Easy Lemon Mousse Recipe – Light and Refreshing Dessert Recipe

Introduction

This easy lemon mousse is a light and refreshing dessert perfect for warm days or when you want a citrusy treat. With a delicate texture and bright lemon flavor, it’s simple to make and sure to impress.

Ingredients

• 2 large fresh lemons (zest and juice)
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream (chilled)
• 3 egg whites (room temperature)

Instructions

1. Step 1: Zest the lemons and then juice them until you have about one cup of lemon juice.
2. Step 2: In a mixing bowl, whip the chilled heavy cream until soft peaks form.
3. Step 3: In another heatproof bowl set over simmering water, whisk together the sugar and egg whites until warm and the sugar has dissolved.
4. Step 4: Remove the egg white mixture from the heat and beat it until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the egg whites, then fold in the lemon juice and zest until combined.
6. Step 6: Transfer the mousse to serving glasses, cover, and refrigerate for at least four hours until set.
7. Step 7: Serve chilled, optionally garnished with extra lemon zest or fresh berries.

Tips & Variations

• Use fresh lemons for the brightest flavor; bottled lemon juice won’t provide the same freshness.
• For a dairy-free version, substitute whipped coconut cream in place of heavy cream.
• To make it extra festive, garnish with fresh mint leaves or a dusting of powdered sugar.

Storage

Store the lemon mousse covered in the refrigerator for up to 2 days. It is best enjoyed chilled and should be eaten within this timeframe to maintain its fresh texture. Avoid freezing, as it may affect the mousse’s light consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites or meringue powder?

Yes, pasteurized egg whites or meringue powder are safe alternatives and can be used to reduce the risk of foodborne illness without affecting the texture.

What can I do if the mousse is too tart?

If the mousse tastes too tart, you can add a little extra sugar when whisking the egg whites to balance the acidity, or serve it with sweet berries or whipped cream on top.

Easy Lemon Mousse Recipe – Light and Refreshing Dessert Recipe

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★★★★★

4.8 from 102 reviews

This Easy Lemon Mousse recipe is a light and refreshing dessert perfect for any occasion. Made with fresh lemon juice and zest, whipped cream, and fluffy egg whites, it delivers a tangy yet creamy texture that’s sure to delight your taste buds. Chilled to perfection, it offers a bright citrusy flavor balanced with a smooth, airy finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Lemon Mousse

• 2 large fresh lemons (zest and juice, about 1 cup juice)
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream (chilled)
• 3 egg whites (room temperature)

Instructions

1. Prepare the lemons: Zest the lemons carefully and then juice them until you have about one cup of fresh lemon juice ready to use.
2. Whip the cream: In a mixing bowl, whip the chilled heavy cream using an electric mixer until soft peaks form. Set aside.
3. Warm egg whites and sugar: In a heatproof bowl set over simmering water (double boiler), whisk together the sugar and egg whites gently until the mixture is warm and the sugar has fully dissolved.
4. Beat egg whites to stiff peaks: Remove the bowl from heat, then beat the warm egg white mixture with an electric mixer until stiff, glossy peaks form.
5. Combine mixtures: Gently fold the whipped cream into the beaten egg whites, taking care to keep the mixture airy. Then fold in the fresh lemon juice and zest until fully incorporated.
6. Chill: Transfer the mousse into serving glasses or bowls. Cover and refrigerate for at least four hours to allow the mousse to set and flavors to meld.
7. Serve: Serve the lemon mousse chilled, optionally garnished with extra lemon zest or fresh berries for an elegant touch.

Notes

• Ensure egg whites are at room temperature for better volume when whipped.
• Use fresh lemons for the brightest lemon flavor and brightness in the mousse.
• Gently fold whipped cream and lemon juice into egg whites to maintain the mousse’s light and airy texture.
• Refrigerate for a minimum of four hours but overnight chilling will improve the texture and flavor.
• For a safer alternative, you can use pasteurized egg whites to avoid potential risks associated with raw eggs.

Keywords: lemon mousse, lemon dessert, light lemon mousse, no bake dessert, refreshing mousse, easy lemon recipe