Lemon Chiffon Mousse Recipe: Light, Airy, and Perfectly Tangy
If you’re looking for a dessert that feels luxurious yet refreshingly light, lemon chiffon mousse is the perfect choice. Delicate, airy, and bursting with bright citrus flavor, this classic dessert combines the richness of custard with the fluffiness of whipped egg whites and cream. The result is a silky, cloud-like mousse that melts on the tongue and leaves a clean, fresh finish.
Lemon chiffon mousse is ideal for dinner parties, spring and summer gatherings, or anytime you want a dessert that feels special without being heavy.
What Is Lemon Chiffon Mousse?
Lemon chiffon mousse is a dessert that sits somewhere between a traditional mousse and a chiffon cake filling. It’s made by folding lemon custard (curd-like base) with whipped egg whites and whipped cream, creating a structure that’s both stable and incredibly light.
Unlike dense mousses, chiffon mousse relies on air rather than fat for its texture. The lemon adds brightness that balances the sweetness beautifully, making it a refreshing end to a meal.
Why You’ll Love This Dessert
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Light and airy, not heavy
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Fresh, vibrant lemon flavor
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Elegant yet simple to prepare
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Can be made ahead
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Perfect served on its own or as a layered dessert
This mousse is proof that refined desserts don’t need to be complicated.
Ingredients
Lemon Custard Base
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3 large egg yolks
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½ cup (100g) granulated sugar
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⅓ cup (80ml) fresh lemon juice
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1 tablespoon finely grated lemon zest
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1 tablespoon powdered gelatin
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3 tablespoons cold water
Chiffon Elements
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3 large egg whites
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¼ cup (50g) granulated sugar
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1 cup (240ml) heavy whipping cream
Step-by-Step Lemon Chiffon Mousse Recipe
Step 1: Bloom the Gelatin
Sprinkle the gelatin over the cold water in a small bowl. Let it stand for 5–10 minutes until fully absorbed and spongy. This ensures smooth incorporation later.
Step 2: Make the Lemon Custard
In a heatproof bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Add the lemon juice and zest.
Place the bowl over a saucepan of gently simmering water (double boiler method). Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
Remove from heat and stir in the bloomed gelatin until fully dissolved. Set aside to cool until just warm.
Step 3: Whip the Egg Whites
In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue whipping until glossy, stiff peaks form. Set aside.
Step 4: Whip the Cream
In a separate bowl, whip the cream until soft peaks form. Be careful not to overwhip—the cream should be light and billowy.
Step 5: Combine the Mousse
Once the lemon custard has cooled slightly (it should not be hot), gently fold in the whipped cream.
Next, carefully fold in the whipped egg whites in two additions. Use a light hand to preserve as much air as possible. The mixture should be pale, airy, and smooth.
Step 6: Chill
Spoon the mousse into serving glasses, bowls, or a large serving dish. Refrigerate for at least 3–4 hours, or until fully set.
Tips for Perfect Lemon Chiffon Mousse
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Use Fresh Lemon Juice
Bottled juice lacks the brightness needed for this dessert. -
Cool the Custard Before Folding
Warm custard can deflate the whipped cream and egg whites. -
Fold Gently
Use slow, sweeping motions to maintain volume. -
Don’t Overwhip
Overwhipped cream or egg whites will make the mousse grainy. -
Plan Ahead
This dessert improves with proper chilling time.
Serving Suggestions
Lemon chiffon mousse is beautiful served simply, but it can also be dressed up:
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Top with fresh berries
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Add a dollop of whipped cream
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Garnish with lemon zest curls
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Serve with shortbread or biscotti
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Layer with sponge cake for an elegant dessert cup
Its lightness makes it ideal after rich meals.
Variations to Try
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Lime or Orange Chiffon Mousse: Swap the citrus
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No-Egg Version: Replace egg whites with extra whipped cream
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Dairy-Free: Use coconut cream and agar-agar
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Layered Dessert: Alternate mousse with crushed biscuits or cake
These variations allow you to adapt the recipe while keeping its signature lightness.
Storage
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Refrigerator: Store covered for up to 3 days
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Freezing: Not recommended, as texture may suffer
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Make-Ahead Friendly: Ideal for entertaining
Why This Recipe Works
The magic of lemon chiffon mousse lies in its balance. The custard provides flavor and structure, the gelatin stabilizes, and the whipped cream and egg whites create a delicate, airy texture. Each component plays a role, resulting in a dessert that feels both indulgent and refreshing.
Final Thoughts
This lemon chiffon mousse recipe is a timeless classic that never fails to impress. Light, elegant, and bursting with citrus flavor, it’s the perfect dessert for when you want something special without heaviness.
Whether served at a dinner party or enjoyed as a quiet treat, lemon chiffon mousse delivers freshness, sophistication, and pure dessert pleasure in every spoonful.