Introduction

This easy lemon mousse is a light and refreshing dessert perfect for any occasion. With bright citrus flavor and a creamy texture, it’s a delightful way to end a meal or enjoy a sweet treat.

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 the sugar and egg whites until 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 mixture to serving glasses, cover, and refrigerate for at least four hours until set.
Step 6: Serve chilled, garnished with lemon zest or fresh berries if desired.

Tips & Variations

Use organic lemons for zest to avoid bitterness from the pith.
For extra richness, fold in a tablespoon of mascarpone or cream cheese.
Add a splash of limoncello or vanilla extract for added flavor.
To make it vegan, substitute whipped coconut cream and aquafaba for egg whites and heavy cream.

Storage

Store the lemon mousse covered in the refrigerator for up to 3 days. Keep it chilled to maintain its texture. When ready to serve, take it out about 10 minutes beforehand for a smoother mouthfeel. Do not freeze as it can affect the mousse’s delicate structure.

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 the bright, natural flavor and zest adds essential aroma, but in a pinch, bottled lemon juice can be used. The taste may be less vibrant.

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

Since the egg whites are gently warmed over simmering water until the sugar dissolves, this helps reduce the risk of bacteria. However, for extra safety, use pasteurized egg whites or egg white powder.

Easy Lemon Mousse Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

This Easy Lemon Mousse recipe delivers a light, airy, and tangy dessert that perfectly balances the zesty brightness of fresh lemons with the creamy richness of whipped cream. It’s a simple no-bake treat that can be prepared in under 20 minutes and chilled until set, making it ideal for warm days or elegant dinner parties.

Author: Stella
Prep Time: 15 minutes
Cook Time: 5 minutes (warming egg whites and sugar)
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 the lemons: Zest the lemons carefully to collect the bright yellow zest, then juice them until you have about one cup of fresh lemon juice.
Whip the cream: In a cold mixing bowl, whip the chilled heavy cream with a hand or stand mixer until soft peaks form, indicating it’s light and airy but not too stiff.
Warm egg whites and sugar: Place egg whites and granulated sugar in a heatproof bowl over simmering water (double boiler). Whisk continuously until the mixture is warm to the touch and the sugar has fully dissolved, which improves texture and safety.
Beat to stiff peaks: Remove the warmed egg white mixture from heat and use a mixer to beat it until stiff, glossy peaks form, ensuring a stable and fluffy mousse base.
Fold ingredients together: Gently fold the whipped cream into the beaten egg whites to maintain airiness, then carefully fold in the fresh lemon juice and zest, distributing the citrus flavor evenly without deflating the mousse.
Chill the mousse: Spoon the lemon mousse into serving glasses or bowls, cover with plastic wrap or lids, and refrigerate for at least four hours to allow the mousse to fully set and develop its refreshing taste.
Serve: Serve the lemon mousse chilled, optionally garnished with extra lemon zest or fresh berries to enhance appearance and flavor.

Notes

Using chilled heavy cream helps achieve better volume when whipping.
Warming the egg whites with sugar over simmering water improves safety by gently cooking the eggs.
Be gentle when folding to keep the mousse light and airy.
Refrigerate for the full recommended time to ensure proper setting and optimal taste.
Fresh lemon zest can be used as garnish for a bright citrus aroma.

Keywords: lemon mousse, easy lemon dessert, no-bake mousse, light lemon mousse, citrus dessert