Lemon Mousse

Name: Lemon Mousse
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 large eggs (separated); 150 g granulated sugar; 125 ml fresh lemon juice (about 3 lemons); 1 tbsp lemon zest (finely grated); 250 ml heavy cream (35% fat)

150 min 6 servings Medium

All Recipes

Lemon Mousse

Light and tangy lemon mousse, perfect for a refreshing dessert.

Prep

20 min

Cook

10 min

Total

150 min

Servings

Difficulty

Medium

Lemon mousse is a delightful and refreshing dessert that perfectly balances tangy citrus flavours with creamy richness. Its light and airy texture makes it an ideal choice for ending a meal on a sweet note. This classic dessert is a favourite for its simplicity and elegance. With just a few ingredients, you can create a sophisticated treat that is sure to impress guests, whether served in individual cups or as part of a larger dessert spread.

Instructions

Prepare egg mixture

In a heatproof bowl, whisk together egg yolks, 100 g of sugar, lemon juice, and lemon zest until smooth.

Pro tip: Use a stainless steel bowl for even heating during the double boiler process.

Cook egg mixture

Place the bowl over a pot of simmering water and cook, stirring constantly, until thickened, about 8-10 minutes.

Pro tip: Ensure the bowl does not touch the water to prevent the eggs from scrambling.

Cool mixture

Remove from heat and let the mixture cool to room temperature, stirring occasionally.

Whip cream

In a separate bowl, whip the heavy cream to soft peaks using an electric mixer.

Pro tip: Chill your mixing bowl and beaters in the fridge for best whipping results.

Beat egg whites

In another bowl, beat egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form.

Pro tip: Ensure the bowl and beaters are clean and dry for best results with egg whites.

Combine ingredients

Gently fold the whipped cream into the cooled lemon mixture, then fold in the beaten egg whites until fully incorporated.

Pro tip: Use a spatula for gentle folding to maintain the mousse's airy texture.

Chill mousse

Divide the mixture into serving glasses and refrigerate for at least 2 hours before serving.

Pro tip: Cover the glasses with plastic wrap to prevent the mousse from absorbing fridge odours.

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Tips & Tricks

Use fresh lemons for the best flavour.
Chill the mousse thoroughly for a firm texture.
Whip the cream to soft peaks to maintain a light consistency.

Frequently Asked Questions

What is lemon mousse?

Lemon mousse is a creamy, airy dessert made with lemon juice, sugar, eggs, and cream.

How long does lemon mousse take to set?

Lemon mousse needs at least 2 hours in the refrigerator to set properly.

Can I make lemon mousse ahead of time?

Yes, you can make lemon mousse up to 2 days ahead. Store it covered in the fridge.

What should I serve with lemon mousse?

Lemon mousse pairs well with fresh berries or a crisp white wine.

Is lemon mousse gluten-free?

Yes, this lemon mousse recipe is naturally gluten-free.

How can I ensure my mousse is light and airy?

Gently fold the whipped cream and egg whites into the lemon mixture to maintain its light texture.

Serving Suggestions

Serve lemon mousse chilled, garnished with a twist of lemon peel or fresh berries for an extra touch of colour and flavour. Pair it with a crisp white wine or a sparkling beverage to complement the citrus notes. Lemon mousse can be made ahead of time and stored in the refrigerator for up to 2 days, making it a convenient option for entertaining. Ensure it's covered tightly to maintain its freshness.