Danish-Style Lemon Mousse
This Danish-style lemon mousse whisks a cooked lemon curd base with whipped cream and meringue for an airy, set dessert Denmark calls citronfromage, ready to eat after about 4 hours of chilling. It’s lighter than a cheesecake, more stable than a plain mousse, and tastes like the inside of a lemon meringue pie decided to become its own dessert. Serve it in individual glasses alongside a mug of our hot spiced lemon cider for a cozy dessert course.
Quick answer: A cooked lemon curd base folded with whipped cream and meringue into an airy, set dessert Denmark calls citronfromage. Lighter than cheesecake, more stable than a plain mousse, ready to eat after about 4 hours of chilling.
Instructions
Sprinkle the gelatin over the water in a small bowl and let it bloom for 5 minutes.
In a heatproof bowl, whisk the egg yolks with half the sugar until pale. Whisk in the lemon juice and zest. Set the bowl over a pot of simmering water and cook, whisking constantly, until thickened, about 6-8 minutes.
Remove from heat and whisk in the bloomed gelatin until fully dissolved. Let cool to room temperature.
Beat the egg whites to soft peaks, then gradually add the remaining sugar, beating until stiff and glossy.
In a separate bowl, whip the heavy cream to soft peaks.
Fold the whipped cream into the cooled lemon mixture, then gently fold in the meringue in two additions, keeping as much air as possible.
Divide among serving glasses or a large bowl. Chill for at least 4 hours, or overnight, until set. Garnish with crushed cookies before serving if you like.
Questions people actually ask
The egg whites here are only whipped, not fully cooked, so use pasteurized eggs if you're serving this to anyone pregnant, elderly, or immunocompromised.
The gelatin is what gives citronfromage its stable, sliceable mousse texture. Without it, you'll get a looser, more pudding-like result, still tasty, just less structured.
It's actually a great make-ahead dessert, it holds well in the fridge for up to 2 days once set.
Fresh is strongly recommended since the lemon flavor carries the whole dessert. Bottled juice will taste noticeably flatter.
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