Print

Easy Lemon Mousse Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy lemon mousse recipe combines the bright, zesty flavors of fresh lemons with a silky, airy texture that's perfect for a light dessert. Made with eggs, sugar, lemon juice and zest, and whipped cream, the mousse is gently cooked over a simmering water bath before being chilled and folded with beaten egg whites and cream to create a luscious, fluffy finish. Ideal for warm weather or any time you crave a refreshing, citrusy treat.

Ingredients

Egg Mixture

  • 6 large eggs (3 whole eggs plus 3 egg yolks separated)
  • 1 cup granulated sugar (divided as 1 cup + 2 tablespoons)
  • Zest of 1 lemon
  • ½ cup (120mL) fresh lemon juice (about 3 or 4 lemons)
  • ⅛ teaspoon salt

For Folding and Topping

  • 3 egg whites (reserved from the separated eggs)
  • 2 tablespoons granulated sugar
  • ½ cup (120mL) heavy whipping cream
  • Optional: ½ cup homemade lemon curd

Instructions

  1. Prepare the egg mixture: In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup of the granulated sugar, lemon zest, fresh lemon juice, and salt until well combined.
  2. Set up a double boiler: Fill a large saucepan with a few inches of water and bring to a boil. Reduce the heat to maintain a gentle simmer.
  3. Cook the lemon custard: Place the bowl with the egg and lemon mixture over the simmering water, making sure the bowl does not touch the water. Stir constantly with a wooden spoon for about 15 minutes, or until the mixture thickens and reaches 150ºF (66ºC) measured with an instant-read thermometer.
  4. Cool the mixture: Remove the bowl from the heat and let it cool for about 15 minutes. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours until completely chilled.
  5. Whip the egg whites: In a clean medium bowl or stand mixer, beat the 3 reserved egg whites on high speed for 1 minute. Gradually add the remaining 2 tablespoons of sugar, continuing to beat until stiff peaks form.
  6. Fold in egg whites: Gently fold the beaten egg whites into the chilled lemon mixture, being careful to keep as much air as possible in the whites to maintain the mousse's light texture.
  7. Whip the cream: Using the same bowl (now empty) that held the egg whites, beat the heavy whipping cream on high speed until stiff peaks form.
  8. Fold in whipped cream: Slowly fold the whipped cream into the lemon and egg white mixture, preserving the airy consistency. Optionally, fold in ½ cup of homemade lemon curd for extra flavor and volume.
  9. Chill and serve: Spoon the mousse into individual parfait cups or one large bowl. Refrigerate for at least 30 minutes before serving. Top with homemade whipped cream and/or more lemon curd if desired. Store covered in the refrigerator for up to 5 days.

Notes

  • Make sure to stir constantly during the double boiler cooking step to avoid scrambling the eggs.
  • Placing plastic wrap directly on the surface during chilling prevents a skin from forming on the mousse.
  • Folding the egg whites and whipped cream gently is key to maintaining a light and airy mousse.
  • Use fresh lemons for the best bright flavor in both juice and zest.
  • The mousse can be prepared up to a day in advance and kept refrigerated until serving.
  • Optional homemade lemon curd adds richness and boosts the lemon flavor.
  • Use a digital thermometer to ensure safe cooking temperature of the egg mixture (150ºF/66ºC).

Find it online: https://simpleplatter.com/easy-lemon-mousse-recipe/