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Lemon Mousse

Lemon Mousse

A light and airy dessert featuring vibrant lemon flavor in a creamy, cloud-like texture, perfect for finishing rich meals or special occasions.
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Prep Time 20 minutes
Cook Time 5 minutes
4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine French
Servings 6 servings
Calories 240 kcal

Ingredients
  

  • 2 large lemons (juice and zest)
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 1 tablespoon gelatin (optional for added stability)
  • A pinch of salt

Instructions
 

  • 1.Bloom Gelatin: Sprinkle gelatin over cold water. Let sit 5 minutes.
    2.Make Curd: Whisk yolks, sugar, lemon juice, and zest in saucepan. Cook over medium-low heat until thickened (5 mins), stirring constantly.
    3.Add Gelatin: Remove from heat, stir in bloomed gelatin until dissolved. Strain and cool to room temperature.
    4.Whip Cream: Beat heavy cream and vanilla to stiff peaks.
    5.Fold: Gently fold lemon mixture into whipped cream.
    6.Chill: Divide into 6 ramekins. Refrigerate 4+ hours.

Notes

  • For safety, use pasteurized eggs if concerned about raw yolks
  • Can be made 1 day ahead
  • Add 1 tbsp limoncello for adult version
Keyword Lemon Mousse