Easy Lemon Mousse
This easy lemon mousse is bright, creamy, and comforting — a citrusy cloud of flavor that’s quick to prepare and perfect for family gatherings, special events, or quiet moments of nostalgia.
Equipment
- Fine grater or zester
- Citrus juicer
- Mixing Bowls
- Electric Mixer
- Double boiler or saucepan
Ingredients
Lemon Mousse
- 2 large lemons zested and juiced (about 1 cup juice)
- 1/2 cup granulated sugar
- 3 egg whites room temperature
- 1 cup heavy whipping cream chilled
Instructions
- Zest two large lemons and juice them to yield about 1 cup of juice. Set aside.
- In a chilled mixing bowl, whip 1 cup of heavy cream until soft peaks form. Refrigerate while preparing the rest.
- In a separate heatproof bowl, combine ½ cup sugar and 3 egg whites. Place over simmering water and whisk until the sugar dissolves and the mixture is warm.
- Remove from heat and beat with an electric mixer until stiff, glossy peaks form.
- Gently fold the whipped cream into the egg white mixture. Add lemon juice and zest, folding carefully to keep the mixture light.
- Spoon mousse into dessert glasses. Cover and refrigerate for at least 4 hours, or until set.
- Before serving, garnish with fresh berries, lemon zest, or mint leaves if desired.
Notes
Try layering your lemon mousse with shortbread crumbs or sponge cake for a parfait effect. For an egg-free version, skip the egg whites and use more whipped cream for a slightly denser texture.