Bright, tangy, and cloud-light, this Fresh Lemon Mousse is a simple, elegant dessert that brightens any meal. It balances punchy lemon flavor with creamy richness, giving you a silky texture and a bright, citrus aroma. Serve it after a heavy meal or as a sunny treat on a warm afternoon.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 420 kcal
- Protein: 6 g
- Carbohydrates: 31 g
- Fat: 31 g
- Fiber: 0.5 g
- Sugar: 29 g
- Sodium: 80 mg
Why Make This Fresh Lemon Mousse
This lemon mousse is quick, bright, and satisfying. It wakes up the palate with fresh lemon juice and zest, while whipped cream gives it a soft, airy mouthfeel. It smells fresh and citrusy, tastes sweet with a refreshing tart edge, and looks lovely spooned into glasses with a pale yellow color and a creamy cloud-like top. It’s perfect for dinner parties, picnics, or a simple weeknight treat.
How to Make Fresh Lemon Mousse
You’ll make a cooked lemon base, cool it, then fold in softly whipped cream. The cooking step gently thickens the eggs and sugar so the mousse sets without tasting raw. Optionally add gelatin if you want a firmer set. Chill the mousse for at least 4 hours so it becomes light and scoopable.
Ingredients:
- 2 cups heavy cream
- 1 cup lemon juice
- Zest of 2 lemons
- 3/4 cup sugar
- 3 large eggs
- 1 tablespoon gelatin (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
Step 1: Preparation
In a medium bowl, mix together the lemon juice, sugar, and eggs. Whisk until smooth so the sugar begins to dissolve. Zest the lemons and set the zest aside.
Step 2: Mixing
If using gelatin, sprinkle it into 2 tablespoons of warm water and stir until dissolved. Set the dissolved gelatin aside so it stays warm and fluid. Add a pinch of salt and the vanilla extract to the lemon-egg mixture and whisk well.
Step 3: Cooking
Pour the lemon-egg mixture into a saucepan over low heat. Cook, stirring constantly, until the mix thickens and coats the back of a spoon (about 6–10 minutes). Do not boil or the eggs may scramble. Remove from heat and stir in the lemon zest. If using gelatin, stir it in now until fully incorporated.
Step 4: Finishing
Let the lemon mixture cool to room temperature. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled lemon mixture until well combined and airy. Spoon or pipe the mousse into serving dishes. Refrigerate for at least 4 hours (or overnight) until chilled and set.
How to Serve Fresh Lemon Mousse
Serve chilled in small glasses, ramekins, or piped into pastry shells. Garnish with extra lemon zest, a small mint leaf, or a few fresh berries for color and contrast. Pair it with shortbread cookies, crunchy biscotti, or almond tuile for texture. It works well after citrus-forward mains or light salads.
How to Store Fresh Lemon Mousse
Refrigerate in covered containers or keep individual servings covered with plastic wrap. Store in the fridge for up to 3 days. Freezing is not recommended; the texture will change and separate when thawed. If you used gelatin, it will keep slightly firmer; otherwise expect a softer set over time.
Expert Tips for Perfect Fresh Lemon Mousse
- Use fresh lemon juice and zest for the brightest flavor. Bottled juice tastes flat.
- Stir constantly while cooking to prevent curdling or scrambling the eggs.
- Don’t over-whip the cream. Soft peaks make the muzzle light and airy.
- Cool the lemon base to room temperature before folding in cream to avoid deflating the whipped cream.
- If your lemon base becomes lumpy, strain it through a fine mesh before cooling.
- For a lighter texture, fold in the cream gently with wide strokes, lifting from the bottom.
- If you want a firmer mousse for piping or layered desserts, use the optional gelatin.
Delicious Variations
- Lemon-Berry: Fold in 1/2 cup mashed strawberries or raspberries before chilling. Garnish with whole berries.
- Limoncello Mousse: Replace 2 tablespoons of lemon juice with 2 tablespoons limoncello for an adult twist.
- Coconut Lemon: Fold 1/3 cup toasted shredded coconut into the whipped cream before combining.
- Lemon-Basil: Add 1 tablespoon finely chopped basil to the mousse for a fresh herbal note.
- Dairy-light Version: Replace half the heavy cream with thick Greek yogurt for tang and fewer calories (texture will be denser).
Frequently Asked Questions
Q: Can I make this without eggs?
A: Yes. For an egg-free version, use a cooked custard base made from cornstarch, sugar, and lemon juice, or use a commercial egg substitute and follow package directions. If you skip eggs, use gelatin or agar to help the mousse set.
Q: Is gelatin necessary?
A: No. Gelatin is optional. Without gelatin, the mousse will be softer and rely on the whipped cream and cooked egg base to hold structure. Use gelatin if you need a firmer set for slicing or piping.
Q: Can I use bottled lemon juice?
A: You can, but fresh lemon juice gives a brighter, fresher taste. Bottled juice may taste slightly bitter or flat.
Q: How can I fix a curdled lemon mixture?
A: If small curdles form while cooking, strain the mixture through a fine mesh sieve to remove bits. If it has scrambled into lumps that won’t smooth, start a new batch of eggs and temper the curdled mixture slowly into the fresh eggs over low heat, then strain.
Q: How far ahead can I make this?
A: You can make the mousse up to 2–3 days ahead and store it covered in the fridge. If you need to prepare even earlier, make the lemon base and store it separately, then whip the cream and fold together on the day of serving.
Q: Can I freeze lemon mousse?
A: Freezing is not recommended. The cream will change texture and may separate upon thawing. If you must freeze, expect texture changes and thaw slowly in the refrigerator.
Conclusion
This Fresh Lemon Mousse is bright, smooth, and easy to make. It delivers a lively lemon flavor with a soft, creamy texture that pleases a crowd or a quiet night in. For another clear step-by-step reference and a slightly different take on the same classic, see Fresh Lemon Mousse • The View from Great Island. Give it a try—you’ll love how a few simple ingredients turn into a light, refreshing dessert.
Print
Fresh Lemon Mousse
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Bright, tangy, and cloud-light, this Fresh Lemon Mousse is a simple, elegant dessert that brightens any meal with its creamy richness and silky texture.
Ingredients
- 2 cups heavy cream
- 1 cup lemon juice
- Zest of 2 lemons
- 3/4 cup sugar
- 3 large eggs
- 1 tablespoon gelatin (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, mix together the lemon juice, sugar, and eggs. Whisk until smooth so the sugar begins to dissolve. Zest the lemons and set the zest aside.
- If using gelatin, sprinkle it into 2 tablespoons of warm water and stir until dissolved. Set the dissolved gelatin aside. Add a pinch of salt and the vanilla extract to the lemon-egg mixture and whisk well.
- Pour the lemon-egg mixture into a saucepan over low heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 6–10 minutes). Remove from heat and stir in the lemon zest.
- Let the lemon mixture cool to room temperature. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled lemon mixture until well combined and airy. Spoon or pipe the mousse into serving dishes and refrigerate for at least 4 hours or overnight until chilled and set.
Notes
Serve chilled in small glasses or ramekins, garnished with extra lemon zest or fresh berries. It pairs well with shortbread cookies or almond tuile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 29g
- Sodium: 80mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 120mg
