Lemon Mousse

Lemon mousse topped with whipped cream and a fresh lemon slice.

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4.72 from 7 votes

The perfect fluffy, easy lemon mousse recipe! It is custardy, super citrusy and topped with whipped cream.

Prep Time10

Cook Time10

Chilling Time3

Total Time3 20

Course: Dessert

Cuisine: American

Servings:

Author: Lindsey Baruch

Ingredients

2 large egg yolks
2 large whole eggs
1/4 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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