Fresh Lemon Mousse Recipe

Introduction

Fresh Lemon Mousse is a light, tangy dessert that beautifully balances zesty lemon flavor with creamy sweetness. Perfect for warm days or when you crave a refreshing treat, this mousse is both elegant and simple to make.

Ingredients

• 1 stick unsalted butter, room temperature
• 1 cup granulated sugar
• 1 tablespoon fresh lemon zest
• Dash salt
• 4 large eggs
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)
• 3 large whole eggs
• 3 large egg yolks
• 3 large egg whites, separated
• 1 cup plus 2 tablespoons granulated sugar
• 2 teaspoons lemon zest
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)
• Salt, a pinch
• 1 cup heavy whipping cream, cold
• 1/2 cup homemade lemon curd, room temperature
• 1/3 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions

1. Step 1: Zest the lemons carefully, removing only the yellow part and avoiding the white pith. Juice the lemons and reserve 1/2 cup of juice for the recipe.
2. Step 2: In a large mixing bowl, cream the butter with sugar, a dash of salt, and 1 tablespoon lemon zest until smooth.
3. Step 3: Crack the 4 eggs into a bowl, removing the chalazae from each yolk with a spoon. Add eggs one at a time to the butter mixture, mixing well after each addition. Stir in the reserved lemon juice and a pinch of salt.
4. Step 4: Transfer the mixture to a medium saucepan and cook over low heat, stirring constantly until thickened, about 8–10 minutes. Remove from heat and let cool.
5. Step 5: Place a piece of plastic wrap directly on the surface of the lemon curd to prevent a skin. Let it cool to room temperature before use.
6. Step 6: In a heatproof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup sugar, 2 teaspoons lemon zest, 1/2 cup lemon juice, and a pinch of salt. Place over simmering water and whisk constantly until thickened like pudding (about 12 minutes). Cool for 15 minutes, cover with plastic wrap, and refrigerate until chilled, about 1–2 hours.
7. Step 7: Beat 2/3 of the egg whites with a pinch of salt until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form.
8. Step 8: Gently fold the beaten egg whites into the chilled lemon filling using a rubber spatula.
9. Step 9: In the same bowl (no need to wash), beat the cold heavy cream on medium-low speed until slightly thickened, then increase speed to high and beat until stiff peaks form.
10. Step 10: Fold the whipped cream into the lemon mixture carefully.
11. Step 11: Fold in the room temperature lemon curd gently.
12. Step 12: Transfer the mousse to a 7-inch diameter by 3-inch deep souffle dish or similar container and chill for at least 1 hour.
13. Step 13: For topping, beat 1 cup cold heavy cream with 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
14. Step 14: Pipe or spoon dollops of whipped cream over the chilled mousse.
15. Step 15: Optional: Garnish with small quarter slices of lemon between the whipped cream dollops for a fresh look.

Tips & Variations

• Use fresh lemons for the brightest flavor and avoid using bottled lemon juice if possible.
• To remove the chalazae (the white stringy parts), a small spoon works best to keep the mousse smooth.
• If you want a sweeter mousse, increase sugar slightly, but balance carefully to maintain tartness.
• The lemon curd can be made ahead and stored in the fridge for up to 5 days or frozen for future use.
• For a dairy-free version, substitute heavy cream with coconut cream and omit butter in the lemon curd.

Storage

Store the mousse covered in the refrigerator for up to 2 days for best texture and flavor. Avoid freezing the mousse, as it may affect the creamy consistency. When ready to serve, remove from fridge and let sit for a few minutes to soften slightly. Garnish just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse a day in advance and keep it refrigerated. This allows the flavors to meld and the mousse to set beautifully.

What can I use if I don’t have a stand mixer?

A hand mixer works perfectly fine for beating eggs and whipping cream. Just ensure your bowl is deep enough to prevent splattering when beating at high speed.

Fresh Lemon Mousse Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

This Fresh Lemon Mousse is a light and airy dessert bursting with tangy lemon flavor. Made with homemade lemon curd, whipped cream, and delicately folded egg whites, this mousse offers a perfect balance of sweet and citrusy notes with a creamy, fluffy texture. Ideal for a refreshing ending to any meal, it can be elegantly garnished with dollops of whipped cream and lemon slices.

