Instant Pot Lemon Mousse

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recipe by Janet Zimmerman

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    279
based on 1 ratings

I love all things lemon, especially lemon curd. But it’s pretty intense on its own, so I often lighten it up with whipped cream to make an easy mousse. It goes especially well with gingersnaps on the side.

Inspired by: https://recipes.instantpot.com/recipe/lemon-mousse/

recipe updated Aug 13, 2020

Ingredients

  • Unsalted butter icon
    Unsalted butter
    2 tbsp (about 28.8 g)
  • Lemon icon
    Lemon
    1 (about 58 g)
  • Sugar icon
    Sugar
    ¼ cup (about 76.5 g)
  • Egg yolk icon
    Egg yolk
    2 (about 40 g)
  • Lemon juice icon
    Lemon juice
    3 tbsp (about 40.5 g)
  • Kosher salt icon
    Kosher salt
    1 pinch (about 0.18 g)
  • Water icon
    Water
    1 cup (about 240 g)
  • Whipping cream icon
    Whipping cream
    ½ cup (about 120 g)

Tools

  • kCook icon Whisk
  • kCook icon Plastic wrap
  • kCook icon Instant Pot
  • kCook icon Rack
  • kCook icon Heatproof bowl
  • kCook icon Stand mixer bowl
  • kCook icon Inner pot

Step preview

  1. Add sugar and unsalted butter to a clean heatproof bowl
  2. Beat until light and fluffy
  3. Add egg yolk to the heatproof bowl
  4. Beat until well combined
  5. Add lemon juice, lemon and kosher salt to the heatproof bowl
  6. Beat until combined
  7. Cover with foil
  8. Add water to the inner pot
  9. Place a clean rack in the inner pot
  10. Place bowl on the rack
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 10 min
  13. Natural release - 10 min
  14. Release pressure -
  15. Carefully remove the bowl, and remove and discard the foil. The mixture will appear clumpy and curdled.
  16. Whisk heatproof bowl until smooth
  17. Strain with sieve
  18. Cover with plastic wrap
  19. Refrigerate in fridge until cool - 2 hr
  20. Add whipping cream to a clean stand mixer bowl
  21. Whip until peaks form
  22. Fold one third of the curd into stand mixer bowl
  23. Fold the rest of the curd into stand mixer bowl bit by bit
  24. Serve immediately
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