This Lemon Mousse is light, refreshing, and full of lemon flavor. It’s made with whipped egg whites and whipped cream to keep it light and real lemon zest and juice for a bright flavor.
If you’re looking for a dessert that is not too sweet and has a light, refreshing taste, this Lemon Mousse is a perfect choice. The mousse is infused with real lemon zest and juice, which gives it a bright and zesty flavor that is perfectly balanced with a hint of sweetness.
Another great light and refreshing dessert is this Strawberry Rhubarb Fool. Great strawberry rhubarb flavor in a nice light whipped cream. Or give this Berry Icebox Cake a try. It’s easy to make and great for when you want something cool and creamy.
Here Is Why You Will Want To Make This Lemon Mousse
- Not too heavy! It is the perfect light and refreshing dessert when you want something sweet but light.
- Lots of fresh lemon flavor thanks to using REAL lemon.
- It can be made in advance.
- Use this lemon mousse to create other desserts!
- Simple yet can be totally fancy.
Ingredients
LEMONS: I prefer to juice my own lemons for this dessert as opposed to using the juice in the bottle. It tastes SO MUCH better, trust me!
EGGS: We are using both egg whites and yolks, which are separate from each other. The yolks are used to make a lemon curd, and the whites are whipped up and folded into the curd to make it light and fluffy.
HEAVY WHIPPING CREAM: This is also whipped and folded into the curd to make it light and airy.
SUGAR
VANILLA
How To Make Lemon Mousse
This is just a quick overview of the method for this lemon mousse. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
LEMON CURD
STEP 1: Whisk the eggs and yolks, sugar, lemon zest, and lemon juice. Set aside.
STEP 2: Bring the cream to a simmer, then remove from heat and pour in a very thin stream while whisking constantly into the egg mixture. Put back on the heat and cook, stirring constantly, until thickened.
The reason for heating the cream and whisking it into the egg mixture is to temper the eggs. This will slowly bring the eggs up to temperature so they don’t become scrambled eggs, so this step is crucial.
EGG WHITES AND WHIPPED CREAM
STEP 1: Whip the egg whites until stiff peaks, set aside. In a separate bowl, whip the heavy whipping cream until it reaches stiff peaks.
STEP 2: Gently fold in the egg whites and whipping cream until combined. Do not overmix, or your mousse will not be light and airy.
STEP 3: Spoon into serving dishes and chill for at least 30 minutes before serving.
Ways To Use This Lemon Mousse
Serve it as lemon mousse garnished with fresh fruit! Blueberries, strawberries, raspberries, and blackberries all pair beautifully with this mousse.
Use it as a filling for a vanilla or strawberry cake. Cake and mousse go so well together!
Make it into a parfait! Layer finely crushed graham cracker crumbs, lemon curd, lemon mousse, and your berries of choice. Top with freshly whipped cream.
Make a fruit trifle from this refreshing mousse. Use cubed angel food cake and layer with this mousse, fresh whipped cream, and fresh berries.
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Lemon Mousse
Ingredients
- 6 large eggs
- 1¼ cups (260g) granulated sugar
- 1 tablespoon lemon zest
- ½ cup (120ml) fresh lemon juice
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 2 cups (475ml) heavy whipping cream
Instructions
LEMON CURD:
- In a large saucepan, whisk together 3 whole eggs and 3 egg yolks, sugar, lemon zest, lemon juice, and salt. Set aside.
- In a small saucepan, bring ¾ cup of heavy cream to a simmer. Remove from the heat and pour in a very thin stream while whisking constantly into the egg mixture. Place egg mixture over medium-low heat and cook until thickened whisking constantly. Remove from heat and stir in the vanilla. If you are concerned about any lumps push through a fine mesh sieve. Chill this completely.
EGG WHITES AND CREAM:
- Add the 3 egg whites to a mixing bowl. With the whip attachment, beat on high until stiff peaks form. Set aside. In a separate mixing bowl add the remaining heavy cream. With the whip attachment, beat on high until stiff peaks form.
- Fold both the whipped egg whites and cream gently into the chilled lemon curd just until combined. Spoon into serving dishes and chill for at least 30 minutes before serving.
Notes
- STORAGE: Store covered in the refrigerator for up to 4 days. May start to get watery after 2 days.
