Lemon Champagne Mousse –Pucker up and get ready for a bite of springtime’s perfect blend of tart and tangy. Don’t be surprised though, if this Lemon Champagne Mousse pleasantly bites your tongue back and leaves you begging for more.
Lemon Champagne Mousse
This is another incredibly fast and easy, no bake dessert that was inspired by all the pics on Tastespotting and Foodgawker of Lemon Meringue Cupcakes for the Martha Stewart Cupcake Club.
A few notes:
1. The champagne is not necessary. I added champagne for an extra nuanced layer in flavor and texture. Mousse alone is already light in texture, the added champagne fluffs it up to a level that gives it an ethereal-like quality.
2. I love almost any citrus fruit, but my favorite is lime, so as a rule I always add lime to my lemon curd to give it that extra bite of tartness. Omit the lime and replace with lemon to control your level of tart preference.
3. The candied lemons are for garnishment. Use them or not. I like using them to quickly dress up a simple presentation.
4. If you like lemon curd make as much as I do, make a double serving. One for the dessert and the other to keep on hand to have with scones, and dare I say, chocolate chip pancakes. I know the latter sounds a bit odd, but it’s so good.
LEMON CHAMPAGNE MOUSSE
Serves 6-8 in 5oz Ramekins
Ingredients:
LEMON CURD:
5 lemons
5 limes
2 cups sugar
8 large egg yolks
2 whole eggs
1 ¾ sticks unsalted butter, cut into pieces
CHAMPAGNE MOUSSE:
1 ¾ cups heavy whipping cream
3 tablespoon of champagne
CANDIED LEMONS:
3-4 lemons
3-4 limes
½ c lemon juice
½ c lime juice
2 c water
2 c sugar
Instructions:
LEMON CURD:
1. Place 1/2 cup lemon and 1/2lime juice, sugar egg yolks, whole eggs, and butter in a saucepan. Whisk until combined. Cook over medium heat, whisking constantly until it begins to boil (approx. 7 mins.).
2. Push curd through a chinois or strainer. Refrigerate for an hour or overnight.
CHAMPAGNE MOUSSE:
1. Whip chilled heavy cream until it doubles in size and forms soft peaks.
2. Reserve ½ cup of lemon curd for sauce.
3. Add the champagne to the remaining curd and mix until incorporated.
4. Fold champagne and curd mixture into whipped cream.
CANDIED LEMONS:
1. Wash and scrub lemons and lime.
2. Cut into 1/8 inch slices.
2. Bring water and sugar to boil.
3. Gently lower lemon and slices into saucepot.
4. Lower heat to bring water to a simmer.
5. Cover top of water with parchement .
5. Continue to simmer until slices are translucent (approximately 25mins).
ASSEMBLY:
1. Layer remaining lemon curd on top of mousse and garnish with candied lemons and a strawberry.
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Thisis beyond awesome. I am always wondering what to do and what not to do so I will follow some of these tips.
On the butter for the lemon curd, is that 1 3/4 cups or 1 3/4 sticks?
I love this and want to make it. Just need to clarify a couple of things:
1. Amount of butter in the lemon curd – is it sticks or cups?
2. How many lemons/limes are needed for the candied lemons?
And,
how many servings does it make or if it is easier how many cups does it make?
Thanks again, so beautiful.
Laurie, Amy
Thanks for the comments and bringing this to my attention. Yikes for missing those things-writing my posts at 4am, before my coffee kicks in doesn’t always serve me so well. The butter in the curd is 1 3/4 sticks. The lemon and limes for the candied portion is 3-4, depending on size. Serves 6-8ppl in 5oz. ramekins.
I’ve corrected the recipe here in the post and on the print version.
Thanks for such a fast response! I am definitely making these for Easter!
Laurie,
My pleasure. Quick note- While the champagne is not necessary, it really takes this dessert from awesome to supreme. Happy Easter!
Naomi
holy schmoley, this sounds deliciously amaziiiing!
YAY for no bake. And champagne mousse makes this so decadent and romantic!
.-= diva´s last blog ..Oatmeal Cherry & Walnut Cookies and Dolly Mixture Fairy Cakes =-.
Awesome dessert. Will have to try this next time I have guests. I like your instructions, they are very helpful. You are an amazing baker!
Huuum it must be fabulous!!!
.-= Emi´s last blog ..Macarons Vanille-Chocolat =-.
This was really excellent! I made this for just a few people, so there was a lot left over–it is quite rich and we’d had a big dinner. So, I threw the leftover mousse+curd into my ice cream machine, and WOW! Spectacular, tart lemon ice cream–my wife actually preferred it as ice cream to the mousse!
Michael,
What a great idea! I’m going to try that myself. Love it!
Thanks for letting me know.
Naomi