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
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
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
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.
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.
Lemon Mousse Recipe
Equipment
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.
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.