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Lemon Mousse

A light, creamy, and refreshing lemon mousse with bright citrus flavor and a silky texture. This elegant chilled dessert is perfect for summer gatherings, dinner parties, holidays, and special occasions.
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Prep Time 15 minutes
Cook Time 5 minutes
chill time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 Serving
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • ½ cup granulated sugar
  • 1 teaspoon unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup heavy whipping cream
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream for topping
  • Lemon slices or extra lemon zest for garnish
  • Fresh mint leaves optional

Equipment

  • Medium saucepan
  • Small mixing bowl
  • Large mixing bowl
  • Whisk
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Fine-mesh strainer (optional)
  • 6 dessert glasses or serving cups
  • Refrigerator

Method
 

  1. Sprinkle the gelatin over the cold water in a small bowl and let it sit for about 5 minutes.
  2. In a saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
  3. Cook the mixture over low to medium heat, stirring constantly, until it slightly thickens. Do not allow it to boil.
  4. Add the softened gelatin and stir until completely dissolved.
  5. Remove from the heat and stir in the vanilla extract.
  6. Allow the lemon mixture to cool to room temperature.
  7. In a separate bowl, whip the heavy cream with a pinch of salt until soft peaks form.
  8. Gently fold the cooled lemon mixture into the whipped cream.
  9. Continue folding until the mixture is smooth and evenly combined.
  10. Divide the mousse between six dessert glasses or serving cups.
  11. Cover and refrigerate for at least 2 hours, or until set.
  12. Before serving, top with whipped cream, lemon zest, lemon slices, or fresh mint.
  13. Serve chilled and enjoy.

Notes

  • Use fresh lemons for the brightest and most natural citrus flavor.
  • Avoid grating too deeply into the white part of the lemon peel because the pith can taste bitter.
  • Allow the lemon mixture to cool before folding it into the whipped cream.
  • Fold gently to maintain the light and airy texture.
  • For an extra-smooth mousse, strain the lemon mixture before combining it with the cream.
  • Adjust the sweetness according to the tartness of your lemons.
  • Keep the mousse refrigerated until ready to serve.
  • For the best quality, enjoy within 2–3 days.