Lemon Mousse Recipe

A glass of creamy lemon mousse topped with fresh blueberries, with a plate of candied lemon slices in the background, on a dark green surface accompanied by golden spoons.

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.

Prep Time30

Cook Time15

Resting and Chilling Time4 10

Total Time4 55

Servings: servings

Calories: 382kcal

Author: Sandra

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.

Nutrition