Lemon Mascarpone Mousse
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Loading... - Genevieve Francoise
- 05 Nov 2025
- 40 Views
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If you’ve never tried Meyer lemons, you’re in for a treat! They’re sweeter and less tart than regular lemons, which makes them perfect for this smooth, creamy gelato.
It’s like sunshine in a bowl, and trust me, the flavor is so good, you’ll want to make this over and over.
Bonus: it’s fun to make with the kids!
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1/2 cup Meyer lemon juice (freshly squeezed)
- 1 tablespoon Meyer lemon zest (finely grated)
Pro Tips
- Chill the base overnight: If you have time, refrigerate the gelato mixture before churning for the creamiest texture.
- Use fresh Meyer lemons: The juice and zest are the stars of the show—don’t skimp on freshness!
- Zest first, juice second: It’s way easier to zest a lemon before you cut it.
- Watch the custard carefully: Don’t let it boil—it’ll curdle. Stir constantly for a silky texture.
- Involve the kids: They’ll love squeezing lemons or helping you churn the gelato!
Tools You’ll Need
- Medium saucepan
- Whisk
- Mixing bowl
- Fine-mesh strainer
- Ice cream maker
- Microplane or fine grater
- Citrus juicer
Substitutions and Variations
- No Meyer lemons? Regular lemons work, but add an extra tablespoon of sugar to balance the tartness.
- Dairy-free? Use full-fat coconut milk instead of milk and cream.
- Want a twist? Add a pinch of fresh basil or thyme for an herby vibe.
Make-Ahead Tips
- You can make the gelato base up to 2 days ahead of churning. Store it in the fridge in an airtight container.
Instructions
1. Heat the milk and cream.
Combine the milk and heavy cream in a medium saucepan. Heat over medium-low heat until steaming but not boiling.
2. Whisk the egg yolks and sugar.
In a mixing bowl, whisk the egg yolks and sugar until pale and slightly thickened.
3. Temper the egg yolks
Slowly pour a ladle of the warm milk mixture into the egg mixture, whisking constantly to prevent curdling. Then pour everything back into the saucepan.
4. Cook the custard
Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let it boil.
5. Strain and cool
Pour the custard through a fine-mesh strainer into a bowl. Stir in the Meyer lemon juice and zest, then let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.
6. Churn the gelato
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
Freeze and serve.
Transfer the gelato to a freezer-safe container, smooth the top, and freeze for 2-4 hours for a firmer texture. Scoop and serve with a sprinkle of lemon zest on top!
Leftovers and Storage
Store the gelato in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for 5-10 minutes before scooping to soften it.
Conclusion
This Meyer lemon gelato is a little scoop of happiness that’s sure to brighten your day. Make a batch, savor every creamy bite, and let me know how yours turns out in the comments below! Got questions? I’m here to help! 😊
