Light and fluffy Lemon Mousse can be whipped up ahead of time and served cold to your guests, so it’s the perfect party dessert.
This easy to make sweet treat is delicious, and takes from scratch lemon curd and folds it into whipped cream, then thickens with gelatin for a tangy and elegant way to satisfy your sweet tooth.
I originally posted this recipe back in 2012 as part of a set for birthday desserts, Lemon Mousse with raspberries and White Chocolate Lemon Truffles. It was so good that it needed a home of its own. Not to mention, it needed new pictures and updated information!
The funny thing is that this was one of the first pictures I can remember getting accepted by tastespotting and foodgawker. But man, is it cringe worthy now (you can see it at the bottom of the post)!
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Make ahead dessert
This simple Lemon Curd Mousse is great for a birthday celebration because they are already made, and in the fridge ready to go. No last-minute cooking and fussing.
Like my Lemon Custard Pie and Lemon Brulee Tart, this recipe is a perfect make-ahead dessert that can be whipped up a day or two before and then chilled in the fridge until you are ready to serve it.
These individual desserts are great. If you love them like I do you’ll want to try my Eggnog Custards as well!
This mousse would also be perfect for any spring or summer occasion like Mother’s Day, Easter, Wedding Showers, or Baby Showers!
This recipe was adapted from Not So Humble Pie via {affiliate link} Luscious Lemon Desserts.
This mousse can be made ahead and kept, covered, in the fridge for up to 3 days.
Add the garnish to the mousse right before serving. Especially if you use something like the red raspberries, they may bleed color onto the mousse.
Place the freshly made mousse into the serving dishes right away. The gelatin will thicken, and take the shape of whatever it’s stored in.
Then, cover the serving dishes tightly with plastic wrap, and keep them in the fridge until it’s time to eat.
These are meant to be enjoyed cold, and keeping it in the fridge helps to preserve the light, fluffy texture of the mousse.
Pro tips for how to make
Here’s how to make this decadent and silky-smooth Lemon Mousse.
Be sure to scroll down to the recipe card for all ingredient amounts and detailed instructions.
Note: this section contains affiliate links.
Sprinkle the unflavored gelatin on top of the water, and let sit for 10 minutes to bloom.
Set the bowl filled with gelatin inside a larger dish filled with hot water and whisk until the gelatin is dissolved.
Melt the butter in a heavy bottomed saucepan over medium heat. Remove from heat and add the sugar, salt, lemon juice and zest.
Whisk together and add the egg yolks.
Tip: cold eggs separate more easily than room temperature eggs, so keep ’em in the fridge until you’re ready to crack them. And, when you’re ready to separate them, crack them over a different bowl.
Place the pan over medium-low heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened and coats the back of the wooden spoon, approximately 8-10 minutes.
Mix in the gelatin and then immediately pour through a fine mesh strainer into a second bowl.
Allow the lemon curd to cool, stirring occasionally.
Beat the whipping cream to stiff peaks using a hand-held mixer or a stand mixer. I have found that using my immersion blender with the whisk attachment is great for these small amounts of cream. I also love the cup that comes with the immersion blender.
Add the cream in thirds, folding it gently into the lemon curd.
Divide the lemon mousse between the bowls and chill for a minimum of two hours before serving. The mousse will set up as it chills.
Serving Ideas
Garnishing with raspberries adds a nice touch of color and a bit of tartness to this sweet light lemony mousse. And, it’s nice and easy to decorate with fresh fruit. Also try blueberries or sliced strawberries. Add a sprig of fresh mint for another pop of color.
Enjoy them topped with freshly whipped cream (and be sure to check out my tips for how to make the most delicious mason jar whipped cream).
Use the mousse as a filling in a cake
Add lemony zing to a trifle
This recipe makes four to six individual servings. If you have more guests than that, it’s easily doubled.
Mousse is so much fun served in individual cups so that everyone has their own.
Make it fancy by serving in pretty ramekins, wine glasses, martini glasses, coffee or tea mugs (like in my original pictures), or in small soup bowls.
{note: affiliate links} If you have a dessert bar and want lots of smaller servings, try serving it in espresso cups, condiment cups, Asian soup spoons, or tiny ramekins.
This recipe uses lemon curd, which is thickened with eggs. That lemon curd is then mixed with gelatin which gives the dessert a nice sturdy texture. The whipped cream makes it light and airy with some added richness.
Gelatin from an animal source, so no, this is not a vegetarian or vegan dessert.
There are some products that are sold as vegan gelatin. Check your local health foods store, and I bet you can find a good veg alternative. I have not done recipe testing with any of these other forms of gelatin on this recipe.
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Recipe
Lemon Mousse
Ingredients
- 2 tablespoons water
- 1 teaspoon unflavored plain gelatin
- ½ cup unsalted butter
- ¾ cup sugar
- 3 tablespoons finely grated lemon zest
- ½ cup fresh lemon juice
- Pinch of salt
- 6 large egg yolks
- ¾ cup whipping cream
- raspberries optional for garnish
Instructions
- Measure the water into a small bowl, and sprinkle the gelatin on top. Allow it to bloom for 10 minutes, then set the bowl into a dish of hot water and whisk until the gelatin is dissolved.
- Meanwhile, melt the butter in a heavy bottomed saucepan over medium heat. Remove from heat and add the sugar, salt, lemon juice and zest. Whisk together and add the egg yolks. Place the pan over medium-low heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened and coats the back of the wooden spoon, approximately 8-10 minutes. Do not allow the mixture to boil or it will curdle. If it begins to steam, remove it from the heat for about 20 seconds to allow it to cool, then return it to the heat.
- Once the curd has thickened, whisk in the gelatin and then immediately pour through a fine mesh strainer into a second bowl. Allow this mixture to cool, stirring occasionally.
- Once the lemon curd has cooled, beat the whipping cream to stiff peaks using a stand mixer or a hand-held mixer. Add the cream in thirds, folding it gently into the lemon curd.
- Divide the lemon mousse between 4-6 bowls and chill for a minimum of two hours before serving. Garnish with raspberries if desired.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Old pictures
Back when I took these pictures in 2012, I came found these cute little black tea cups while I was cleaning the house, and I thought it would be a really fun presentation to have the light-colored yellow lemon mousse in these little black cups.
It needed something to garnish it. I think a dark chocolate truffle would have looked great, but didn’t want to over-chocolate the dessert, so I decided on raspberries and the white chocolate lemon truffles.
Love it! ❤️ Going to serve this tonight on this very hot steamy day in New England, I did use the suggestion to use the whip tool on the hand held blender. Very quick and efficient, thanks for the tip!