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.
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.