If you’re looking for a dessert that feels like a bright, sunny day captured in a bowl, this Lemon Mousse Recipe is exactly what you need. Silky, light, and bursting with fresh lemon flavor, it strikes the perfect balance between tangy and sweet without ever feeling heavy. Whether you’re finishing up a cozy family dinner or impressing guests with something delightfully elegant, this lemon mousse will quickly become your go-to treat because it’s simply irresistible and surprisingly easy to make.
Ingredients You’ll Need
Gathering the right ingredients is key to making this lemon mousse a luscious success. Every component is straightforward and essential, lending vibrant flavor, creamy texture, and that lovely pale yellow color that just screams springtime.
- Lemon zest (1 tablespoon): Adds an intense, aromatic citrus punch that wakes up your taste buds instantly.
- Fresh squeezed lemon juice (¼ cup): Provides a bright, tangy foundation for the mousse’s signature tartness.
- Egg yolks (2 large, room temperature): These give the mousse richness and help create a silky custard base.
- Granulated sugar (½ cup): Sweetens the mixture just enough without overpowering the natural lemon bite.
- Whipping cream (1¼ cup, cold): Whipped to stiff peaks, it brings incredible fluffiness and lightness to the finished mousse.
How to Make Lemon Mousse Recipe
Step 1: Make the Lemon Curd
This tangy lemon curd forms the heart of the mousse. Start by gently warming the fresh lemon juice and zest in a heat-proof bowl over simmering water, releasing all that zesty flavor without cooking it too rapidly.
Step 2: Whisk the Egg Yolks and Sugar
In a separate bowl, vigorously whisk the egg yolks together with the sugar until the mixture becomes smooth and slightly paler. This step is crucial to blend the eggs evenly and begin building the mousse’s creamy texture.
Step 3: Temper the Eggs
Slowly pour the warm lemon mixture into the egg yolk-sugar blend while stirring constantly. This gentle addition prevents the eggs from curdling and ensures a silky, lump-free custard.
Step 4: Cook the Lemon Curd
Return this combined mixture to the heat-proof bowl sitting over simmering water. Stir continuously with a wooden spoon until the curd thickens to coat the back of the spoon, about 10 to 15 minutes. This slow cooking step develops richness and perfect consistency.
Step 5: Strain and Cool
Remove from heat and strain through a fine sieve to remove the lemon zest bits for a super smooth finish. Let it cool ten minutes, then cover directly with plastic wrap to avoid any skin forming as it reaches room temperature in about an hour.
Step 6: Whip the Cream
Use an electric mixer to whip the cold cream until stiff peaks form — this light and airy texture is what gives the mousse its heavenly lift.
Step 7: Fold the Lemon Curd
Slowly fold the cooled lemon curd into the whipped cream with a rubber spatula. Mixing gently but thoroughly preserves all that fluffy air while fully infusing the citrus flavor throughout.
Step 8: Chill and Serve
Divide the mousse into serving dishes, cover with plastic wrap, and refrigerate for at least three hours. This chill time lets the mousse set perfectly, delivering a refreshing but decadent dessert every time.
How to Serve Lemon Mousse Recipe
Garnishes
To celebrate the bright citrus notes, top the mousse with a sprinkle of extra lemon zest, a few fresh mint leaves, or even some delicate candied lemon peel. Each garnish adds both visual appeal and an extra layer of flavor to lift the dessert.
Side Dishes
Pair this lemon mousse with light accompaniments like crisp biscotti, fresh berry compote, or a crunchy almond tuile. These sides enhance the creamy softness and provide a satisfying textural contrast.
Creative Ways to Present
For a party, serve the mousse in elegant glasses or mini mason jars topped with edible flowers for a whimsical touch. Alternatively, pipe the mousse into tart shells before chilling to offer an elegant hand-held dessert experience that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Lemon mousse keeps well in the refrigerator covered tightly with plastic wrap or in airtight containers for up to three days. Just give it a quick gentle stir before serving to refresh its texture.
Freezing
While freezing lemon mousse isn’t ideal since the texture can change, you can freeze it for up to one month if needed. Thaw it slowly in the fridge overnight and gently stir before serving to help smooth out any separation.