• Author: Stella
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 10 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lemon Curd

• 1 stick unsalted butter, room temperature
• 1 cup granulated sugar
• 1 tablespoon fresh lemon zest
• Dash salt
• 4 large eggs
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)

Lemon Mousse

• 3 large whole eggs
• 3 large egg yolks
• 3 large egg whites, separated
• 1 cup plus 2 tablespoons granulated sugar
• 2 teaspoons lemon zest
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)
• Pinch salt
• 1 cup heavy whipping cream, cold
• 1/3 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup homemade lemon curd, room temperature (from above recipe)

Instructions

1. Zesting and Juicing the Lemons: Carefully zest the lemons, ensuring only the yellow outer layer is removed without any white pith. Then cut the lemons in half and juice them to obtain about 1 cup of lemon juice, setting aside 1/2 cup for the curd and 1/2 cup for the mousse.
2. Making the Lemon Curd: Cream the room temperature butter in a large mixing bowl with a stand or hand mixer. Add the granulated sugar, dash of salt, and 1 tablespoon lemon zest. Mix thoroughly. Crack the 4 eggs into a small bowl, removing the chalaza (the thin white strands attached to yolks). Add the eggs one at a time into the creamed butter mixture, beating well after each addition. Stir in the 1/2 cup lemon juice and mix to combine.
3. Cooking the Lemon Curd: Pour the lemon mixture into a medium saucepan and cook over low heat, stirring constantly until thickened and custard-like, about 8 to 10 minutes. Remove from heat and let cool. Cover the surface with plastic wrap to prevent a skin from forming and bring to room temperature.
4. Preparing the Lemon Mousse Base: In a large heatproof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, 2 teaspoons lemon zest, 1/2 cup lemon juice, and a pinch of salt. Place this bowl over a pan of simmering water (double boiler setup) and whisk continuously over medium heat until the mixture thickens to a pudding-like consistency, approximately 12 minutes. Remove from heat, cover the surface with plastic wrap, and cool for 15 minutes. Then refrigerate for 1-2 hours or chill in the freezer for 20 minutes until completely cold.
5. Beating the Egg Whites: In a clean, dry bowl, add about two-thirds of the separated egg whites and a pinch of salt. Using a stand mixer with whisk attachment or hand mixer, beat on high speed until soft peaks form. Gradually add 2 tablespoons sugar and continue beating until stiff peaks form. Gently fold these beaten egg whites into the chilled lemon pudding base using a rubber spatula, folding under and over to maintain volume.
6. Whipping the Cream: In the same mixing bowl (no need to wash), pour in the cold heavy whipping cream. Beat on medium-low speed until the cream starts to thicken, then increase to high speed and beat until stiff peaks form. Carefully fold the whipped cream into the lemon mixture, maintaining lightness and airiness.
7. Incorporating Lemon Curd: Gently fold the room temperature homemade lemon curd into the lemon mousse mixture until evenly distributed.
8. Chilling the Mousse: Transfer the mousse into a 7-inch diameter by 3-inch deep souffle dish or similar container. Chill the mousse in the refrigerator for at least 1 hour to set and develop flavors.
9. Preparing the Whipped Cream Topping: In a clean mixing bowl, beat 1 cup cold heavy whipping cream on medium-low speed until it slightly thickens. Add 1/3 cup powdered sugar and 1/2 teaspoon pure vanilla extract, then beat on high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with your favorite tip.
10. Decorating the Mousse: Pipe or spoon dollops of the whipped cream over the surface of the chilled mousse. Optionally, garnish with small quarter slices of lemon placed between whipped cream dollops for a decorative touch.

Notes

• When cracking eggs, remove the chalaza to avoid any stringy texture in the final mousse.
• Zest only the yellow part of the lemon to prevent bitterness from the white pith.
• Placing plastic wrap directly on lemon curd and mousse prevents formation of a skin.
• Be patient while cooking the lemon curd and mousse base to allow proper thickening without scrambling the eggs.
• Folding egg whites and whipped cream gently is crucial to maintain the mousse’s airy texture.
• Chilling time affects the mousse texture; longer chilling results in firmer mousse.

Keywords: lemon mousse, lemon dessert, lemon curd, whipped cream, mousse recipe, light dessert, citrus mousse