Lemon Mousse Recipe

One serving of lemon mousse in a bowl with garnish and more ingredients in the background.

This lemon mousse is what happens when rich, silky lemon curd meets clouds of freshly whipped cream. It’s bright, airy, and melts on your tongue with the perfect balance of sweet and tangy. No gelatin, no fuss, just a stunning dessert that feels elegant but comes together so simply.

Prep Time20

Cook Time10

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: Italian/ French

Keyword: lemon curd, lemon dessert, lemon mousse

Servings: servings

Author: Elena Davis

Ingredients

For the Lemon Curd

6 large eggs room temperature
¼ teaspoon sea salt
¾ cup granulated sugar
Zest of 2 lemons
⅔ cup fresh lemon juice
1 tablespoon butter

For the Mousse

1 cup heavy whipping cream cold
2 tablespoons powdered sugar

Instructions

Make the Lemon Curd

In a medium saucepan, whisk together eggs, salt, sugar, lemon zest, and lemon juice until smooth.
Place over medium-low heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8–10 minutes. Do not let it boil.
Remove from heat and stir in the butter until melted and glossy.
Strain through a fine mesh sieve if you want it extra smooth.
Let cool slightly, then cover and refrigerate for 1–2 hours until fully chilled and thickened.

Make the Whipped Cream

In a large bowl, whip the heavy cream and powdered sugar to stiff peaks.

Make the Mousse

Gently fold the whipped cream into the chilled lemon curd in batches, using a spatula. Fold slowly to keep the mixture light and airy.

Chill and Serve

Divide into 6 serving glasses or cups.
Chill for at least 30 minutes before serving.
Serve cold, optionally topped with fresh berries or extra lemon zest.

Notes

Use fresh lemon juice only - bottled will taste flat
Zest before juicing - always easier
If the curd gets too thick, whisk in 1 teaspoon warm water
Fold in thirds - this keeps the mousse light and fluffy
Chill overnight for the best texture

Nutrition