Ah, lemon mousse 🍋✨—light, airy, and tangy, perfect as a refreshing dessert. Here’s a simple, elegant recipe.
Lemon Mousse (serves 4–6)
Ingredients
- 3 large eggs, separated
- ½ cup sugar (split into ¼ + ¼ cup)
- 1 cup heavy cream
- Zest of 1 lemon
- ¼ cup fresh lemon juice (about 1–2 lemons)
- Pinch of salt
- Optional: fresh berries or mint for garnish
Instructions
- Whip egg whites
- In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gradually add ¼ cup sugar and beat until stiff peaks.
- Whip cream
- In another bowl, whip heavy cream until soft peaks form.
- Make lemon custard base
- In a heatproof bowl, whisk egg yolks with remaining ¼ cup sugar, lemon juice, and zest.
- Place over a double boiler (or simmering water) and whisk until slightly thickened (~3–5 min). Let cool slightly.
- Fold
- Gently fold the whipped cream into the lemon custard.
- Then fold in the beaten egg whites carefully to keep it airy.
- Chill
- Spoon into serving cups and refrigerate 2–3 hours until set.
- Serve
- Garnish with lemon zest, berries, or a sprig of mint.
Tips
- Make it extra tangy: Add 1–2 tsp of lemon extract
- For a lighter version: Use half cream, half Greek yogurt
- Advance prep: Can be made a day ahead
If you want, I can give a no-bake, 4-ingredient super-fast lemon mousse version that’s even fluffier and almost foolproof 🍋💛.
Do you want that version?
