Light and fluffy Lemon Mousse is easy to make and delicious, made with cream, lemon, sugar and eggs. It’s an elegant stand alone dessert that can be made ahead.
After a nice dinner, especially if you have guests over, I love the simplicity of a homemade mousse or pudding, served with fresh berries on top. I love that you can make it a day or more in advance, saving on prep time. If you really want to take it next level, serve it with this Berry Cake.
How to Make Lemon Mousse:
- Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
- In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over the pan of simmering water and cook, stirring constantly for about 10-15 minutes, until mixture starts to thicken slightly.
- Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture.
- Refrigerate for at least 1 – 2 hours or until completely chilled.
- Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.
- Place the cream in a bowl and beat on high speed until stiff peaks. Carefully fold the whipped cream into the lemon mixture.
- Chill for at least 30 minutes before serving. Serve cold. Store in the fridge for up to 5 days.
Serving Ideas:
- Enjoy topped with whipped cream and fresh berries.
- Use as a mousse filling in a cake, like my Berry Cake.
- Add to a Fruit Trifle dessert.
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Lemon Mousse
Light and fluffy Lemon Mousse is easy to make and delicious, made with cream, lemon, sugar and eggs. It's an elegant stand alone dessert that can be made ahead.
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Servings: 3 cups
Calories: 675kcal
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Ingredients
- 6 large eggs
- 1 cup + 2 Tablespoons granulated sugar , separated
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice (3-4 lemons)
- salt
- 1 cup heavy whipping cream
Instructions
- Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
- In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.
- Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.
- Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 – 2 hours or until completely chilled.
- Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.
- Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture.
- Chill for at least 30 minutes and serve cold. Store in the fridge for up to 5 days.
Nutrition
Calories: 675kcal | Carbohydrates: 72g | Protein: 13g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 458mg | Sodium: 164mg | Potassium: 231mg | Sugar: 67g | Vitamin A: 1675IU | Vitamin C: 16.3mg | Calcium: 104mg | Iron: 1.6mg
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe May 2016. Updated April 2021.
Skye says
Do you know how long the mousse can chill for?
Thank you so much
–Skye Jenna
Lauren Allen says
It should last a few days in the fridge.
lee says
I thought using uncooked egg whites is not safe…………
David Reed says
Good eggs are relatively low risk in the raw world and this amount of lemon juice should neutralize just about anything mildly bad. Not 0% risk but people ear raw oysters etc.
Ciel says
I loved the idea of serving petite lemon mousse in cups with a blueberry on top.
This was a perfectly lemony, creamy dessert. Perfect for what I needed!
Cynthia says
Hello Lauren. Can this dessert be frozen?
Lauren Allen says
Hi Cynthia, although I haven’t tested it to say for sure, I wouldn’t suggest freezing this mousse. I fear it would break down as it thaws and the texture wouldn’t be the same.
Kayleigh says
Hi Lauren,
Do you know if this recipe would work with other citrus, like a grapefruit or pomelo?
Lauren Allen says
It would probably be fine but I haven’t tried it. I’d love to know how it turns out!
Di Fiske says
Ohmygosh, this is a new favorite recipe for me! Pretty easy, and a crowd-pleaser for sure.
Suzanne Tatalovich says
Delicious! Added some raspberries to give it some color!
René says
Absolutely delicious! So light and lemony. Super easy to make too!