This lemon mousse is light, fluffy, and refreshingly tangy—perfect for any time I want a sweet citrusy treat. It’s a no-bake dessert that’s easy to make and always impresses with its smooth texture and zesty flavor. Whether I serve it in elegant glasses for a dinner party or just enjoy a spoonful straight from the fridge, this dessert never fails to brighten my day.
Why You’ll Love This Recipe
I love how simple and elegant this lemon mousse is. It only takes a few ingredients and doesn’t require any baking, which means less fuss and more enjoyment. The lemon flavor is fresh and vibrant, balanced perfectly with the creamy texture. It’s also easy to make ahead, so I can relax when guests arrive or just treat myself during the week.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup heavy whipping cream
1/2 cup granulated sugar
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
3 large egg yolks
1 teaspoon vanilla extract
A pinch of salt
directions
In a medium heatproof bowl, I whisk the egg yolks, sugar, lemon juice, lemon zest, and salt until well combined.
I place the bowl over a saucepan of simmering water (double boiler method) and whisk constantly until the mixture thickens, about 8–10 minutes.
I remove the lemon mixture from the heat and let it cool to room temperature.
In a separate bowl, I whip the heavy cream with vanilla extract until soft peaks form.
Once the lemon mixture has cooled, I gently fold in the whipped cream until everything is smooth and well combined.
I spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set.
Optional: I garnish with extra lemon zest or a dollop of whipped cream before serving.
Servings and timing
This recipe makes about 4 servings. It takes approximately 20 minutes to prepare and an additional 2 hours to chill in the fridge until set.
Variations
When I want to change things up, I sometimes fold in crushed graham crackers for a lemon pie vibe. A touch of limoncello adds a grown-up twist, and I’ve even layered this mousse with berries or lemon curd for more texture and flavor. Swapping lime juice for lemon gives it a fun variation too.
storage/reheating
I store the mousse in the refrigerator, tightly covered or in individual containers, for up to 3 days. Since it’s a chilled dessert, I never reheat it—just serve it straight from the fridge.
FAQs
How do I know when the lemon mixture is thick enough?
I look for a consistency that coats the back of a spoon. It should feel like a light custard when it’s ready to come off the heat.
Can I use bottled lemon juice instead of fresh?
I could, but I really prefer fresh lemon juice for the best flavor. Bottled juice can be more acidic and less vibrant.
Can I make this lemon mousse ahead of time?
Yes, I often make it the day before. It holds up beautifully in the fridge for up to 3 days.
Is it safe to use raw eggs?
The egg yolks are gently cooked over simmering water in this recipe, so they’re safe to eat. I always make sure the mixture gets hot enough to thicken properly.
Can I freeze lemon mousse?
I don’t recommend freezing it. The texture can become grainy or separate once it thaws, so I always enjoy it fresh from the fridge.
Conclusion
This lemon mousse is a go-to dessert when I want something light, creamy, and full of bright citrus flavor. It’s easy to prepare, customizable, and perfect for any season. Whether I’m making it for a gathering or just to treat myself, it always hits the spot.
This lemon mousse is a light, fluffy, no-bake dessert with a refreshing citrus flavor. Easy to make and perfect for any occasion, it combines creamy texture with the zing of fresh lemon.
Ingredients
1 cup heavy whipping cream
1/2 cup granulated sugar
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
3 large egg yolks
1 teaspoon vanilla extract
A pinch of salt
Instructions
In a medium heatproof bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt until well combined.
Place the bowl over a saucepan of simmering water (double boiler method) and whisk constantly until the mixture thickens, about 8–10 minutes.
Remove the lemon mixture from the heat and let it cool to room temperature.
In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
Gently fold the whipped cream into the cooled lemon mixture until smooth and fully combined.
Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set.
Optional: Garnish with extra lemon zest or a dollop of whipped cream before serving.
Notes
Use fresh lemon juice for the best flavor.
The mousse can be made up to 3 days in advance and stored in the fridge.
Don’t freeze the mousse, as the texture may change.
Look for a custard-like consistency when thickening the lemon mixture.
