Introduction

This easy lemon mousse is a light and refreshing dessert perfect for any occasion. With a delicate balance of tart lemon and creamy sweetness, it’s a delightful treat that comes together quickly.

The image shows four small glass dessert cups on white plates, each layered with creamy white pudding at the bottom, topped by a smooth layer of bright yellow lemon curd, and finished with a swirl of soft white whipped cream. On top of each whipped cream swirl, there is a thin slice of lemon and a fresh green mint leaf, adding color contrast. The background features a white marbled texture with whole and sliced lemons placed around, softly lit by natural light from a nearby window. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large fresh lemons (zest and juice)
1/2 cup granulated sugar
1 cup heavy whipping cream (chilled)
3 egg whites (room temperature)

Instructions

Step 1: Zest and juice the lemons until you have about one cup of lemon juice.
Step 2: In a mixing bowl, whip the chilled heavy cream until soft peaks form.
Step 3: In another bowl set over simmering water, whisk together sugar and egg whites until the mixture is warm and the sugar dissolves.
Step 4: Beat the egg white mixture until stiff peaks form, then gently fold in the whipped cream followed by the lemon juice and zest.
Step 5: Transfer the mousse to serving glasses, cover, and refrigerate for at least four hours until set.
Step 6: Serve chilled, garnished with extra lemon zest or fresh berries if desired.

Tips & Variations

For a brighter lemon flavor, use Meyer lemons if available.
If you prefer a sweeter mousse, add a little more sugar to the egg whites before whipping.
To make it vegetarian-friendly, consider using aquafaba instead of egg whites.

Storage

Store the lemon mousse covered in the refrigerator for up to 3 days. Before serving, give it a gentle stir if needed. It’s best enjoyed chilled and does not freeze well due to its delicate texture.

How to Serve

A set of small clear glass cups each containing a two-layer lemon dessert, with the bottom layer a pale yellow creamy firmness and the top layer a thick white whipped cream texture. Each cup is topped with a spiral of soft white whipped cream, garnished with a thin bright yellow lemon slice and a small fresh green mint leaf. The cups are arranged on a smooth white tray, placed on a white marbled surface with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice is best for flavor and zest, but if needed, you can substitute bottled lemon juice. Use about 3/4 cup to maintain the right balance.

Is it safe to use raw egg whites in this recipe?

This recipe uses warm egg whites that are gently heated over simmering water to reduce risk. However, if you’re concerned, you can use pasteurized egg whites or a substitute like aquafaba.

Easy Lemon Mousse Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

This Easy Lemon Mousse recipe is a light, airy, and refreshing dessert perfect for citrus lovers. Made with fresh lemon juice and zest, whipped cream, and delicate egg whites, it delivers a tangy sweetness with a creamy texture that melts in your mouth. Ideal for warm days or as a sophisticated finish to any meal, this mousse requires no baking and comes together quickly with simple ingredients.

Author: Stella
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 4 hours 20 minutes
Yield: 4 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Ingredients

2 large fresh lemons (zest and juice)
1/2 cup granulated sugar
1 cup heavy whipping cream, chilled
3 egg whites, room temperature

Instructions

Prepare Lemon Juice and Zest: Zest the lemons carefully to collect about a teaspoon of zest, then juice the lemons until you have approximately one cup of fresh lemon juice. Set aside.
Whip the Heavy Cream: Using a mixer, whip the chilled heavy cream in a mixing bowl until soft peaks form. This means the cream should hold shape but still be smooth and slightly floppy.
Warm Egg Whites and Sugar: In a heatproof bowl set over simmering water (double boiler), whisk together the sugar and egg whites constantly until the mixture is warm to the touch and the sugar has dissolved completely, about 3-4 minutes.
Beat Egg Whites to Stiff Peaks: Remove the egg white mixture from the heat. Using an electric mixer, beat the mixture until it forms stiff, glossy peaks that hold firm when the beaters are lifted.
Fold Ingredients Together: Gently fold the whipped cream into the stiff egg whites to combine without deflating the mixture. Then fold in the lemon juice and zest carefully until evenly incorporated.
Chill the Mousse: Spoon or pour the mousse into serving glasses or bowls. Cover each with plastic wrap and refrigerate for at least four hours, allowing the mousse to set and develop flavor.
Serve: Serve the mousse chilled. Optionally garnish with additional lemon zest or fresh berries to enhance presentation and taste.

Notes

Use room temperature egg whites for better volume when whipping.
Ensure heavy cream is well chilled before whipping for optimal texture.
For a firmer mousse, you can chill longer or refrigerate overnight.
If you prefer sweeter mousse, adjust sugar quantity slightly but be careful not to overshadow the lemon flavor.
This mousse contains raw egg whites; use pasteurized eggs if concerned about food safety.
Garnishes such as mint leaves or raspberries pair wonderfully with lemon mousse.

Keywords: lemon mousse, easy lemon dessert, no bake lemon mousse, light lemon mousse, creamy lemon dessert