Light & Creamy Lemon Mousse
Brighten the end of your meal with a light and creamy lemon mousse, a perfect balance of tangy citrus and velvety texture.
This delightful dessert is quick to make and ideal for any occasion, from casual dinners to elegant gatherings.
Treat yourself to the refreshing taste of lemons in every fluffy, cloud-like spoonful.
Easy lemon mousse recipe
Looking for the perfect dessert for Valentine’s Day? This quick and easy lemon mousse is a delightful choice to pair with your romantic dinner plans.
Its light, velvety texture and bright citrus flavor make it a crowd-pleaser, perfect for finishing a meal with elegance.
My husband is a big fan of lemon desserts—his all-time favorite is lemon meringue pie with a strong cup of coffee.
But when I want to keep things simple and save time, I opt for this mousse instead.
It uses the same luscious lemon cream as the pie, without the need to fuss over pastry crust or spend too long at the stove.
This airy lemon mousse is ideal for entertaining guests or treating yourself to something special.
Served with fresh fruit or a sprinkle of zest, it’s a refreshing and effortlessly chic dessert.
Best of all, this recipe is versatile—you can prepare it on the same day or make it ahead to allow the flavors to deepen.
Made the traditional way with whipped egg whites for that perfectly fluffy, cloud-like texture, this mousse comes together quickly.
The only challenge? Waiting for the lemon curd to cool before assembling. Trust me, it’s worth every moment!
Ingredients for the easiest lemon mousse
- 2 large eggs: Fresh and at room temperature for the best texture and flavor.
- 100 g sugar: Granulated sugar to sweeten and balance the tartness of the lemons.
- 1.5 tbsp cornstarch: A key thickening agent to achieve the smooth, silky consistency of the mousse.
- 140 mL water: Essential for creating the base of the lemon cream.
- Juice of 1.5 lemons: Freshly squeezed for that bright, tangy citrus flavor.
- Zest of 1 small lime: Adds a fragrant and zesty twist to enhance the lemony notes.
- 35 g butter: Unsalted and softened, to lend a rich, creamy finish to the lemon curd.
- Whipped cream (for decoration): Light and fluffy, perfect for topping and adding a touch of elegance.
Step-by-step to make lemon mousse recipe
- Separate the eggs: Carefully separate the yolks from the whites, ensuring no yolk gets into the whites to help them whip properly later.
- Whisk the yolks and sugar: In a mixing bowl, combine the egg yolks and sugar. Whisk vigorously until the mixture turns pale and creamy. This ensures the sugar dissolves and incorporates evenly.
- Incorporate the cornstarch and water: Gradually add the cornstarch to the yolk mixture, whisking to avoid lumps. Slowly pour in the water while stirring to create a smooth consistency.
- Prepare the citrus: Juice 1.5 lemons and grate the zest from a small lime. The fresh citrus will give the mousse its vibrant flavor.
- Combine the ingredients: Add the lemon juice and lime zest to the yolk mixture. Mix well until the ingredients are fully incorporated and smooth.
- Cook the mixture: Transfer the mixture to a saucepan and place it over low heat. Stir constantly with a wooden spoon or spatula to prevent sticking or curdling. Cook until the cream thickens enough to coat the spoon evenly.
- Add the butter: Remove the saucepan from the heat. Pour the cream into a bowl, add the butter, and whisk quickly to create a glossy and silky texture.
- Cool the cream: Cover the surface of the cream with cling film to prevent a skin from forming. Let it cool completely to room temperature.
- Whip the egg whites: Using a clean, dry bowl, beat the egg whites until they form stiff peaks. This will add lightness to the mousse.
- Combine the cream and egg whites: Gently fold a small portion of the whipped egg whites into the cooled lemon cream to loosen it. Then, gradually fold in the rest, being careful not to deflate the mixture.
- Portion the mousse: Spoon the mousse into small serving glasses or bowls. Smooth the tops if needed and refrigerate for at least 2 hours to allow the mousse to set.
- Decorate and serve: Just before serving, top the lemon mousse with whipped cream for a finishing touch. Optionally, garnish with lemon zest or a sprig of mint for extra flair.
Tips for the best lemon mousse
Tips for the Best Lemon Mousse
- Use Fresh Citrus: Always use freshly squeezed lemon juice and freshly grated lime zest. This ensures vibrant flavor and avoids the bitterness that bottled juices can sometimes have.
