Light and airy lemon mousse layered with fresh mixed berries makes for the perfect no-bake summer dessert.
I think the summer heat is getting to me.
Earlier this week, we installed one of our window air units in the bedroom (so we can, you know, actually get some sleep without suffocating). It worked brilliantly until I woke up at 9 am (when I should have already been at work) and realized that it was so loud that it had drowned out the sound of my alarm clock — for an hour and a half.
Heat: 1, Stephie: 0
Saturday, I showed up a friend’s house for a potluck (or pitch-in, as I grew up calling them in Indiana). I was puzzled when I arrived and no one was answering the door and the house seemed abnormally quiet. It was at that point that I realized that I was 24 hours early. I am so brain-drained lately that I just wrote the date down completely wrong on my calendar.
Heat: 2, Stephie: 0
Needless to say, just about the last thing I can handle at this point is adding more heat to this already brain-drained, wiped-out, suffocation-station situation (say that 3 times fast). But what’s a baker to do when it’s too hot to turn on the oven but you need dessert? (Because dessert is always a need.)
Lemon Mousse with Fresh Summer Berries, my friends. It’s your perfect no-bake dessert solution. Perfectly tart-sweet lemon curd, folded with whipped egg whites and fresh whipped cream to light, airy perfection. I’m pretty sure that since this mousse is so airy, that means it has no calories. Throw in those berries, and it is downright good for you.*
I have been wanting to make you a Lemon Mousse for a while now, but was held back by one teeny tiny issue: raw egg whites. Yes, this recipe uses whipped egg whites, which never get cooked. I wasn’t sure the reception this would garner, so I procrastinated on making this recipe. My recent discovery of Davidson’s Safest Choice Eggs, however, completely cleared up this issue. These eggs are pasteurized in an all-natural water bath to destroy all bacteria and eliminate the risk of nasties like Salmonella, making them safe to eat straight from the shell. They also make glorious, perfect no-bake desserts such as this Lemon Mousse with Fresh Summer Berries not just a possibility, but your new favorite summertime dessert reality.
The recipe below includes instructions for making your own ridiculously easy lemon curd (which takes only about 5 minutes of whisking over medium heat on the stovetop), but if you want to avoid all heat sources altogether, you may certainly substitute 1 cup of your favorite store-bought lemon curd. Just make sure to splurge on the good stuff here – this recipe uses very few ingredients, so we want to make sure they all shine.
*Not true. Do not take nutrition advice from me.
- 2 whole Davidson's Safest Choice Pasteurized Eggs, plus 2 egg yolks (reserve the whites)
- ½ cup plus 3 tablespoons sugar
- Pinch of salt
- Zest of 2 lemons
- ½ cup lemon juice
- 1 tablespoon unsalted butter
- 2 Davidson's Safest Choice Pasteurized egg whites (use the reserved whites if using homemade curd)
- 2 tablespoons sugar
- 1 cup heavy whipping cream
- ½ teaspoon vanilla
- In a medium saucepan, whisk together whole eggs, egg yolks, sugar, salt, lemon juice and lemon zest. Cook over medium heat, whisking constantly, until thickened to a pudding-like consistency, about 5 minutes. Remove from heat and whisk in butter until melted. Using a fine mesh sieve, strain the curd into a bowl and refrigerate for several hours or overnight, until cool.
- Place homemade curd or 1 cup of pre-made lemon curd in a large bowl. In a large metal or glass bowl, beat the egg whites with an electric mixer until foamy. Add the sugar and continue beating on high speed until whites are glossy and hold stiff peaks.
- Using a spatula, gently fold ⅓ of the egg whites into the lemon curd. To fold, cut the spatula down the middle of the bowl, bringing it up along the bottom and edge and gently fold over the top. Turn the bowl 90 degrees and repeat until only a few streaks of egg whites remain. Repeat with half of the remaining whites, then the rest.
- In the same bowl that you whipped the egg whites, place the whipping cream and vanilla. Beat with the electric mixer on high speed until the cream holds stiff peaks. Fold into the curd mixture ¼ at a time, using the same method as for the egg whites.
- Serve chilled mousse layered with an assortment of fresh berries.
From now until June 30, 2014, Davidson’s Safest Choice Eggs is running a #NoBakeSummer Pinterest contest – simply pin your favorite no-bake recipe and fill out the entry form on their Facebook page to be entered to win two prize packages each week!
Davidson’s Safest Choice Eggs compensated me for creation of this recipe and post. All opinions are, as always, 100% my own.