemon curd and vodka to the whipped egg mixture. Mix briefly on low speed, just until evenly incorporated.

5. 5

   In a separate chilled bowl, whip the heavy cream to soft peaks. The cream should hold its shape but still look smooth and slightly loose rather than stiff or grainy.

6. 6

   Fold the whipped cream into the lemon mixture in two or three additions, using a large rubber spatula. Work gently and stop while a few faint streaks remain; overmixing will deflate the mousse.

7. 7

   Transfer the mousse to the prepared loaf pan and smooth the surface. Fold the plastic-wrap overhang over the top, then freeze until firm enough to unmold and slice, at least 6 hours or preferably overnight.

8. 8

   To serve, unwrap the loaf and use the plastic wrap to lift it from the pan. Let it stand at room temperature briefly if needed, then slice with a warm, dry knife.

9. 9

   Garnish each serving with mixed fresh berries and serve immediately.

Notes

The eggs are not cooked in this recipe. If using pasteurized eggs, use 1 cup and whip them alone without the lemon sugar; rub the sugar and lemon zest together separately, then sprinkle the lemon sugar into the nearly doubled eggs while the mixer runs on medium and continue whipping for about 10 seconds. The mousse keeps in the freezer for a couple of weeks. Do not omit the vodka if possible, as it helps prevent iciness. For maximum airiness, fold gently and err on the side of under-combining rather than making the mixture completely homogeneous.

Nutrition per serving

• dessert
• frozen dessert
• lemon
• make-ahead
• no-cook
• vegetarian
• gluten-free