This cake is a lemon lover’s dream! It starts with a light lemon chiffon cake, followed by a layer of lemon mousse, and topped off with a tangy lemon curd. Each layer is bursting with lemon flavor and perfectly creamy. It’s light, bright, and everything a lemon cake should be.
Triple Lemon Mousse Cake FAQ
Can I make the lemon curd and lemon cake ahead of time?
Yes, you can! Store the lemon curd in an airtight container in the fridge for up to a week. The lemon cake can be baked, wrapped in plastic wrap, and stored in the fridge for up to three days or frozen for up to a month.
Can I use store-bought lemon curd?
Absolutely! While homemade lemon curd is the freshest, store-bought is a great time-saver. Just pick a high-quality brand for the best taste.
Can I substitute regular lemons for Meyer lemons in the lemon curd?
Yes, you can use regular lemons instead of Meyer lemons. Keep in mind that Meyer lemons are sweeter and less acidic, so the flavor will be slightly different.
How long does the assembled Triple Lemon Mousse Cake last?
The assembled cake can be stored in the fridge, covered, for up to three days. For the best taste and texture, enjoy it within one to two days.
Triple Lemon Mousse Cake
Ingredients
**Lemon Curd:**
- – 1/2 cup Meyer lemon juice
- – 3 large eggs
- – 1 large egg yolk
- – 3/4 cups sugar
- – 1 pinch salt
- – 1/2 cup salted butter
**Lemon Mousse:**
- – 2 cups heavy cream
- – 1 cup powdered sugar
- – Zest of 1 lemon
- – 1 packet 1/4 oz unflavored gelatin
- – 2 tablespoons water
**Lemon Cake:**
- – 3/4 cup cake flour
- – 1/3 cup sugar
- – 1/4 teaspoon salt
- – 1 teaspoon baking powder
- – 1 egg
- – 1/3 cup lemon juice
- – 2 tablespoons oil
- – 4 egg whites
- – 1/4 teaspoon cream of tartar
- – 1/4 cup sugar
- – Zest of 1 lemon
Instructions
**Lemon Curd:**
- Fill a saucepan with about 2 inches of water and bring it to a simmer. Place a bowl on top without touching the water.
- In the bowl, mix lemon juice, eggs, egg yolk, sugar, and salt. Whisk continuously until thick, about 10-12 minutes (or 180°F).
- Remove from heat and cool to 140°F, stirring occasionally.
- Cut butter into tablespoon-sized cubes and whisk into the curd one piece at a time until fully melted.
- Cover the curd with plastic wrap directly touching its surface and refrigerate.
**Lemon Cake:**
- Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with cooking spray.
- Sift flour, 1/3 cup sugar, baking powder, and salt into a bowl.
- Add egg, lemon juice, and oil. Mix until smooth and set aside.
- In a large bowl, beat egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Add 1/4 cup sugar and beat until stiff peaks form. Fold in lemon zest.
- Gently fold egg whites into the batter. Pour into the prepared pan.
- Bake for about 30 minutes or until golden brown and a toothpick comes out clean. Cool completely on a rack.
**Lemon Mousse:**
- Whip heavy cream in a large bowl until stiff peaks form.
- Set aside 1/2 cup lemon curd for the cake top. Mix the remaining curd with the whipped cream until well combined.
- Dissolve gelatin in water in the microwave for about 45 seconds, stirring every 15 seconds.
- Quickly mix the hot gelatin into the mousse until smooth and evenly combined.
**Assembly:**
- Run a knife around the cake to loosen it from the pan.
- Pour the lemon mousse over the cake, spreading it evenly.
- Chill in the fridge for at least 2-3 hours.
- Top with the remaining lemon curd and serve.