Lemon Mousse is a light, airy dessert with a bright citrus flavor. Its creamy texture and refreshing taste make it perfect for warm weather, special occasions, or whenever you crave a tangy-sweet treat.
Whether served in individual cups or as part of a layered dessert, this mousse brings a burst of sunshine to your table.
Kitchen Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients Overview
- Heavy cream: Whips into a fluffy base that gives the mousse its light texture.
- Lemon juice and zest: Deliver fresh citrus brightness.
- Sweetener: Powdered sugar or condensed milk balances the tartness.
- Gelatin (optional): Helps the mousse set more firmly, though you can omit it if you prefer a softer texture.
Ingredients
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar (adjust to taste)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- Zest of 1 lemon (about 1 tablespoon)
- Optional: 1 teaspoon unflavored gelatin + 1 tablespoon water (if a firmer mousse is desired)
- Optional garnish: extra lemon zest, mint leaves, or whipped cream
Directions
- Bloom the gelatin (optional) : If you want a firmer mousse, sprinkle the unflavored gelatin over 1 tablespoon of water in a small dish. Let it sit for 5 minutes to bloom, then microwave for 5–10 seconds to dissolve. Allow it to cool slightly.
- Whip the cream : In a mixing bowl, beat the cold heavy cream on medium speed until it starts to thicken. Add the powdered sugar and continue beating until soft peaks form.
- Add lemon : Gently fold in the lemon juice and lemon zest. If using gelatin, slowly drizzle it in while folding. Adjust sweetness if desired.
- Check consistency : Beat or fold just until the mixture holds firm peaks, being careful not to overwhip. Overmixing can cause the cream to separate.
- Chill : Divide the mousse into individual cups or a serving bowl. Cover and refrigerate for at least 2 hours, allowing the flavors to meld and the mousse to firm up.
- Serve : Garnish with additional lemon zest, mint leaves, or a dollop of whipped cream before serving.
Prep Time
15 minutes
Chill Time
2 hours
Total Time
2 hours 15 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~200
- Fat: ~16g
- Carbohydrates: ~10g
- Sugar: ~8g
- Protein: ~2g
Expert Tips
- Chill everything Keep your mixing bowl and beaters cold for faster whipping.
- Adjust tartness Add more or less lemon juice to suit your taste.
- Texture control Omit gelatin for a softer mousse; include it for a more stable, sliceable texture.
FAQs
Can I use bottled lemon juice?
Freshly squeezed juice is best for flavor, but bottled juice works in a pinch.
What if I don’t have powdered sugar?
Use fine granulated sugar or a small amount of sweetened condensed milk. Adjust to taste.
How long does it keep?
Enjoy within 2–3 days, stored in the refrigerator. The mousse may gradually lose volume over time.
Storing & Reheating
- Storing Cover and keep in the refrigerator for up to 3 days.
- Reheating This dessert is served cold, so no reheating is necessary.
Substitutions & Variations
- Citrus swap Replace lemon with lime or orange for a different flavor profile.
- Cream cheese addition Fold in a few tablespoons of softened cream cheese for a richer, tangy twist.
- Berry topping Add fresh berries or a berry compote for a colorful garnish and flavor contrast.
Lemon Mousse
Lemon Mousse is a light, airy dessert with a bright citrus flavor. Its creamy texture and refreshing taste make it perfect for warm weather, special occasions, or whenever you crave a tangy-sweet treat.
Equipment
- Mixing bowls
- - Hand mixer or stand mixer
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- - 1 cup cold heavy whipping cream
- - 3 tablespoons powdered sugar adjust to taste
- - 1/4 cup fresh lemon juice about 1–2 lemons
- - Zest of 1 lemon about 1 tablespoon
- - Optional: 1 teaspoon unflavored gelatin + 1 tablespoon water if a firmer mousse is desired
- - Optional garnish: extra lemon zest mint leaves, or whipped cream
Instructions
- **Bloom the gelatin (optional)** If you want a firmer mousse, sprinkle the unflavored gelatin over 1 tablespoon of water in a small dish. Let it sit for 5 minutes to bloom, then microwave for 5–10 seconds to dissolve. Allow it to cool slightly.
- **Whip the cream** In a mixing bowl, beat the cold heavy cream on medium speed until it starts to thicken. Add the powdered sugar and continue beating until soft peaks form.
- **Add lemon** Gently fold in the lemon juice and lemon zest. If using gelatin, slowly drizzle it in while folding. Adjust sweetness if desired.
- **Check consistency** Beat or fold just until the mixture holds firm peaks, being careful not to overwhip. Overmixing can cause the cream to separate.
- **Chill** Divide the mousse into individual cups or a serving bowl. Cover and refrigerate for at least 2 hours, allowing the flavors to meld and the mousse to firm up.
- **Serve** Garnish with additional lemon zest, mint leaves, or a dollop of whipped cream before serving.
Leave a Reply