Light and Creamy Lemon Mousse: A Refreshing Dessert
If you love desserts that are airy, creamy, and tangy, this lemon mousse recipe is a must-try. Perfectly balanced between sweet and zesty, it’s a refreshing treat that works beautifully for summer gatherings, dinner parties, or as a light ending to any meal.
With a few simple ingredients and a little patience, you can make a mousse that’s silky, smooth, and melts in your mouth. Serve it in individual cups, glasses, or even layered in a trifle for a stunning presentation.
Why You’ll Love This Recipe
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Light and airy: Perfect texture thanks to whipped cream and egg whites.
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Bright and zesty: Fresh lemon juice adds a refreshing tang.
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Quick to prepare: Simple steps with minimal ingredients.
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Elegant presentation: Great for special occasions or casual dinners alike.
Ingredients (Serves 4–6)
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3 large eggs, separated
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¾ cup (150 g) sugar, divided
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1 cup (240 ml) heavy cream
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½ cup (120 ml) freshly squeezed lemon juice (about 2–3 lemons)
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Zest of 1 lemon
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1 teaspoon vanilla extract
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Pinch of salt
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Optional garnish: fresh berries, mint leaves, or lemon zest
Step-by-Step Instructions
1. Prepare Lemon Base
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In a heatproof bowl over simmering water (double boiler), whisk together egg yolks, ½ cup sugar, lemon juice, and lemon zest.
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Cook gently for 5–7 minutes, whisking constantly, until the mixture thickens slightly. Remove from heat and let it cool.
2. Whip Cream
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In a separate bowl, whip heavy cream with vanilla extract until soft peaks form. Set aside.
3. Beat Egg Whites
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In another clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
4. Fold Ingredients Together
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Gently fold the whipped cream into the cooled lemon-egg yolk mixture.
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Then, carefully fold in the beaten egg whites, using a spatula and light folding motions to maintain the airy texture.
5. Chill the Mousse
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Spoon the mousse into individual serving cups or glasses.
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Chill in the refrigerator for at least 2–3 hours, or until set.
6. Serve
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Garnish with fresh berries, mint leaves, or extra lemon zest before serving. Enjoy cold for the best flavor and texture.
Tips for Perfect Lemon Mousse
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Use fresh lemon juice for the brightest flavor. Bottled juice can taste flat.
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Be gentle when folding whipped cream and egg whites; overmixing will deflate the mousse.
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Chill properly: The mousse needs at least 2–3 hours in the fridge to set properly.
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Optional stabilizer: For extra stability, fold in 1 teaspoon of gelatin dissolved in warm water.
Variations
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Lemon and Berry Mousse: Layer lemon mousse with fresh raspberries, blueberries, or strawberries.
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Chocolate Lemon Mousse: Add a layer of melted dark chocolate at the bottom of your serving glasses.
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Citrus Mix: Combine lemon and orange juice for a multi-citrus flavor.
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Lemon Meringue Style: Top with toasted meringue for a classic dessert feel.
Serving Suggestions
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Serve in small glasses or dessert cups for elegant individual portions.
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Layer with crushed cookies, graham crackers, or sponge cake for a layered dessert.
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Garnish with fresh berries, mint leaves, or lemon zest curls for visual appeal.
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Pair with a light dessert wine or sparkling water for a refreshing end to your meal.
Storage
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Keep mousse covered in the fridge for up to 2 days.
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Avoid freezing, as the texture can become grainy due to the whipped cream and egg whites.
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Best served cold and fresh to maintain its airy texture.
Why This Recipe Works
The key to this light and creamy lemon mousse is folding whipped cream and egg whites into the lemon-egg yolk base without deflating it. This creates a delicate, airy texture, while the lemon juice provides a bright, refreshing tang that balances the sweetness.
Final Thoughts
Lemon mousse is a simple yet elegant dessert that combines light, airy texture with zesty flavor. It’s perfect for impressing guests or treating yourself to a bright, refreshing dessert. With just a few ingredients and some gentle folding, you can create a mousse that’s silky, smooth, and melt-in-your-mouth delicious.