Easy Lemon Mousse Recipe – Light and Refreshing Dessert Recipe
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.
- 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
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
- Prepare the lemons: Zest the lemons carefully and then juice them until you have about one cup of fresh lemon juice ready to use.
- Whip the cream: In a mixing bowl, whip the chilled heavy cream using an electric mixer until soft peaks form. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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
