Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 130mg
