This light and fluffy lemon mousse is a quick and easy dessert that’s perfect for any occasion. With a creamy texture and just the right amount of tangy citrus flavor, it melts in your mouth with each bite.

A glass of smooth lemon mousse topped with fresh blueberries, with a plate of candied lemon slices in the background and golden spoons on the side.

There’s something undeniably satisfying about ending a meal with a light, citrusy dessert, and this lemon mousse delivers just that. Its airy texture and tangy sweetness make it a delightful finish to a Mediterranean-inspired dinner. Pair it with savory dishes like our mozzarella stuffed chicken breasts, caprese chicken skillet, or pesto chicken pasta for a balanced meal.

If you love rich flavors, you might also enjoy our espresso chocolate mousse, but this lemon mousse brings a perfect balance of tangy and sweet, offering a lighter option that still feels indulgent.

Whether you’re hosting a gathering or simply treating yourself, this easy-to-make mousse is the perfect addition to your recipe collection.

What We Think You’ll Love About This Recipe

Easy to Make. With simple steps and just a few ingredients, this mousse is perfect for busy home cooks who want an impressive dessert without the hassle.
Make-Ahead Friendly. Prep it in advance, and it’s ready to serve when needed, making it great for entertaining or for a no-stress dessert during the week.
Light and Refreshing. After a savory meal, especially heavier dishes like chicken and pesto, this mousse offers a bright, tangy finish that’s not too rich.
Minimal Ingredients. With just five ingredients, it’s budget-friendly and easy to whip up with items you likely already have on hand.
Perfect for Any Occasion. Whether it’s a casual family meal or a more special dinner, this mousse fits in perfectly and can be dressed up or down.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Top-down view of ingredients for lemon mousse: egg yolks, granulated sugar, lemon juice, lemon zest, and whipping cream.

This recipe uses just a few simple ingredients, but each one plays an important role toward the success of this recipe.

Lemon Juice. Freshly squeezed lemon juice is essential for that bright, tangy flavor. It’s the star of this recipe, so make sure to use fresh lemons rather than bottled juice for the best flavor.
Lemon Zest. The zest from the lemon adds an extra layer of citrus flavor. Be sure to avoid the bitter white pith when zesting.
Egg Yolks. Egg yolks are used to thicken the lemon curd and give it a creamy, rich texture. Make sure your egg yolks are at room temperature for easier mixing.
Granulated Sugar. Sugar helps balance the tartness of the lemon and adds sweetness to the mousse. It also plays a role in the texture of the lemon curd, making it smooth and silky.
Whipping Cream. Whipping cream is what gives the mousse its airy, fluffy texture. It contains slightly less fat than heavy cream, which makes it lighter and perfect for creating that light and airy mousse-like consistency. Be sure to use cold whipping cream and whip it just until stiff peaks form for the best results.

Step-By-Step Instructions with Photos

Bowl of lemon juice and zest over a pot, with eggs, sugar, and a juiced lemon nearby. Step 1 of making lemon curd for lemon mousse. — **Lemon Curd Step 1:** In a medium heat-proof bowl placed over a pot of simmering water, warm the lemon juice and zest. Stir occasionally.

Bowl of lemon juice and zest over a pot, with a separate bowl of egg yolk and sugar mixture beside it. Step 2 of making lemon curd for lemon mousse. — **Lemon Curd Step 2:** In a small bowl, whisk the egg yolks and sugar together until smooth and slightly pale.

Whisked lemon curd mixture in a bowl over a pot with a whisk next to it. Step 3 of making lemon curd for lemon mousse. — **Lemon Curd Step 3:** Slowly add the warm lemon juice mixture to the egg yolk mixture a little at a time, whisking continuously to prevent curdling.

Lemon curd thickening in a bowl with a wooden spoon resting on top. Step 4 of making lemon curd for lemon mousse. — **Lemon Curd Step 4:** Return the mixture to the heat-proof bowl over simmering water. Stir constantly with a wooden spoon until the curd thickens and coats the back of the spoon, about 10-15 minutes.

Lemon curd being strained into a bowl with a spatula and wooden spoon beside it. Step 5 of making lemon curd for lemon mousse. — **Lemon Curd Step 5:** Remove the lemon curd from heat and strain it through a small strainer to remove the lemon zest. Allow it to cool for 10 minutes, then cover it with plastic wrap directly on the surface to prevent a skin from forming. Let the curd cool to room temperature, about 1 hour.

Whipped cream in a bowl with beaters and a spatula beside it. Step 6 of making lemon mousse. — **Mousse Step 1:** Using an electric mixer, whip the cold whipping cream until stiff peaks form.

Lemon curd being folded into whipped cream in a bowl. Step 7 of making lemon mousse. — **Mousse Step 2:** Gently fold the cooled lemon curd into the whipped cream using a rubber spatula.

Smooth lemon mousse in a bowl with a spatula. Step 8 of making lemon mousse. — Fold until fully combined, being careful not to deflate the whipped cream.

Six glasses of lemon mousse, one garnished with a lemon slice, arranged on a dark tray with fresh lemon wedges and blueberries nearby. Final step of the lemon mousse recipe. — **Mousse Step 3:** Spoon the mousse into serving dishes, cover with plastic wrap, and refrigerate for at least 3 hours before serving.

