Lemon Mousse Cake

Click image to view video.

Click image to view video.

First make the lemon curd (at least one day before):

2-1/2 cups sugar
4 tsps cornstarch
1 cup fresh lemon juice
4 eggs
4 egg yolks
1-1/2 sticks of butter cut into small cubes

In a pan, mix the sugar and cornstarch. Add the lemon juice and whisk in. Add yolks and eggs, and mix thoroughly. Add butter. Put pan on medium heat and continue whisking for about 10-12 minutes, or until mixture thickens. Pour into a new bowl. Cover surface with plastic wrap and then cover the entire bowl again with plastic wrap. Refrigerate for up to 1 week.


1 cups graham cracker crumbs
3 tbsps sugar
3 tbsps melted butter

Blend all together well and press into a 8″ springform pan.
Bake at 350 degrees for 7 minutes.
Cool completely.


5 tbsps water
4 tsps unflavored gelatin

Put both into a small saucepan and let sit for about 10-15 minutes.

In another small saucepan, put 3/4 cups of lemon curd.

Heat the gelatin mixture and the lemon curd mixture over low heat until the gelatin mixture is dissolved and the curd is warm.

Mix both of these together and set aside.

In a large bowl, measure 1-3/4 cups of lemon curd. Whisk the warm lemon curd/gelatin mixture in until combined.

In a mixer bowl, beat 6 egg whites till soft peaks and then gradually add 3/4 cups sugar and continue beating until stiff peaks. Fold this egg white mixture into the lemon curd mixture.

In another mixer bowl, beat 1-1/2 cups heavy whipping cream until peaks form. Fold this mixture carefully into the lemon curd mixture.

Pour this mixture into the springform pan over the crust – fill to the top. Cover with plastic and refrigerate overnight.

Reserve the remaining plain lemon curd and the remaining mousse mixture in separate covered bowls in the refrigerate.

Next day, remove the sides from the mousse cake. Spread the remaining plain lemon curd over the top of the cake. Take the reserve lemon mousse filling, put it into a bag fitted with a decorative tip and pipe rosettes on top of cake.

Garnish with candied lemon peel or any other way you wish.

Candied lemon peel:

With a vegetable peeler, carefully peel a lemon – being careful to only get the rind and not the bitter white pith underneath. Cut the slices into thin strips.

Place the slices in a small saucepan and cover with water. Bring to a boil, turn down to a simmer and cook about 5 minutes. Drain well.

In the same saucepan, place the peel strips, 1 cup sugar and 1/2 cup water and bring to a boil. Turn down to a slow simmer and let simmer for about 10 minutes – watch to make sure water does not evaporate. If it does, add a little more. Cook until the peels get slightly translucent. Drain well – separate the slices and put on a cooling rack to dry. Wait about 15 minutes and then toss the peels in a small bowl with sugar in it. Use a fork to toss and coat. Again, separate the peels and put back on the cooling rack. Let cool until completely dry. Store in an airtight container. They will keep several weeks. Yum.


5 thoughts on “Lemon Mousse Cake

  1. You will already be using whipping cream and not using the egg whites, will entirely change the texture of the finished product. I would not recommend it. Believe me, this cake is so good – try it the way it is.

  2. What can i use instead of the raw egg whites? Or can i bring them to temperature like if i was making swiss meringue?

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