Lemon mousse is one of those desserts that feels like a little burst of sunshine. It’s creamy, light, and has just the right amount of tangy sweetness. I love making this mousse when I want something refreshing that still feels a little special.
The best think about this dessert is that It’s not hard to make at all. Making the lemon curd might sound tricky, but it's actually simple once you get the hang of it. The curd turns out silky and bright, and when you fold it into whipped cream and fluffy egg whites, it becomes the dreamiest mousse. It's the kind of dessert that feels elegant but is surprisingly easy to make.
I’ve made this lemon mousse so many times, and it’s always a hit. It’s great for a fancy dinner or just when you want to treat yourself. It is a light, fluffy, and very refreshing dessert. This mousse is creamy and full of lemon flavors to delight all citrus fruit fans.
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⭐Why You'll Love This Lemon Mousse
- Bright and Refreshing: That fresh, zesty lemon flavor makes it feel so light and cheerful.
- Creamy and Airy: It’s smooth and fluffy all at once, making each spoonful feel like a little treat.
- Perfect Make-Ahead Dessert: You can make it ahead of time, which makes it great for serving guests without stress.
- Simple Ingredients: You don’t need anything fancy to create something so delicious.
🧾Lemon Mousse Ingredients
Here’s what you need to make this lemon mousse:
For Lemon Curd:
- Eggs: I use three whole eggs to give the lemon curd a smooth and rich base.
- Egg Yolks: I like to add two extra yolks to make the curd even creamier and thicker.
- Sugar: Just enough to balance the tartness of the lemons and bring out their natural sweetness.
- Here's the combined point:
- Lemon Zest & Lemon Juice: I always use freshly grated lemon zest and freshly squeezed lemon juice because they work together to create a bold, refreshing, and vibrant citrusy flavor that you just can't get from bottled juice.
- Unsalted Butter: I add butter at the end to make the curd smooth and luxurious, with a rich, creamy finish.
For the Mousse:
- Double Cream: I use double cream and whip it until it's light and creamy. It blends perfectly with the lemon curd to make a dreamy mousse.
- Egg Whites: Beaten to stiff peaks to give the mousse its fluffy, cloud-like texture. I love how it makes the mousse feel so airy.
- Sugar: This helps stabilize the egg whites and adds a touch of sweetness that balances everything out.
- Cream of Tartar: I always add a little cream of tartar to keep the egg whites stable so they hold their shape nicely.
- Salt: Just a pinch to enhance all the flavors and make everything taste even better.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Lemon Mousse
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make Lemon Curd:
1. Prepare the Eggs: In a heatproof bowl, place 3 whole eggs and two separated yolks. Freeze the two egg whites for later.
2. Combine Ingredients: Add sugar, lemon zest, and lemon juice to the eggs and whisk gently.
3. Cook the Mixture: Set the bowl over simmering water and whisk continuously over low heat for about 10 minutes until thickened like custard.
4. Finish and Chill: Remove from heat, add cold butter, and stir until melted. Strain, cover, and refrigerate for 2 hours until chilled.
5. Whip Cream and Mix with Lemon Curd: Whisk double cream until stiff peaks form (about 4 minutes). Fold into chilled lemon curd.
6. Prepare Meringue Base: In a heatproof bowl, mix egg whites, sugar, cream of tartar, and salt. Place over simmering water, stirring constantly until sugar dissolves and feels warm (about 5 minutes).
7. Beat Meringue and Combine: Remove from heat, beat on medium-low until foamy (2 minutes), then on high until stiff peaks form (about 4 minutes). Fold meringue into the lemon mixture until smooth.
8. Pipe and Chill: Pipe lemon mousse into 4 glass ramekins and refrigerate for 1 hour.
📖Variations
- Lemon-Berry Mousse: For a fruity twist, I love folding in fresh berries like raspberries, blueberries, or strawberries into the lemon mousse. To make it even more beautiful, you can layer dollops of mousse with a berry compote for a stunning presentation.
- Lemon Cheesecake Mousse: Turn your Lemon Mousse into something even more delicious by blending in cream cheese. This adds a tangy and creamy texture that tastes just like cheesecake. It's irresistible!
💭Tips for Recipe Success
Use Fresh Lemons: It is better to use freshly squeezed juice and zest because it makes the mousse taste bright and delicious. It truly makes a difference.
Fold Gently: I recommend to fold in the whipped cream and egg whites gently to keep the mousse as airy as possible.
Chill Properly: Letting the mousse chill for at least two hours is essential for achieving the perfect creamy, fluffy texture.
Enjoy Within Two Days: For the best taste, it is best to enjoy the mousse within two days of making it. But honestly, it rarely lasts that long because everyone loves it!
Storage: To store leftovers, place the mousse in an airtight container or cover it with plastic wrap touching the surface. It will keep well in the refrigerator for up to 2-3 days. When you're ready to enjoy it again, let it sit at room temperature for 15-30 minutes to soften slightly before serving.
🍋More Easy Lemon Recipes
Love this lemon mousse? You’ll also enjoy these vibrant lemon desserts:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Lemon Mousse
Ingredients
For Lemon Curd
- 3 Eggs
- 2 Egg Yolks
- 120 g Sugar
- 1 Lemon Zest
- 125 ml Lemon Juice
- 100 g Unsalted Butter
For the Mousse
- 300 ml Double Cream
- 2 Egg Whites
- 65 g Sugar
- ¼ teaspoon Cream of Tartar
- ¼ tsp Salt
Instructions
How to Make Lemon Curd
- Put 3 eggs in a heatproof bowl.
- Separate two yolks from the white and put the egg yolks together with 3 eggs. Reserve two eggs white in the freezer for later use.
- Put the sugar and one lemon zest with the eggs.
- Juice the lemons until you have about half a cup of lemon juice and put it with the eggs.
- Beat lightly with a wire whisk.
- Put the heatproof bowl over a saucepan of simmering water.
- Keep gently whisking the mixture over low heat for around 10 minutes until thickened like custard.
- Remove the bowl from heat, then add the cold, cubed butter and mix until the butter has melted.
- Pour the cooked lemon curd through a sieve into a bowl, cover with clean film, let it cool, and refrigerate for 2 hours or until chilled.
How to Make the Cream Mixture
- Add the double cream to a bowl and whisk until stiff peaks around 4 minutes.
- Fold the whipped cream into the lemon curd.
- In a heatproof bowl, combine the egg whites, sugar, cream of tartar, and salt.
- Bring a saucepan with a few cm of water to a simmer. Set the bowl over the simmering water, making sure the water does not touch the bottom of the bowl.
- Stir continuously the mixture until the sugar has dissolved around 5 minutes and the egg whites are very warm to the touch.
- Remove the bowl from heat, then beat the meringue on medium-low speed with an electric mixer until foamy around 2 minutes, then increase the speed and beat until getting a stiff peak around 4 minutes.
- Carefully fold the beaten whites into the cold lemon mixture.
- Place the lemon mousse into a pipping bag, then fill 4 glasses and refrigerate for 1 hour.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This lemon mousse is the definition of light and airy! Like a citrus cloud with the perfect amount of tang.