Tips

Use Fresh Lemons. Freshly squeezed lemon juice and zest are key to achieving the best results. Avoid bottled lemon juice, as it’s not as flavorful.
Whip the Cream Just Right. For the fluffiest mousse, whip the cream until stiff peaks form. Be careful not to overwhip, as this can make the cream grainy or too dense.
Cool the Lemon Curd Completely. Make sure the lemon curd cools fully before folding it into the whipped cream. This helps to maintain the mousse’s airy texture and prevents the cream from melting.
Fold Gently. When combining the lemon curd with the whipped cream, fold gently to keep the mousse light and fluffy. Overmixing can deflate the cream.

Make Ahead Tips

Prepare the Lemon Curd in Advance. The lemon curd can be made up to 3 weeks ahead and stored in the refrigerator. You can also freeze lemon curd for up to 3 months.
Whip the Cream Fresh. For the fluffiest mousse, whip the cream right before assembling.
Fully Assembled Mousse. Make the mousse up to 4 days ahead and store in serving glasses in the fridge.
Garnish Just Before Serving. Add any garnishes, like fresh fruit or lemon slices, just before serving to keep them fresh.

A spoonful of light and fluffy lemon mousse being lifted from a glass, garnished with a slice of candied lemon, with another glass of mousse topped with blueberries in the background.

Storage

Fridge. Store the lemon mousse in an airtight container or cover each serving glass tightly with plastic wrap. It will stay fresh in the refrigerator for up to 3 days.
Freezer. Although the mousse is best enjoyed fresh, you can freeze it if needed. Transfer it to a freezer-safe, airtight container and store it for up to 1 month. When ready to serve, let it thaw in the refrigerator overnight. Keep in mind that the texture may change slightly after freezing, becoming a bit denser.
Serving After Storage. If refrigerated, serve immediately. If frozen, remove from freezer and defrost in the fridge for about 4 to 6 hours. Serve cold.

Related Recipes

Key Lime Pie for Two. Another citrus-based dessert, perfect for summer or anytime you would like a light and tangy dessert.
Lemon Blueberry Pancakes. Bursting with fresh blueberries and a hint of zesty lemon for a bright, delicious start to your day.
Lime Curd. This tangy and smooth lime curd is the perfect balance of sweet and citrusy, ideal for spreading on scones, filling tarts, or layering in desserts.

Prep Time:30

Cook Time:15

Resting and Chilling Time:4 10

Total Time:4 55

Equipment

Electric mixer

Heatproof spatula

Large pot For simmering water

Medium bowl Heat proof

Ingredients

1 tablespoon lemon zest finely grated From 1 medium lemon. Note 1.
¼ cup fresh squeezed lemon juice From 1-2 medium lemons. Note 2.
2 large egg yolks at room temperature
½ cup granulated sugar
1¼ cup whipping cream Note 3.

US Customary – Metric

Instructions

To Make the Lemon Curd:

In a medium heat-proof bowl placed over a pot of simmering water, warm the lemon juice and zest. Stir occasionally. Note 4.
1 tablespoon lemon zest, ¼ cup fresh squeezed lemon juice
In a small bowl, whisk the egg yolks and sugar together until smooth and slightly pale.
2 large egg yolks, ½ cup granulated sugar
Slowly add the warm lemon juice mixture to the egg yolk mixture a little at a time, whisking continuously to prevent curdling. Note 5.
Return the mixture to the heat-proof bowl over simmering water. Stir constantly with a wooden spoon until the curd thickens and coats the back of the spoon, about 10-15 minutes. Note 6.
Remove the lemon curd from heat and strain it through a small strainer to remove the lemon zest. Allow it to cool for 10 minutes, then cover it with plastic wrap directly on the surface to prevent a skin from forming. Let the curd cool to room temperature, about 1 hour. Note 7.

To Make the Mousse:

Using an electric mixer, whip the cold whipping cream until stiff peaks form. Note 8.
1¼ cup whipping cream
Gently fold the cooled lemon curd into the whipped cream using a rubber spatula. Fold until fully combined, being careful not to deflate the whipped cream. Note 9.
Spoon the mousse into serving dishes, cover with plastic wrap, and refrigerate for at least 3 hours before serving.

Notes

When zesting the lemon, avoid the white part (pith) as it can be bitter. Use a fine grater. Zest the whole lemon first, then juice it.
For the best flavor, use freshly squeezed lemon juice, not bottled juice. Bottled lemon juice can be less flavorful.
Be sure to use whipping cream and not heavy cream. Heavy cream has a higher fat content. It can be too dense for this recipe and may result in a richer, heavier texture rather than the light, airy finish you’re aiming for. Also make sure the whipping cream is cold before whipping. Cold cream will whip faster and hold its shape better.
Don’t let the water boil too hard. It should be gently simmering to avoid overheating the mixture.
When adding the warm lemon juice to the egg yolks, do it very slowly, especially at first, to avoid cooking the eggs too fast and causing them to scramble. Keep the heat low and stir often when cooking the curd to keep it smooth.
The lemon curd is done when it coats the back of a spoon and holds a line when you run your finger through it. If it doesn’t thicken in 15 minutes, keep cooking and stirring.
Straining the lemon zest is optional. If you like more texture and stronger flavor, you can leave the zest in.
Whip the cream just until stiff peaks form. Over-whipping can cause the cream to become grainy or start to turn into butter.
Be gentle when folding the lemon curd into the whipped cream to keep the mousse light and airy. Overmixing can deflate the cream.