Fresh Lemon Mousse

Fresh Lemon Mousse is a light, creamy dessert bursting with bright citrus flavor. Made with fresh lemon juice and zest, this mousse is smooth, airy, and perfectly balanced between sweet and tangy.

It’s an elegant yet simple treat that’s ideal for warm days or when you want something refreshing to end a meal. Serve it chilled for a delightful, melt in your mouth experience.

This mousse is the kind of dessert that makes you close your eyes as soon as you take the first bite because it’s not fancy yet it’s not complicated and still it tastes like sunshine while feeling like a warm hug.

And by the way, have you ever tried whipping egg whites by hand while a toddler keeps asking every twelve seconds if it’s ready I’d say ten out of ten do not recommend, yet the smile on her face when she licked the spoon made it all completely worth it.

If you love lemony treats that strike that perfect sweet-tart balance, then this one is for you because it’s also a great make-ahead dessert, which means you’ll deal with less last-minute chaos whenever guests drop by or even when you’re just binge-watching shows and craving something nice.

So now, go grab those lemons and let’s make something sweet, simple, and a little zesty together shall we.

Kitchen Equipment Needed :

• Mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• Zester or fine grater
• Saucepan or pot “for double boiler”
• Rubber spatula
• Serving cups or bowls
• Refrigerator for chilling

Tips for Fresh Lemon Mousse :

Use fresh lemons : fresh lemon juice gives the best flavor and fragrance. Bottled juice won’t taste the same.

Chill your mixing bowl : for fluffy whipped cream, use a chilled bowl and cold cream.

Be gentle while folding : don’t stir too hard when mixing the whipped cream and egg whites; fold slowly to keep the mousse airy.

Make it ahead : lemon mousse can be made a day before and stored in the fridge until you’re ready to serve.

No raw eggs option : if you’re worried about using raw egg whites, you can use pasteurized eggs or replace them with extra whipped cream for safety.

Serving idea : serve in mini cups or glass jars for a fancy presentation.

What to Eat with Fresh Lemon Mousse ??

This mousse is delightful with a herbal infusion. The citrus flavor balances beautifully with warm, mild drinks.

On warmer days, I love serving it with chilled fruit juice. The cool, zesty mousse feels extra refreshing when paired with a cold drink.

Ingredients :

• For the Lemon Mousse:
• 3 large eggs “separated into yolks and whites”
• 1 cup granulated sugar
• 1 tablespoon lemon zest “from about 2 lemons”
• 1/2 cup fresh lemon juice
• 1 teaspoon vanilla extract “optional”
• 1 cup heavy whipping cream
• A pinch of salt
• For Garnish “optional”:
• Whipped cream
• Lemon zest or thin lemon slices
• Fresh mint leaves

How to Make Fresh Lemon Mousse :

Step 1

First separate the eggs : carefully separate the egg yolks and whites into two bowls. Make sure there’s no yolk in the whites, or they won’t whip properly and make the lemon base : in a heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water “a double boiler setup” and cook while stirring constantly until the mixture thickens about 8–10 minutes. It should coat the back of a spoon when ready.

Step 2

Second cool the mixture : remove the lemon curd mixture from the heat and let it cool completely. You can place it in the fridge for faster cooling andhip the cream in another bowl, beat the heavy cream until soft peaks form. This means when you lift the whisk, the cream should hold its shape but still be slightly soft.

Step 3

Third beat the egg whites : add a pinch of salt to the egg whites and beat them until stiff peaks form. This gives the mousse its airy texture then combine everything : gently fold the whipped cream into the cooled lemon curd until mixed. Then carefully fold in the beaten egg whites, making sure not to deflate the mixture.

Step 4

Finally chill : spoon the mousse into small cups or bowls, cover them, and chill in the fridge for at least 2 hours, or until firm and cold then serve and decorate : top with whipped cream, a sprinkle of lemon zest, or a fresh mint leaf for that extra touch of beauty and flavor.

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