Instant Pot Lemon Mousse

Prep Time15 mins
Cook Time45 mins
Course: Dessert
Servings: 4


  • 1/3 cup sugar plus 2 tsp
  • 2 tbsp unsalted butter
  • 2 large egg yolks
  • 1 zested lemon
  • 3 tbsp freshly squeezed lemon juice
  • pinch kosher salt
  • 1/2 cup heavy cream whipping


  • In a heat-proof bowl that fits in the inner pot, whisk sugar and butter with a hand mixer until the sugar has mostly dissolved and the mixture is light-colored and fluffy. Add the egg yolks and whisk until all is combined. Add the lemon zest, lemon juice, and salt, and whisk again to combine. The mixture will look grainy. Cover the bowl with aluminum foil.
  • Add 1 cup of water to the inner pot and place a silicone trivet in the pot. Then, place the bowl on top. Lock the lid in place. Select Pressure Cook or the Manual, and adjust the pressure to High and the timer to 10 minutes. After cooking, let the pressure release naturally for 10 minutes, then quickly release any remaining pressure. Unlock the lid, carefully remove the bowl and remove the foil. The mixture will look lumpy and curdled.
  • Whisk the curd mixture until it’s smooth. Place a fine-mesh strainer over a medium-sized bowl and pour the curd through it, pressing down the curd with a flexible spatula, to leave the zest and any curdled egg bits behind. Cover the mixture with plastic wrap, pushing the wrap down on top of the curd to keep it from forming a skin. Refrigerate it until it’s cooled, for about 2 hours.
  • When the curd is cooled, whip the cream until it’s medium-firm. Add about a third of the whipped cream to the curd and fold it in gently. Repeat the process with another third of the whipped cream, then finish the process with the last third. Spoon the mousse into dessert dishes and serve immediately. Another option is to cover the mousse and refrigerate it, up to overnight.



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