Lemon Mousse Recipe

I’ve got a quick, foolproof way to show how to make lemon mousse using just pantry staples and one surprising swap.

I like things that surprise me, and this Lemon Mousse did exactly that. It’s bright and a little cheeky, the kind of dessert that sneaks up on you, makes you pause and then smile.

I use fresh lemon juice and clouds of heavy whipping cream to get that zing with a silky lift, sometimes a touch of lemon zest when i want it to sing. It looks delicate but it’s forgiving, so even when i mess up a step it still shines.

If you’re curious about a dessert that’s light but bold, this is my go to How To Make Lemon Mousse.

Ingredients

• Eggs add silkiness and structure, yolks give richness, whites add protein and air.
• Lemon gives bright sourness, vitamin C and fragrant oils, cuts sweetness nicely.
• Sugar sweetens and stabilizes whipped cream, adds carbs, use moderately or adjust.
• Heavy cream makes mousse creamy and light when whipped, high in fat and calories.
• Gelatin helps mousse set without baking, low calorie, no real nutrition otherwise.
• Butter adds silky mouthfeel and richness, mostly saturated fat so use sparingly.
• Pinch of salt brightens flavors; vanilla adds gentle sweetness and depth if used.

Ingredient Quantities

• 3 large eggs, separated (yolks and whites)
• 1/2 cup (100 g) granulated sugar, divided
• 1/3 cup (80 ml) fresh lemon juice, about 2 lemons
• 1 tablespoon finely grated lemon zest from 1 to 2 lemons
• 2 tablespoons unsalted butter, room temperature
• 1 cup (240 ml) heavy whipping cream, cold
• 1 teaspoon unflavored powdered gelatin
• 3 tablespoons cold water
• Pinch of fine sea salt
• 1/2 teaspoon pure vanilla extract, optional
• 2 tablespoons powdered sugar, optional for sweetening whipped cream
• Optional garnish: candied lemon peel or fresh berries

How to Make this

1. Separate the 3 eggs while they are cold, then bring the yolks and whites to room temp for 15 minutes, this helps everything whip and cook evenly.

2. Bloom the gelatin: sprinkle 1 teaspoon gelatin over 3 tablespoons cold water, let sit 5 minutes, then gently warm it (microwave 5-8 seconds or stir over a small pan of hot water) until fully dissolved. don’t let it boil.

3. Make the lemon curd base: whisk the 3 yolks with half the granulated sugar (about 1/4 cup) until pale, then whisk in 1/3 cup fresh lemon juice and 1 tablespoon lemon zest. Cook this mixture over a double boiler, whisking constantly until thick and it reaches about 160 F or coats the back of a spoon, 6 to 8 minutes. take it off heat, whisk in the 2 tablespoons butter until melted and smooth, then stir in the dissolved gelatin. let the curd cool to lukewarm so it’s still pourable but not hot.

4. Whip the cream: chill your bowl and whisk if you can, then whip 1 cup cold heavy cream to soft peaks with 1/2 teaspoon vanilla and the optional 2 tablespoons powdered sugar if you want it sweeter. soft peaks, not rock hard.

5. Make a stable meringue: add a pinch of fine sea salt to the room-temp egg whites and whip to soft peaks, then slowly add the remaining 1/4 cup granulated sugar and whip to glossy stiff peaks. be careful not to overbeat.

6. Lighten the curd: fold about one third of the whipped cream into the cooled lemon curd to loosen it up, then fold in the rest of the cream gently with a spatula, scraping sides. use slow, lifting motions so you keep it airy.

7. Fold in the meringue last: gently fold the whipped egg whites into the lemon-curd-cream mixture in two additions until evenly combined. do not overmix or you’ll lose volume.

8. Spoon or pipe into serving glasses or a bowl, cover and chill at least 2 hours (longer gives a nicer set). the gelatin will give it a silky, stable mousse texture.

9. Serve chilled, garnish with candied lemon peel or fresh berries if you like. note: this recipe uses lightly cooked egg yolks and raw-whipped egg whites; if you’re worried about egg safety use pasteurized eggs or heat the yolk mixture to 160 F as instructed to reduce risk.

Equipment Needed

1. Two or three mixing bowls, one heatproof for the double boiler
2. Small saucepan plus a heatproof bowl to sit on top for cooking the curd
3. Electric hand mixer or stand mixer with whisk attachment for meringue and whipped cream
4. Large balloon whisk for the curd and general whisking
5. Silicone spatula for folding and scraping the sides of the bowl
6. Measuring cups and spoons and a kitchen scale if you want more accuracy
7. Instant read thermometer to hit about 160 F for the yolk curd
8. Small microwave safe bowl or small saucepan to dissolve the gelatin gently
9. Fine mesh sieve to catch any bits and make the curd silky
10. Piping bag or spoons and your serving glasses or bowls for plating

FAQ

Lemon Mousse Recipe Substitutions and Variations

• Eggs (3, separated): whites -> aquafaba (chickpea liquid) about 6 tbsp, whipped to stiff peaks in place of the 3 egg whites, add a pinch of cream of tartar if you have it. Yolks -> swap for 3 tbsp mascarpone or 1/3 cup silken tofu blended with the lemon and sugar for a vegan version. Aquafaba whips like egg whites but can be a bit softer, sugar helps stabilize it.
• Heavy whipping cream (1 cup): use the solid part of a chilled can of full fat coconut milk or coconut cream 1:1 for a dairy free option (it will add a faint coconut taste). Or use 1 cup mascarpone thinned with 2 to 3 tbsp milk, then whip — gives a richer, slightly denser mousse.
• Granulated sugar (1/2 cup, divided): substitute with superfine or caster sugar 1:1 for quicker dissolving and smoother meringue. For natural sweeteners try 1/3 cup honey or agave syrup but reduce other liquids by 2 to 3 tbsp and expect a flavor shift and darker color.
• Unflavored powdered gelatin (1 tsp): swap for agar agar powder for a vegan set. Use about 1 tsp agar powder, sprinkle into the cold water, bring to a simmer until fully dissolved, then mix in — note agar sets firmer and needs simmering to activate, so texture will be a bit different than gelatin.

Pro Tips

– For a rock-solid yet glossy meringue, add about 1/8 teaspoon cream of tartar (or a few drops of lemon juice) right at the start of whipping. Or if you want the extra safety of pasteurized eggs, make a Swiss-style meringue instead by gently warming the whites and sugar together over a pot of simmering water until the sugar dissolves, then whip — it’s more stable and less risky food-safety wise.

– When you add the dissolved gelatin, pour it in slowly while whisking so it blends smoothly, and only add it when the curd is lukewarm. If it’s too hot you’ll kill the foam, if it’s too cold it can clump, so take it slow and keep stirring.

– If your whipped cream gets overdone and starts looking grainy, rescue it with a tablespoon or two of cold cream and whisk very briefly; it will smooth out. Also, chill your mixing bowl and beaters for best volume, but don’t overwhip the cream to stiff peaks or the mousse will feel heavy.

– Folding is everything. Use a wide spatula and fold with big, gentle lifts not frantic stirring, add the meringue in two or three additions, and rotate the bowl as you go. Do it too rough and all the air’s gone, do it too slow and you end up with streaks, so find that middle ground.