Reheating
This dessert is best served cold, so reheating isn’t recommended. Instead, allow it to sit at room temperature for 10 to 15 minutes if it’s too chilled straight from the fridge for a softer mouthfeel.
FAQs
Can I use lime instead of lemon in this Lemon Mousse Recipe?
Absolutely! Lime zest and juice can provide a wonderful twist, creating a slightly different but equally refreshing mousse. Just keep the quantities the same for balanced flavor.
Is it safe to use raw egg yolks in this recipe?
The eggs are gently cooked in the lemon mixture during the curd-making stage which reduces the risk of any bacteria. However, if you’re concerned, you can use pasteurized eggs or egg yolk substitutes.
Can I make this mousse dairy-free?
Yes, swap out the whipping cream for a coconut cream or another dairy-free alternative that whips well. The texture will be slightly different but still deliciously creamy.
How long does it take for the mousse to set?
Chilling for at least three hours is necessary to achieve that perfect, fluffy yet firm texture. Overnight chilling works even better and enhances the flavors further.
Can I double the recipe for more servings?
Definitely! The proportions scale up nicely, just make sure to use a larger bowl to fold the mousse and allow adequate chilling space in your fridge.
Final Thoughts
This Lemon Mousse Recipe is a bright, airy delight that’s surprisingly simple to make but feels so special. Once you’ve whipped up this creamy, tangy treat, you’ll find it hard to go back to anything less dreamy. Trust me, it’s a must-try that brings sunshine to any table.
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Lemon Mousse Recipe
- Total Time: 4 hours 55 minutes
- Yield: 4 servings
Description
A light and refreshing Lemon Mousse recipe with a creamy texture and tangy lemon flavor, perfect as a delicate dessert. This mousse combines homemade lemon curd with whipped cream, resulting in a smooth, airy treat that requires no baking and is simple to prepare with a few basic ingredients.
Ingredients
Lemon Curd
- 1 tablespoon lemon zest (finely grated from 1 medium lemon)
- ¼ cup fresh squeezed lemon juice (from 1–2 medium lemons)
- 2 large egg yolks (at room temperature)
- ½ cup granulated sugar
Mousse
- 1¼ cup whipping cream (cold)
Instructions
- Heat the Lemon Mixture: In a medium heat-proof bowl placed over a pot of simmering water, warm the lemon juice and zest gently, stirring occasionally to infuse the flavor.
- Whisk the Egg Yolks and Sugar: In a small bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and slightly pale in color, ensuring the sugar is well incorporated for a creamy curd.
- Temper the Eggs: Slowly add the warm lemon juice mixture into the egg yolk mixture, a little at a time, while whisking continuously to prevent the eggs from curdling or cooking too quickly.
- Cook the Lemon Curd: Return the combined mixture to the heat-proof bowl over simmering water and stir constantly with a wooden spoon until the curd thickens enough to coat the back of the spoon, about 10-15 minutes.
- Strain and Cool: Remove the lemon curd from heat and pass it through a small strainer to eliminate the lemon zest bits. Let it cool for 10 minutes, then cover with plastic wrap pressed directly on the surface to stop skin formation. Allow it to reach room temperature, approximately 1 hour.
- Whip the Cream: Using an electric mixer, whip the cold whipping cream until stiff peaks form, making sure it is firm enough to hold shape for the mousse.
- Fold the Lemon Curd: Gently fold the cooled lemon curd into the whipped cream using a rubber spatula, combining fully but carefully to retain the mousse’s airy texture without deflating the cream.
- Chill and Serve: Spoon the finished mousse into serving dishes, cover with plastic wrap, and refrigerate for at least 3 hours to allow the mousse to set properly before serving.
Notes
- Use fresh lemons for the best flavor and bright color in your lemon zest and juice.
- Ensure egg yolks are at room temperature to avoid curdling when tempered.
- Whipping cream should be very cold for optimal whipping results and better mousse texture.
- Keep stirring the lemon curd mixture during cooking to prevent it from sticking or scrambling.
- Covering the curd with plastic wrap in contact prevents a skin from forming, ensuring smooth mousse.
- Folding technique is crucial to maintain the light texture without deflating the whipped cream.
- Chill time helps the mousse to firm up and enhances flavor blending.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
