Lemon Mousse Recipe

Light and fluffy Lemon Mousse Recipe is super easy to whip up and oh-so-delicious, made with cream, lemon, sugar, and eggs. It’s an elegant dessert that you can prepare ahead of time!

I love how a homemade mousse or pudding, topped with fresh berries, can be the simplest but most wonderful thing after a good dinner, especially when guests are over. And you can prepare it a day or two ahead of time, saving you a lot of hassle on the big day. To take it to the next level, pair it with this amazing Berry Cake!

How to Make Lemon Mousse Recipe:

• Grab a large saucepan and fill it with a few inches of water, then bring it to a simmer over medium heat.
  
• In a heatproof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup of sugar, lemon zest, lemon juice, and a pinch of salt. Set the bowl over the simmering water and keep stirring for about 10-15 minutes until the mixture thickens a bit.
  
• Once it’s ready, take it off the heat and let it cool for 15 minutes. Pour the mixture into a bowl and cover the surface with plastic wrap to prevent a skin from forming.

• Pour the mixture into the fridge and chill for at least 1 to 2 hours or until it is completely chilled.
  
• In a bowl mix whip the remaining 3 whites, for about a minute using the high speed. Add last remaining sugar, 2 tablespoons beat until stiff peaks, add the beaten egg whites, into the chilled lemon mixture.
  
• Pour the cream into another bowl and whip it on a high speed until you receive stiff peaks. Fold that whipped cream into the lemon mixture carefully.
  
• Chill the mixture at least 30 minutes before serving cold, and store leftovers in a fridge up to 5 days.

Serving Ideas:

• Dig in with a dollop of whipped cream and some fresh berries on top.
• You can also use it as a mousse filling for a cake, like my Berry Cake, or toss it into a fruit trifle for a delicious dessert twist!

Why I LOVE Lemon Mousse Recipe?

Refreshing Taste: This tart, tangy lemon flavour is just so refreshing, light and the ideal ending to a rich meal.

Light Fluffy Texture: The lemon mousse makes you feel like indulging without weighing you down in any way, thereby helping you feel great after you take it as a dessert.

Easy Recipe: Just requiring a few basic ingredients, lemon mousse is straightforward to prepare, hence quite suitable for beginners or a seasoned baker.

It is versatile-you can serve it different ways-alone, topped with whipped cream and berries or as a filling for cakes and trifles.

It is an excellent make-ahead dessert that can be prepared well in advance, saving time for those special occasions or gatherings.
Its creamy consistency and bright color make lemon mousse visually appealing, perfect to impress guests.

This is with the perfect balance of sweet and tart, which creates a great harmony, liked by almost everybody.

Lemon Mousse Recipe FAQs

Do I make lemon mousse ahead?
Absolutely! And it will last for days. Make lemon mousse up to two days prior to service. Refrigerate, cover with plastic wrap so it doesn’t turn stale.

How long should lemon mousse stay chilled?
As a general guideline, you can store it in an airtight container and refrigerate a homemade lemon mousse for approximately 5 days.

I don’t have any fresh lemon juice available. Can I use bottled lemon juice instead?
Fresh lemon juice is best, but bottled lemon juice is okay if you are in a pinch. The flavor just isn’t as bright.

What can I use in place of eggs in lemon mousse?
If you want to avoid eggs altogether, you can substitute aquafaba (the liquid from canned chickpeas) for the egg whites. Whip it until it forms stiff peaks, just like egg whites.

Can lemon mousse be frozen?
Lemon mousse isn’t recommended for freezing; it is far better consumed chilled or freshly prepared.

How to present lemon mousse?
For that extra crunch, some whipped cream or fresh fruits and a pinch of lemon zest can be added for presentation. The lemon mousse filling can be served with the cakes or fill the fruit trifle.

How do you make lemon mousse thick?
If your mousse does not thicken up as you would like, make a small amount of the lemon mixture with dissolved gelatin to harden up.