- Room Temperature Ingredients: Let your eggs come to room temperature before starting. This helps the yolks mix smoothly and allows the whites to whip to their fullest volume.
- Whisk Constantly While Cooking: When thickening the lemon cream on the stove, stir constantly and keep the heat low. This prevents lumps and ensures a silky texture.
- Cool the Lemon Cream Fully: Allow the lemon cream to cool completely before folding in the whipped egg whites. Adding the whites while the cream is warm can cause them to deflate.
- Gently Fold the Egg Whites: Use a light hand when folding the whipped egg whites into the lemon cream. Overmixing can break down the airy structure and make the mousse dense.
- Chill for the Right Amount of Time: Let the mousse set in the fridge for at least 2 hours, or even overnight. This gives the flavors time to meld and the mousse to firm up perfectly.
- Choose the Right Serving Glasses: Serve the mousse in small, clear glasses or bowls to showcase the light, fluffy texture. It also makes for an elegant presentation.
- Decorate Just Before Serving: Add whipped cream, fresh fruit, or zest right before serving to keep the toppings fresh and vibrant.
- Make Ahead for Convenience: This mousse can be prepared a day in advance, making it an excellent choice for dinner parties or special occasions.
- Experiment with Garnishes: Add a creative touch by garnishing with candied lemon peel, crushed meringue, or a sprig of mint to elevate the presentation and flavor.
How to Store Lemon Mousse
– Refrigerate Immediately: Once prepared, lemon mousse should be chilled in the refrigerator. Cover each serving glass tightly with plastic wrap or store the mousse in an airtight container to prevent it from absorbing odors from the fridge.
– Best Consumed Within 2–3 Days: For the freshest taste and texture, enjoy the mousse within 2–3 days. After that, the airy structure may begin to break down, and the flavors might not be as vibrant.
– Avoid Freezing: Lemon mousse is best enjoyed fresh and chilled. Freezing can alter its creamy and airy texture, making it grainy or watery upon thawing.
– Keep Toppings Separate: If you’re planning to decorate the mousse with whipped cream, fruit, or other garnishes, wait until just before serving to add them. This keeps the toppings fresh and prevents them from wilting or weeping.
– Use Covered Serving Dishes for Parties: If serving at an event, cover the mousse with plastic wrap or lids and keep it refrigerated until just before serving to maintain its texture and chill.
Other desserts to try
- Lemon poppy seed bread loaf recipe
- Lemon curd tartlets recipe
- French apple tart recipe
- Strawberry cupcakes recipe
- Winter fruit salad recipe
Lemon mousse recipe no gelatin
Ingredients
- 2 large eggs
- 100 g sugar
- 1.5 tbsp cornstarch
- 140 mL water
- Juice of 1.5 lemons
- Zest of 1 small lime
- 35 g butter
- Whipped cream for decoration
Instructions
- Carefully separate the yolks from the whites, ensuring no yolk gets into the whites to help them whip properly later.
- In a mixing bowl, combine the egg yolks and sugar. Whisk vigorously until the mixture turns pale and creamy. This ensures the sugar dissolves and incorporates evenly.
- Gradually add the cornstarch to the yolk mixture, whisking to avoid lumps. Slowly pour in the water while stirring to create a smooth consistency.
- Juice 1.5 lemons and grate the zest from a small lime. The fresh citrus will give the mousse its vibrant flavor.
- Add the lemon juice and lime zest to the yolk mixture. Mix well until the ingredients are fully incorporated and smooth.
- Transfer the mixture to a saucepan and place it over low heat. Stir constantly with a wooden spoon or spatula to prevent sticking or curdling. Cook until the cream thickens enough to coat the spoon evenly.
- Remove the saucepan from the heat. Pour the cream into a bowl, add the butter, and whisk quickly to create a glossy and silky texture.
- Cover the surface of the cream with cling film to prevent a skin from forming. Let it cool completely to room temperature.
- Using a clean, dry bowl, beat the egg whites until they form stiff peaks. This will add lightness to the mousse.
- Gently fold a small portion of the whipped egg whites into the cooled lemon cream to loosen it. Then, gradually fold in the rest, being careful not to deflate the mixture.
- Spoon the mousse into small serving glasses or bowls. Smooth the tops if needed and refrigerate for at least 2 hours to allow the mousse to set.
- Just before serving, top the lemon mousse with whipped cream for a finishing touch. Optionally, garnish with lemon zest or a sprig of mint for extra flair.
