Why You’ll Love This Recipe
Lemon mousse is an easy yet impressive dessert that you can prepare ahead of time. It has a rich, creamy texture with a bright lemon flavor that’s both refreshing and indulgent. Whether you serve it on its own or as part of a layered dessert, this mousse is sure to impress.
Ingredients
- 6 large eggs, separated
- 1 cup + 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- Pinch of salt
- 1 cup heavy whipping cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Lemon Base
- Fill a large saucepan with a few inches of water and bring it to a simmer over medium heat.
- In a heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.
- Place the bowl over the simmering water and cook, stirring constantly, for about 15 minutes until the mixture thickens slightly.
- Remove from heat, let cool for 15 minutes, then cover with plastic wrap and refrigerate for at least 1-2 hours.
2. Whip the Egg Whites
- In a mixing bowl, beat the reserved 3 egg whites on high speed for 1 minute.
- Add the remaining 2 tablespoons of sugar and continue to beat until stiff peaks form.
- Gently fold the beaten egg whites into the chilled lemon mixture.
3. Whip the Cream and Combine
- In a separate bowl, beat the heavy whipping cream on high speed until stiff peaks form.
- Carefully fold the whipped cream into the lemon mixture until smooth and fully incorporated.
4. Chill and Serve
- Refrigerate the mousse for at least 30 minutes before serving.
- Serve chilled, garnished with fresh berries or whipped cream.
Servings and Timing
- Servings: 3 cups
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cooling Time: 1 hour 15 minutes
- Total Time: 1 hour 50 minutes
Variations
- Berry Twist: Top with fresh raspberries, strawberries, or blueberries for a fruity contrast.
- Layered Dessert: Use this mousse as a filling for cakes, trifles, or parfaits.
- Extra Zing: Add an extra teaspoon of lemon zest for a bolder citrus flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Not recommended, as the texture may change when thawed.
FAQs
Can I make this lemon mousse ahead of time?
Yes! It can be made a day in advance and stored in the refrigerator until ready to serve.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled juice can work in a pinch.
How do I prevent the mousse from being too runny?
Ensure you cook the lemon mixture until it thickens and fully chill it before adding the whipped egg whites and cream.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works well for whipping the egg whites and heavy cream.
How can I make this mousse sweeter?
Add an extra tablespoon of sugar to the whipped cream if you prefer a sweeter mousse.
Can I use this mousse as a cake filling?
Absolutely! It makes a delicious, light filling for cakes and pastries.
Can I substitute the eggs in this recipe?
Eggs are essential for the texture, but you could experiment with a cornstarch-thickened lemon curd and whipped cream.
What should I serve with lemon mousse?
It pairs well with shortbread cookies, fresh berries, or a drizzle of raspberry sauce.
How do I know when the egg whites are properly whipped?
Stiff peaks will form when you lift the beaters, and the egg whites will hold their shape.
Can I add vanilla to the mousse?
Yes, a teaspoon of vanilla extract can enhance the flavor and balance the tartness.
Conclusion
This Lemon Mousse is a delightful, creamy dessert with the perfect balance of sweetness and tangy citrus. It’s easy to prepare, elegant to serve, and sure to be a hit at any gathering. Try it as a refreshing summer dessert or a sophisticated dinner party treat!
Print
Lemon Mousse
- Total Time: 1 hour 50 minutes
- Yield: About 3 cups
- Diet: Vegetarian
Description
This Lemon Mousse is a light, fluffy, and elegant dessert with the perfect balance of tart lemon and creamy sweetness. Made with fresh lemon juice, eggs, and whipped cream, this easy-to-make mousse is a refreshing treat for any occasion. Serve it with fresh berries or as a filling for cakes and trifles!
Ingredients
- 6 large eggs, separated
- 1 cup + 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- Pinch of salt
- 1 cup heavy whipping cream
Instructions
1. Prepare the Lemon Base:
- Fill a large saucepan with a few inches of water and bring it to a simmer over medium heat.
- In a heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.
- Place the bowl over the simmering water (double boiler method) and cook, stirring constantly, for about 15 minutes, until the mixture thickens slightly.
- Remove from heat, let cool for 15 minutes, then cover with plastic wrap and refrigerate for at least 1-2 hours until fully chilled.
2. Whip the Egg Whites:
- In a mixing bowl, beat the reserved 3 egg whites on high speed for 1 minute.
- Add the remaining 2 tablespoons of sugar and continue to beat until stiff peaks form.
- Gently fold the beaten egg whites into the chilled lemon mixture.
3. Whip the Cream and Combine:
- In a separate bowl, beat the heavy whipping cream on high speed until stiff peaks form.
- Carefully fold the whipped cream into the lemon mixture until smooth and fully incorporated.
4. Chill and Serve:
- Refrigerate the mousse for at least 30 minutes before serving.
- Serve chilled, garnished with fresh berries or whipped cream.
Notes
- Berry Twist: Top with raspberries, strawberries, or blueberries for a fruity contrast.
- Layered Dessert: Use this mousse as a filling for cakes, trifles, or parfaits.
- Extra Zing: Add an extra teaspoon of lemon zest for a bolder citrus flavor.
- Prep Time: 10 minute
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French, Classic
