This light and airy lemon mousse is a perfect balance of creamy richness and zesty freshness.
Made without gelatin, it’s naturally smooth and indulgent while keeping things simple.
With protein from eggs and healthy fats from butter and cream, it’s a satisfying treat that’s quick to prepare, ideal for a refreshing dessert or make-ahead option for gatherings.
Fluffy Lemon Mousse
Equipment
- 2–3 qt heavy-bottomed saucepan
- Silicone whisk
- Silicone spoonula
- Mixing Bowl
- Fine mesh strainer
- Measuring Cups and Spoons
- Glasses or small jars for serving
Ingredients
- 1 large egg
- 2 large egg yolks
- 2/3 cup granulated sugar
- 1/2 cup fresh lemon juice
- 6 tablespoons unsalted butter cut into pieces
- 1 cup cold heavy cream
- 2 tablespoons confectioner’s sugar
Instructions
- Prepare the Egg Mixture: In a medium-sized, heavy-bottomed saucepan (2–3 quarts), combine 1 large whole egg, 2 large egg yolks, and 2/3 cup granulated sugar. Using a silicone whisk, beat the eggs and sugar vigorously until the mixture becomes smooth and slightly pale in color. The sugar should be fully incorporated, and the eggs should have a silky consistency. This step ensures the mousse will have a light and creamy texture later.
- Add Fresh Lemon Juice: Measure 1/2 cup of fresh lemon juice and gradually whisk it into the egg mixture. Stir continuously so the lemon juice blends evenly without curdling the eggs. The acidity of the lemon is key to the mousse’s bright, tangy flavor. Make sure to mix gently but thoroughly for a perfectly smooth base.
- Incorporate Butter: Cut 6 tablespoons of unsalted butter into small pieces and add them to the saucepan. Begin heating the mixture over medium to medium-high heat. Using your whisk initially, stir almost constantly, making sure the butter melts evenly and the mixture does not stick to the bottom. This gradual melting and blending of butter with the egg-lemon mixture is essential for a creamy, glossy lemon curd that will form the heart of your mousse.
- Thicken the Lemon Curd: As the butter melts and the mixture warms, switch to a silicone spoonula to gently scrape the sides and bottom of the pan. Continue stirring while the mixture begins to thicken. You are aiming for a soft, velvety consistency that lightly coats the back of your spoonula. Once the mixture reaches a gentle bubble and holds its shape briefly when stirred, remove the pan from heat. At this point, your lemon curd should look shiny and dense, with a luscious, custard-like texture.
- Strain the Lemon Curd: Place a fine-mesh strainer over a clean bowl. Pour the hot lemon curd into the strainer and use the back of your spoonula to gently press it through. This removes any small lumps of cooked egg and ensures the final mousse is perfectly smooth. Only a few tiny bits should remain in the strainer—don’t worry, the mousse will still set beautifully.
- Chill the Lemon Base: Allow the strained lemon curd to cool slightly at room temperature. Once cooled, cover it tightly and refrigerate for at least 2–3 hours until fully chilled. The curd will thicken more as it cools, which is crucial for giving the mousse its airy, stable texture. This resting step also allows the flavors to meld and intensify.
- Whip the Cream: In a separate mixing bowl, pour 1 cup of cold heavy cream and add 2 tablespoons of confectioner’s sugar. Using an electric mixer or a whisk, beat the cream until stiff peaks form. The whipped cream should hold its shape when the whisk is lifted, soft but firm, creating the light, fluffy component of your mousse. Be careful not to overwhip, or it may become grainy.
- Fold Lemon Curd into Whipped Cream: Take the chilled lemon curd and gently fold it into the whipped cream using a large spoon or spatula. Fold carefully to maintain the airy texture of the cream—avoid stirring vigorously, which can deflate the mixture. Continue folding until the curd is fully incorporated and no streaks remain, creating a uniform, soft, and light mousse.
- Portion the Mousse: Spoon the lemon mousse into individual serving glasses, jars, or bowls, filling each about three-quarters full. Smooth the top lightly with the back of a spoon for an elegant presentation. This portioning step is perfect for entertaining or storing as single-serve desserts.
- Final Chill Before Serving: Cover the filled glasses or jars with plastic wrap or lids and refrigerate for at least 1 hour before serving. Chilling allows the mousse to set perfectly, ensuring a creamy, airy texture that holds its shape. The result is a refreshing, tangy dessert that’s both light and indulgent. Serve cold, optionally garnished with fresh berries or a twist of lemon zest for a beautiful finish.
Notes
- Always use freshly squeezed lemon juice for bright, vibrant flavor.
- Chill the cream well before whipping to achieve stiff peaks.
- Strain the curd through a fine-mesh sieve for a silky smooth texture.
- Can stretch the recipe to 6–8 servings if using smaller glasses.
- Layering with fresh berries adds flavor, color, and visual appeal.
- Serve in individual jars or glasses for an elegant presentation.
Chef’s Secrets: Insider Lemon Techniques
To achieve a perfectly smooth curd, whisk the eggs and sugar thoroughly before adding lemon juice.
Heating slowly and stirring constantly prevents the eggs from scrambling.
When folding the lemon curd into whipped cream, use a gentle, sweeping motion to retain the mousse’s light texture.
For an extra silky finish, straining the curd through a fine-mesh sieve is essential.
You can also add a small pinch of salt to the curd—it subtly enhances the lemon flavor without altering sweetness.
Serving Suggestions: Elegant Presentation Ideas
This mousse shines both as a casual treat and an elegant dessert for entertaining.
Serve it in small glasses or dessert jars for a stylish, individual presentation.
Garnish with a sprig of fresh mint, a few lemon zest curls, or a handful of fresh berries to enhance the citrus flavor and add color contrast.
Pair the mousse with light, buttery cookies or shortbread for added texture.
For brunches or afternoon teas, layer the mousse with fruit compotes or granola to create a visually appealing parfait-style dessert.
Storage Tips: Keep Mousse Fresh Longer
Lemon mousse can be made in advance, making it ideal for meal prep or entertaining.
Store it in airtight containers or covered glasses in the refrigerator for up to 3 days.
Avoid freezing, as the texture may become grainy or watery when thawed.
If you need to store it overnight, give it a gentle stir before serving to restore its airy consistency.
Keep garnishes separate until serving to maintain their fresh appearance and flavor.
Frequently Asked Questions
1. Can I make this mousse without eggs?
Yes, you can substitute eggs with a vegan egg replacer or silken tofu, though the texture will be slightly less airy.
For a fully egg-free mousse, consider using agar-agar or cornstarch to thicken the lemon mixture.
2. Can I prepare this mousse ahead of time?
Absolutely. The mousse can be made up to 2–3 days in advance. Just store it covered in the refrigerator and fold gently before serving to refresh its texture.
3. How can I make it less sweet?
Reduce the sugar in the lemon curd by 1–2 tablespoons, depending on your taste.
The natural tartness of lemon balances sweetness well, so small adjustments work beautifully without affecting the final texture.
4. Can I add other flavors?
Yes! Try incorporating a few teaspoons of vanilla extract or a dash of finely grated ginger for subtle complexity.
You can also fold in fresh berries for natural sweetness and added color.
5. What is the best way to serve it?
Serve chilled, straight from the refrigerator. For a fancier presentation, garnish with lemon zest curls, mint leaves, or fresh berries.
Pairing with a crisp cookie or almond biscotti adds a pleasing texture contrast.
