Lemon mousse with Thermomix: light, silky and spectacular

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19 May, 2025

The mousse that seduces the first bite (and is done without drama with Thermomix)

There are recipes that seem to exits from the minds of a brewer with a master’s degree in engineering, but with a good guide and a little help from our beloved Themomixthey transform into pure enjoyment without stress.

Today we are going to prepare a lemon mousse that combines the citrus intensity of the Lemon curdthe lightness of the mounted cream and the aerial magic of the Italian meringue. All this in such a soft texture that seems to float.

Ideal to finish a meal with a high note or to show off at a dinner, this mousse is also a perfect excuse to dust off your schedules and show off what your Thermomix can do beyond vegetable puree. And the best: with well -applied tricks, the result brushes professional perfection.

📝 Ingredients: simple but with character

For the lemon curd

50 g of white sugar
50 g of egg yolks (about 3)
1 lemon zest
100 g of natural lemon juice
3.5 g of gelatin (½ on KNOX powder or 2 neutral jelly jelly)

PRO TUCK: If you use gelatin leaves, hydraters them in very cold water for 10 minutes. If you use dust, mix it with a tablespoon of ice water and let it stand the same.

For the mounted cream

300 g of cream to mount (minimum 35% mg), very cold

For Italian meringue

95 g of egg whites (about 3)
60 g of water
150 g of sugar

👩‍🍳 Step by step: how to get the perfect mousse without dying in the attempt

1. The soul of dessert: prepare the lemon curd

Place sugar and yolks in the Thermomix glass. Program 20 sec / Vel 3.
Add the zest and lemon juice. Program 7 min / 80 ° C / Vel 2.
Strain the mixture with a fine strainer to remove lumps and add the hydrated gelatin. Mix well until it dissolves.
Let cool to room temperature. If it cools too much and thick, you can temper it for a few seconds in the micro.

Comidista Council: Do not let the yolks stay with the sugar without mixing or “burn” (literal: they are cooked and created lumps).

2. Mount the cream (and control the nerves)

Wash and cool the Thermomix glass. Place the butterfly, add the very cold cream and program without time at speed 3.5.
Watch through the mouth until it is firm but not cut. Book in the fridge.

💡 Pro Tip: You can mount the cream by hand if you want more control. If you leave it too soft, the mousse will not endure the shape.

3. The touch of genius: Italian meringue

Place the sugar and water in a saucepan over medium heat without stirring. When it reaches 115 ° C, it begins to beat the whites.
When the syrup reaches 118 ° C (use thermometer yes or yes), gradually wander it on the whites mounted while bathe at high speed.
Keep beating until the mixture is firm and cold.

🧠 NERD Council: The trick is to pour the syrup from one side of the bowl, so that it does not cook the clear ones on direct contact.

4. The great moment: combine everything

Add the meringue to the mounted cream and mix with enveloping movements to integrate 50%.
Incorporates the lemon curd already cold and mixed until it is homogeneous but aerated.
Distribute in cups or glasses with the help of a pastry sleeve and refrigerate at least 3 hours.

🍋 Extra tip: You can decorate it with lemon zest, roasted meringue or a touch of crushed cookie.

🧁 A restaurant dessert at your home (without losing your head)

This lemon mousse is one of those desserts that make people remain silent after the first bite. The contrast between the vibrant acid of lemon and creamy softness of the set is simply addictive. If you have Thermomix, you have no excuse for not doing it: it saves you, reduces mistakes and allows you to focus on the important thing, which is to enjoy.

In addition, you can prepare it in advance and have it ready in the fridge, which makes it the perfect ally for dinners with guests or to give yourself a whim during the week without complicating your life.

And if you dare, you can version it with Lima, Sanguina Orange or even Yuzu, if you go the most exotic roll. The important thing is that you use fresh ingredients and do not skip the key steps, such as mounting the cream or cooling the curd properly.

Recipe for Jesus