Never one to make a promise I can’t keep. I’m back for a second time this week after sharing my recipe for tiramisu eggs to share round two of the filled Easter egg bonanza with these lemon mousse filled easter eggs!
If you ask me which recipe out of the two I preferred, I honestly couldn’t pick. They are both such a wonderful dessert, and I suppose it comes down to a personal preference of citrus over coffee. I had one of each in one sitting (purely for recipe testing purposes of course) and just couldn’t decide.
For me there is something magical about lemon desserts. That lemony pucker is something I relish and so while I could have easily made any number of other flavoured mousse fillings, when combined with the sweet chocolate egg, lemon just feels right.
Lemon mousse from scratch normally requires the making of a lemon curd and then folding that with whipped egg white and then again with cream, but lets be serious here… making lemon curd just to make mousse for 4 x 50g eggs seemed silly. So, with a tub of great pre-made lemon curd purchased at the supermarket, this recipe just got a whole lot easier. Also, I wanted the lemon curd mousse filled eggs to be just as easy to make as the tiramisu filled eggs and this recipe does just that.
These treats are absolutely worth the little extra effort involved beyond just buying hollow eggs and it means you can combine your easter egg giving with dessert. Two birds. One stone.
If you are hosting Easter lunch this year and can’t decide whether to make this version or the tiramisu version, why not make both and let your guests decide…any left over eggs won’t last till the end of the Easter weekend anyway!
Lemon Mousse Filled Easter Eggs
- 2 egg whites
- 2 tablespoons caster sugar
- 3 heaped tablespoons lemon curd
- 1/2 cup thickened cream
- Zest of half lemon
- 4 x 50g hollow chocolate easter eggs
Gently remove the tops of the chocolate easter eggs and set the eggs aside (its probably best if you eat the tops now... they are delicious and you won't need them)
Beat egg whites and caster sugar together until glossy stiff peaks form. Add the lemon curd and gently fold through until incorporated. Set aside
In a separate bowl beat cream until stiff peaks form. Add the cream to the egg whites and fold through until just combined.
Fill each egg with the lemon mousse and then refrigerate for at least two hours before serving. When ready to serve, top with lemon zest.