Easy and delicious Lemon Cream Mousse | Tastes Better From Scratch
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


  • 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


  • 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.


Adapted from Ina Garten


Calories: 675kcal | Carbohydrates: 72g | Protein: 13g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 458mg | Sodium: 164mg | Potassium: 231mg | Sugar: 67g | Vitamin A: 33.5% | Vitamin C: 19.7% | Calcium: 10.4% | Iron: 9.1%