This easy recipe makes a fluffy lemon mousse without gelatin or raw eggs. It’s creamy, tart, and refreshing!
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
- Lemon Butter Pie
- Fresh Lemon Truffles
- Meyer Lemon Pudding (super easy recipe!)
- Creamy Lemonade ~ better than TikTok’s!
- Lemon Cheesecake Recipe
- Lemon Icebox Pie
- Lemon Crunch Bars
- Fresh Lemon Ice Cream
how to make a simple lemon mousse
- 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.
- Chill the lemon curd.
- Whip heavy cream and fold in the cold lemon curd. Chill again.
- That’s it! Serve your lemon mousse with a dollop of whipped cream, or top with fresh berries.
lemon mousse faqs
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.
Great idea 🙂
Technically you can, but I don’t think commercial curd tastes as tart and lemony as my homemade.
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.
Yes, it would be perfect, you can layer it with pieces of vanilla, lemon, or even chocolate cake.
Yes, you can make it up to a day in advance. Fill your glasses and cover with plastic wrap before refrigerating.
Yes, use your favorite sugar substitute.
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.
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??
Fresh Lemon Mousse
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Can I substitute the sugar with something?
You might use a sugar substitute, just make sure it’s in granulated form.
Can I use caster sugar?
Yes, that will be perfect.
I made this for dinner with a friend who requires gluten-free food. One tiny change to your great recipe, Sue – I added the zest of 1 lemon to the curd and strained it out in step 4. We followed your suggestion to add some fresh fruit (sliced strawberries). Excellent and light – everyone loved it. Thanks!
I have lemon curd that I previously made. How much would I add to the whipped mixture?
You can use anywhere from 2/3 cup to 1 cup.
This was the perfect dessert for our New Year’s Eve dinner. When I made the curd, I used my flat whisk, a great tool for getting right to the bottom and sides of the pot. You are right, it is very rich and more like 6 to 8 servings, especially if you top it with whipped cream and have a crispy cookie on the side. Thanks for yet another reliable, delicious recipe, and Happy New Year!
Yummy. I added some meringue powder to make the mousse thicker. I probably needed to add more, as I was disappointed it did not hold up well after a short time n the fridge. But it was a pretty dessert. I made berry parfaits for a family gathering. Extra touch: some lemon curd jam on top.
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…
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.