Lemon Mousse Recipe

Hey friend, if you’re craving a dessert that’s light, creamy, and bursting with bright citrus flavor, I’m so excited to share my favorite Lemon Mousse Recipe with you. This is not your average mousse — it’s a dream of whipped cream combined with tangy lemon curd and fresh zest that comes together in minutes but tastes like you spent hours on it. You’ll love how smooth and airy it is, perfect for warm evenings or when you need a fresh, fruity finale to any meal.

this …

Ingredients & Why They Work

Each ingredient in this Lemon Mousse Recipe plays a starring role in creating that light, luscious texture and tangy flavor you want — plus, they’re so easy to find and use. When shopping, look for a good quality lemon curd because that largely determines how bright and sweet your mousse will be.

• Heavy Cream: This is your base for creating the airy texture. Make sure it’s cold for easier whipping.
• Confectioner’s Sugar: I use this instead of granulated because it dissolves smoothly, keeping your mousse silky.
• Salt: Just a pinch enhances all the flavors and balances the sweetness perfectly.
• Lemon Curd: The star of the show — choose a fresh or homemade variety for vibrant citrus flavor.
• Lemon Zest: Adds a fresh burst of bright, natural lemon oils and smells amazing while you zest!

Tweak to Your Taste

I adore this Lemon Mousse Recipe just as it is, but sometimes I like to personalize it depending on the occasion or who I’m serving it to. Don’t be afraid to play around with the sweetness, add mix-ins, or swap toppings — it’s your canvas!

• Make it Sweeter: I usually keep it lightly sweet, but if you prefer a sweeter dessert, just add a bit more confectioner’s sugar or use a sweeter lemon curd. It’s super forgiving.
• Herbal Twist: Sometimes I fold in a little finely chopped fresh basil or mint for a surprising herbal note that pairs beautifully with lemon.
• Dairy-Free Version: I haven’t tried this one myself, but swapping heavy cream for a coconut cream might work well if you’re after a dairy-free mousse.
• Adult Version: Stir in a splash of limoncello or your favorite lemon-flavored liqueur to elevate it for grown-up gatherings.

Step-by-Step: How I Make Lemon Mousse Recipe

Step 1: Whip the Cream to the Perfect Peaks

Start by grabbing a large mixing bowl and adding your cold heavy cream, confectioner’s sugar, and just a pinch of salt. I like to use my stand mixer with the whisk attachment here, but a hand mixer works great too. Whip on medium speed for about 2-3 minutes until you see medium peaks form — that means when you lift the whisk, peaks stand up but curl slightly at the tips. Don’t overwhip or you’ll get butter! This step is key for that light, fluffy texture.

Step 2: Fold in the Lemon Curd and Zest Gently

Once your cream is whipped, scoop in the lemon curd along with the lemon zest. Use a large rubber spatula and gently fold the curd into the cream — you want to keep as much air in the mousse as possible. Take your time here; vigorous stirring will deflate your mousse and make it dense. Folding until just combined is perfect.

Step 3: Portion and Chill

Divide the mousse evenly into 8 small dessert glasses or bowls. I usually use about half a heaping cup per serving. You can add an extra dollop of whipped cream or a sprinkle of lemon zest on top if you want to get fancy. Now here’s the secret: chill your mousse in the fridge for at least 1 hour, but I’ve found letting it rest up to 24 hours really amps up the texture and flavor. Trust me, this step makes all the difference.

How to Serve Lemon Mousse Recipe

Garnishes

I usually keep garnishes simple but fresh to let the lemon shine. A little extra lemon zest on top adds a burst of aroma and color that makes the mousse pop. Sometimes I add a delicate dollop of lightly sweetened whipped cream or a thin vanilla wafer for a bit of texture contrast. Fresh mint leaves also bring a lovely touch of green and a hint of cool brightness.

Side Dishes

If I’m serving Lemon Mousse Recipe as part of a dinner menu, I love pairing it with simple, lighter fare so it feels like a refreshing finish. Think grilled chicken or fish with seasonal veggies, or a fresh green salad with citrus vinaigrette. It’s also perfect after a rich pasta dish or a cozy stew — the mousse cuts through heavier flavors beautifully.

Creative Ways to Present

For special occasions, I’ve layered this mousse with graham cracker crumbs and fresh berries in little parfait glasses to create a deconstructed lemon pie effect. It’s fun, eye-catching, and totally delicious. Another time, I piped the mousse into mini tart shells as bite-sized treats for a party — so easy, and guests were thrilled!

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers with plastic wrap or airtight lids and pop them into the fridge. The mousse keeps well for up to 4-5 days, but I recommend enjoying it within 1-2 days to savor the freshest flavor and best texture. Beyond that, the whipped cream may start to separate or lose its fluffiness.

Freezing

Confession: I haven’t had the chance to freeze this mousse myself because it disappears too quickly, but theoretically, you can freeze it in airtight containers for up to a month. When thawing, do so slowly in the fridge and expect some texture changes — it won’t be quite as fluffy but still delicious as a chilled lemon dessert.

Reheating

This mousse is best served cold, so reheating isn’t something I recommend. If you want a warm lemon dessert, I’d suggest trying a lemon tart or souffle instead. For this mousse, just take it out of the fridge 5-10 minutes before serving to take the chill off slightly if preferred.

FAQs

Final Thoughts

This Lemon Mousse Recipe holds a special place in my dessert rotation because it’s effortless yet feels indulgent. The balance between light creaminess and vibrant lemon is just unbeatable, and honestly, I never get tired of it. Whether you’re treating yourself on a quiet night or impressing friends at a dinner party, this mousse delivers every time. Give it a try and watch it become one of your favorite go-tos—you’ll be so glad you did.

Print