December 20, 2022

Easy Lemon Mousse

Lemon Mousse

Easy Lemon Mousse

The perfect fluffy, easy lemon mousse recipe! It is custardy, super citrusy and topped with whipped cream. Also, the perfect holiday dessert to prep ahead. The most amazing lemon flavor! (Also wonderful for citrus season!)

Absolutely love how colorful, vibrant and full of flavor this mousse is, truly one of a kind!

Lemon Mousse

What ingredients do you need for this easy lemon mousse recipe?

Fresh lemons: We are using both lemon juice and lemon zest for this recipe. Fresh squeezed lemon juice is the absolutely game changer for this recipe! We are creating a lemon curd base then it’s tossed with homemade whipped cream.

Whole eggs: Both egg yolks and egg whites/full eggs are being used to create the base of this mousse.

Butter: is also being melted into the lemony mixture. This is optional but it does get super glossy and really luscious with some butter!

Whipped cream: Make your whipped cream from scratch homemade by using heavy cream and sugar! It’s truly so easy, and cannot be quicker to make.

Salt and sugar: pinch of salt to taste! Sugar for the whipped cream, as well as the lemony base.

This recipe is really based on technique, and minimal ingredients!

Lemon Mousse

Instructions to make this recipe

Chill your bowl

To start your mousse, chill your bowl for the whipped cream. This could be either the bowl you will use a hand mixer for, or the bowl of the stand mixer, for 15-30 minutes (or longer). This is an optional step as well. I just find it helps firm up the whipped cream more.

Next, make your whipped cream

In that cold bowl, add in your heavy whipping cream and sugar (2 tablespoons). Whisk well until whipped cream is formed. You can whisk with your hands (takes longer and a lot of strength but totally do-able) or you can use a hand mixer, or a stand/electric mixer. Whisk until stiff peaks form, about 2-3 minutes in a stand mixer. Don’t over mix either! Once it’s done, set aside in the fridge until ready to use.

Get your double boiler ready

Place cold water in a deep pot and bring to a simmer. You want a pot big enough that a bowl can fit on top of it. Add enough water so that it doesn’t touch the mixing bowl when you add it in, add your mixing bowl on top of the water and keep the water at a light simmer.

Add in your egg yolks, whole eggs and sugar in a medium bowl (on top of the pot of water). Stir and whisk until a custard-like texture is formed, about 8-10 minutes. Next, add in your lemon zest and lemon juice, with a pinch of salt. Place back on the fire on low heat. Stir gently with a spatula until your lemon juice mixture has reduced down, it should be almost like a jelly-like, jello consistency, but still creamy.

Stir in butter and chill your lemon mixture

Remove from heat, and stir in your butter. It should melt nicely at this point. Cover your lemon mixture tightly with plastic wrap, and place in the fridge to chill, about 20-30 minutes.

Almost there…

Fold in your cream in the lemon mixture with a spatula

Take your whipped cream and cold lemon mixture out of the fridge, and reserve 1/2 cup of your cream for the garnish/topping. Take the remaining whipped cream, and fold it gently into the bowl of your lemon mixture.

Fold until all the streaks are gone, and the color is incorporated. Fold in an infinity, eight shape. Do this gently and be careful not to over whisk.

Chill and serve

Pour this mixture in cups of your choice (smaller cups/ramekins for 4 servings, or larger cups for 2 servings), and chill in the refrigerator for starting at 2 hours-overnight.

When it’s all set, spoon your remaining whipped cream, lemon slices and lemon zest. You can also top with fresh berries like strawberries or raspberries.

Lemon Mousse

Check out the below desserts recipes for more inspiration!

If you do make this Easy Lemon Mousse recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Lemon Mousse

Lemon Mousse

The perfect fluffy, easy lemon mousse recipe! It is custardy, super citrusy and topped with whipped cream.
4.72 from 7 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4

Ingredients

  • 2 large egg yolks
  • 2 large whole eggs
  • 1/4th cup sugar plus 2 tablespoons for the whipped cream
  • 1/2 cup lemon juice around 4-5 lemons
  • zest of 1 lemon
  • 2 tablespoons butter optional
  • 1 cup heavy cream
  • pinch of salt
  • sliced lemon and lemon zest to garnish

Instructions

  • Chill your bowl. To start your mousse, chill your bowl for the whipped cream. This could be either the bowl you will use a hand mixer for, or the bowl of the stand mixer, for 15-30 minutes (or longer). This is an optional step as well. I just find it helps firm up the whipped cream more.
  • Next, make your whipped cream. In that cold bowl, add in your heavy whipping cream and sugar (2 tablespoons). Whisk well until whipped cream is formed. You can whisk with your hands (takes longer and a lot of strength but totally do-able) or you can use a hand mixer, or a stand/electric mixer. Whisk until stiff peaks form, about 2-3 minutes in a stand mixer. Don’t over mix either! Once it’s done, set aside in the fridge until ready to use.
  • Get your double boiler ready. Place cold water in a deep pot and bring to a simmer. You want a pot big enough that a bowl can fit on top of it. Add enough water so that it doesn’t touch the mixing bowl when you add it in, add your mixing bowl on top of the water and keep the water at a light simmer.
  • Add in your egg yolks, whole eggs and sugar in a medium bowl (on top of the pot of water). Stir and whisk until a custard-like texture is formed, about 8-10 minutes. Next, add in your lemon zest and lemon juice, with a pinch of salt. Place back on the fire on low heat. Stir gently with a spatula until your lemon juice mixture has reduced down, it should be almost like a jelly-like, jello consistency, but still creamy.
  • Stir in butter and chill your lemon mixture. Remove from heat, and stir in your butter. It should melt nicely at this point. Cover your lemon mixture tightly with plastic wrap, and place in the fridge to chill, about 20-30 minutes.
  • Fold in your cream in the lemon mixture with a spatula. Take your whipped cream and cold lemon mixture out of the fridge, and reserve 1/2 cup of your cream for the garnish/topping. Take the remaining whipped cream, and fold it gently into the bowl of your lemon mixture.
  • Fold until all the streaks are gone, and the color is incorporated. Fold in an infinity, eight shape. Do this gently and be careful not to over whisk.
  • Chill and serve. Pour this mixture in cups of your choice (smaller cups/ramekins for 4 servings, or larger cups for 2 servings), and chill in the refrigerator for starting at 2 hours-overnight.
  • When it’s all set, spoon your remaining whipped cream, lemon slices and lemon zest. You can also top with fresh berries like strawberries or raspberries.
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