Lemon Cream Mousse

This easy homemade Lemon Cream Mousse is delicious as a stand alone dessert or can be served with my homemade berry cake!

I’m a lover of puddings and mousses, but they MUST be homemade. There is no comparison in the taste of a box pudding mix, versus the real deal. I feel like they’re sometimes a forgotten dessert, because a box mix has taken the novelty (and flavor) away.

After a nice dinner, especially if you have guests over, I love the simplicity of a homemade pudding or mousse, served with some berries on top. Homemade Tapioca Pudding is probably my favorite, followed by this Baked Custard Style Rice Pudding and  Vanilla Pudding. But a good chocolate mousse or lemon mousse is always a winner too.

I love that you can make them a day or more in advance, saving on prep time. Sometimes that best desserts are the simplest.  If you really want to take this Lemon Cream Mousse to a whole new level of easy and impressive, serve it with this berry cake.

Consider trying these popular dessert recipes:

• Raspberry Pretzel Jello Dessert
• Triple Berry Crisp
• Berry Cake with Lemon Cream Mousse
• Berry Shortcake with Coconut Whipped Cream

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Print Recipe

5 from 1 vote

Lemon Cream Mousse

Easy and delicious homemade Lemon Cream Mousse. 

Prep Time10 mins

Cook Time25 mins

Cooling time1 hr 15 mins

Total Time35 mins

Course: Dessert

Cuisine: American

Servings: 3 cups

Calories: 675kcal

Author: Lauren Allen

Ingredients

• 3 large eggs , whole
• 3 large eggs , whole
• 1 cup + 2 Tablespoon granulated sugar , separated
• 2 teaspoons lemon zest
• 1/2 cup fresh lemon juice (3-4 lemons)
• Kosher 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 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 with a wooden spoon, for about 10-15 minutes. (Once the mixture starts to thicken a tiny bit you may want to switch to a whisk to stir it). 
• Remove from heat and set aside for 15 minutes. 
• Place a piece of plastic wrap directly on the surface of the mixture and refrigerate for at least 1 hour 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 the same bowl the whites were in and beat on high speed until stiff peaks. 
• Carefully fold the whipped cream into the lemon mixture. Chill and serve cold with sweetened whipped cream.

Notes

Adapted from Ina Garten

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

Have you tried this recipe?!

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