Fresh Lemon Mousse

lemon mousse in small glasses

This easy recipe makes a fluffy lemon mousse without gelatin or raw eggs. It’s creamy, tart, and refreshing!

lemon mousse with whipped cream, in glasses

lemon mousse

My love for lemon desserts knows no bounds, and this is just the latest evidence of my passion. This recipe is special because you don’t have to worry about raw eggs (many mousse recipes are made with beaten egg whites.) I don’t use gelatin either, because I don’t love the texture (and who has gelatin lying around their kitchen?) In the spirit of a great summer dessert, I’ve pared this one down to the basics: tart lemony curd + lightly sweetened whipped cream = the perfect lemon mousse.

more creamy lemon desserts

Taking a spoonful of creamy lemon mousse

how to make a simple lemon mousse

  1. This recipe starts with a tart lemon curd, made in a saucepan. Do not be afraid of making fruit curds, they are really easy, you can even make curd in the microwave! You’ll need a saucepan, a silicone whisk, a silicone spoonula, and a regular mesh strainer for best results.
  2. Chill the lemon curd.
  3. Whip heavy cream and fold in the cold lemon curd. Chill again.
  4. That’s it! Serve your lemon mousse with a dollop of whipped cream, or top with fresh berries.
spooning lemon mousse into a cup

lemon mousse faqs

Can I make this with lime juice?

Yes, for sure. key lime would be nice, too. I think a grapefruit mousse would be amazing. Just be sure to use fresh squeezed juice, not bottled for best flavor.

Can I make this with your homemade rhubarb curd recipe?

Great idea 🙂

Can I use store bought lemon curd for this recipe?

Technically you can, but I don’t think commercial curd tastes as tart and lemony as my homemade.

Can this be used as a lemon pie filling?

You could but be aware that it’s on the soft side and will not slice sharply. It might be better in individual tarts.You can use a crumb crust or a pre-baked pastry crust. See my Lemon Icebox Pie for a better option.

Would this work as the filling for a trifle?

Yes, it would be perfect, you can layer it with pieces of vanilla, lemon, or even chocolate cake.

Can I make this ahead?

Yes, you can make it up to a day in advance. Fill your glasses and cover with plastic wrap before refrigerating.

Can lemon mousse be made keto?

Yes, use your favorite sugar substitute.

What else can I make with lemon mousse?

I think it would be fabulous on a pavlova. You could use it as a substitute for whipped cream with cakes like pound cake, or lemon chiffon cake. I think it would be wonderful layered with fresh berries as a parfait.

lemon mousse in glasses with fresh lemons

Do you love lemon like I do? I read recently that the love for lemon and other sour flavors can be a predictor of personality! If you love lemon you’re supposedly more likely to be an introvert, which holds true in my case, how about you??

lemon mousse in small glasses
5 from 5 votes

Fresh Lemon Mousse

This easy recipe makes a fluffy lemon mousse without gelatin or raw eggs. It's creamy, tart, and refreshing!
Course Dessert
Cuisine American
Prep Time 15 minutes
chilling 3 hours
Total Time 3 hours 15 minutes
Yield 4 servings
Calories 549kcal
Author Sue Moran


  • 2-3 qt heavy bottomed saucepan
  • silicone whisk buy here
  • silicone 'spoonula' buy here


  • 1 large egg
  • 2 large egg yolks
  • 2/3 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 6 Tbsp unsalted butter, cut in pieces
  • 1 cup cold heavy cream
  • 2 Tbsp confectioner's sugar


  • Put the egg, egg yolks, and sugar in a 2-3 quart heavy bottomed saucepan and whisk well to combine. Whisk in the lemon juice.
  • Add the butter and begin heating on medium to medium high, whisking almost constantly.
  • As the butter melts, switch to a silicone spoonula and continue stirring, scraping the sides and bottom of the pan as the mixture begins to thicken. When it comes to a gentle bubble, stir for a few seconds more, then remove from the heat. The curd should be glossy and thickened.
  • Push the curd through a strainer, pressing down with the back of your silicone spoonula to get as much through as possible. You'll just be left with a few small lumps of cooked egg. 
  • Let the curd cool a bit, then cover and chill until cold. It will thicken more as it cools.
  • Whip the cream and confectioner's sugar together until stiff peaks form. Gently fold in the chilled lemon curd until no streaks are left.
  • Fill 4 glasses or jars with the curd and then cover and refrigerate again until serving.

Cook’s notes

This mousse is refreshing but rich at the same time. You could stretch it to serve 6 or even 8 if you serve in smaller glasses, or layer with fresh berries.


Calories: 549kcal | Carbohydrates: 41g | Protein: 5g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 174mg | Potassium: 120mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 1591IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
fresh lemon mousse pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    June 22, 2022 at 7:37 am

    I have to ask… why a silicone whisk and spoonula? I would make this now as I have the ingredients but not any silicone utensils except for a brush. Can metal, wood and plastic not be used? And why? Thanks for the info.
    I won’t rate this as I have not made it yet…

    • Reply
      Sue Moran
      June 22, 2022 at 8:50 am

      Hey Jan ~ You can use utensils you already have, for sure, but I call out the silicone because I’ve found it very useful for making anything like pudding, custards, fruit butters, cream sauces, etc. because the flexible silicone allows you to scrape the bottom, sides, and inner edge of the pan so cleanly. It helps things thicken evenly and prevents lumps. The difference between a silicone whisk and a regular metal whisk is huge in this case. But that is a personal preference and definitely not necessary.

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