Lemon Mousse Recipe (Light, Creamy, and Perfectly Tangy)
Few desserts strike the perfect balance between rich and refreshing quite like lemon mousse. This airy, cloud-like dessert combines bright citrus flavor with smooth, creamy texture, making it ideal for warm weather, dinner parties, or anytime you want something elegant without turning on the oven. With simple ingredients and minimal prep, lemon mousse proves that impressive desserts don’t need to be complicated.
This recipe delivers a mousse that is silky, lightly sweet, and full of fresh lemon flavor, without being heavy. It can be served on its own, layered with berries, spooned into tart shells, or piped into glasses for a polished presentation. Whether you’re a beginner or an experienced home cook, this lemon mousse is reliable, versatile, and guaranteed to please.
Why You’ll Love This Lemon Mousse
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No baking required, perfect for hot days
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Bright, natural lemon flavor from fresh juice and zest
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Light and airy texture that melts in your mouth
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Make-ahead friendly, great for entertaining
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Elegant enough for special occasions, simple enough for everyday desserts
Ingredients
For the best flavor and texture, use fresh, high-quality ingredients.
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1 cup (240 ml) heavy whipping cream, cold
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½ cup (100 g) granulated sugar, divided
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3 large eggs, separated
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⅓ cup (80 ml) fresh lemon juice (about 2–3 lemons)
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1 tablespoon finely grated lemon zest
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1 teaspoon unflavored gelatin powder
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2 tablespoons cold water
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1 teaspoon vanilla extract
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Pinch of salt
Optional Garnishes
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Fresh berries (raspberries, blueberries, or strawberries)
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Whipped cream
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Lemon zest curls or thin lemon slices
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Crushed cookies or shortbread crumbs
Equipment Needed
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Mixing bowls
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Electric mixer or whisk
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Small saucepan
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Fine grater or microplane
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Rubber spatula
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Serving glasses or bowls
Step-by-Step Instructions
1. Prepare the Gelatin
In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes until it blooms and absorbs the liquid. This step ensures a smooth mousse with just enough structure to hold its shape.
2. Make the Lemon Base
In a small saucepan, combine the lemon juice, lemon zest, and half of the sugar. Heat gently over low to medium heat, stirring until the sugar dissolves. Do not let it boil.
In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm lemon mixture into the yolks while whisking constantly. This tempers the eggs and prevents curdling.
Return the mixture to the saucepan and cook over low heat, stirring continuously, until slightly thickened and able to coat the back of a spoon. Remove from heat immediately.
3. Add Gelatin and Cool
Stir the bloomed gelatin into the warm lemon mixture until fully dissolved. Add the vanilla extract and a pinch of salt. Transfer the mixture to a bowl and allow it to cool to room temperature. It should be cool but still fluid before combining with the other components.
4. Whip the Cream
In a chilled bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip; the cream should be fluffy and smooth, not stiff or grainy. Refrigerate until ready to use.
5. Whip the Egg Whites
In a clean bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue whipping until glossy, stiff peaks form. This step adds lightness and classic mousse texture.
6. Fold Everything Together
Once the lemon mixture has cooled, gently fold in the whipped cream using a spatula. Use slow, sweeping motions to keep the mixture airy. Next, carefully fold in the whipped egg whites until just combined. Avoid overmixing, as this can deflate the mousse.
7. Chill and Set
Spoon or pipe the mousse into serving glasses or bowls. Cover and refrigerate for at least 2–3 hours, or until fully set and chilled. The mousse will firm up slightly while remaining soft and spoonable.
Serving Suggestions
Lemon mousse is beautiful on its own, but it also pairs well with a variety of toppings and accompaniments:
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Serve with fresh berries for color and contrast
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Layer with crushed cookies or cake for a parfait-style dessert
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Pipe into tart shells for an elegant lemon mousse tart
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Garnish with whipped cream and lemon zest for a classic finish
For special occasions, serve in clear glasses to showcase the light, airy texture.
Tips for Perfect Lemon Mousse
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Use fresh lemons, not bottled juice, for the best flavor
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Let the lemon base cool before folding to prevent melting the cream
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Fold gently to maintain airiness
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Chill thoroughly for the best texture
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Taste before chilling and adjust sweetness if needed
Storage
Lemon mousse can be stored covered in the refrigerator for up to 2 days. For best texture, add garnishes just before serving.
Final Thoughts
This lemon mousse recipe is proof that simple ingredients can create a dessert that feels refined and luxurious. With its bright citrus flavor, creamy consistency, and airy texture, it’s the kind of dessert that leaves guests asking for seconds—and the recipe. Whether you’re serving it at a dinner party or enjoying it as a weekday treat, this lemon mousse is a timeless classic you’ll return to again and again.