Introduction

Fresh Lemon Mousse is a light, tangy dessert that combines the bright zest of lemons with creamy textures and silky whipped cream. This refreshing treat is perfect for spring or summer gatherings or whenever you crave a citrusy indulgence.

A round white ceramic dish holds a creamy pale yellow lemon dessert, smooth and glossy on top. There are eight white whipped cream dollops evenly spaced around the edge and one larger dollop in the center, each with a textured swirl pattern. Thin slices of bright yellow lemon peel are placed between the whipped cream dollops on the edge, adding a fresh pop of color. The dish sits on a yellow cloth on a white marbled surface, with a silver spoon visible to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick unsalted butter, room temperature
1 cup granulated sugar
1 tablespoon fresh lemon zest
Dash salt
4 large eggs
1/2 cup freshly squeezed lemon juice (about 4 lemons)
3 large whole eggs (for lemon filling)
3 large egg yolks (for lemon filling)
1 cup plus 2 tablespoons granulated sugar (for lemon filling)
2 teaspoons lemon zest (for lemon filling)
1/2 cup freshly squeezed lemon juice (for lemon filling, about 4 lemons)
Pinch of salt (for lemon filling)
1 cup heavy whipping cream (for lemon filling)
1/2 cup homemade lemon curd, room temperature
1 cup heavy whipping cream, cold (for whipped cream garnish)
1/3 cup powdered sugar (for whipped cream garnish)
1/2 teaspoon pure vanilla extract (for whipped cream garnish)

Instructions

Step 1: Make the lemon curd first. Zest the lemons carefully, removing only the yellow zest, and squeeze to get 1/2 cup lemon juice. Cream the butter in a large mixing bowl. Add sugar, salt, and zest, mixing well. Remove chalaza from eggs and add them one at a time, mixing after each. Stir in lemon juice and salt.
Step 2: Transfer the mixture to a medium saucepan. Cook over low heat, stirring constantly until thickened (8–10 minutes). Remove from heat, place curd in a bowl, cover with plastic wrap directly on the surface, and cool to room temperature.
Step 3: For the lemon filling, whisk together 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt in a heatproof bowl. Place over simmering water and whisk constantly until thickened like pudding (about 12 minutes). Cool for 15 minutes, cover surface with plastic wrap, and refrigerate until chilled (1–2 hours).
Step 4: Beat about two-thirds of the egg whites with a pinch of salt until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Gently fold egg whites into the chilled lemon filling.
Step 5: In the same bowl, beat 1 cup heavy whipping cream on medium-low until slightly thickened, then high until stiff peaks form. Fold the whipped cream into the lemon mixture.
Step 6: Fold the cooled lemon curd into the lemon mixture gently. Transfer to a 7-inch diameter by 3-inch deep souffle dish and chill for at least 1 hour.
Step 7: For the whipped cream garnish, beat cold heavy cream on medium-low speed until slightly thickened. Add powdered sugar and vanilla, then beat on high until stiff peaks form. Pipe or spoon dollops over the chilled mousse. Optionally, garnish with small lemon slices between dollops.
Step 8: Serve cold. Refrigerate leftovers up to 5 days. Freeze mousse up to 3 months, but add whipped cream garnish only after thawing.

Tips & Variations

Remove the chalaza from egg yolks to ensure a smooth curd without stringy bits.
Use fresh lemons for the best bright, natural flavor.
Try adding a hint of fresh mint or basil on top for a complementary herbal note.
For a dairy-free option, substitute coconut cream for whipping cream.
Serve with fresh berries for added texture and color.

Storage

Store leftover mousse covered in the refrigerator for up to 5 days. If freezing, do so without the whipped cream garnish and freeze for up to 3 months. Thaw in the refrigerator overnight, then add fresh whipped cream before serving for the best texture and appearance.

How to Serve

A clear glass cup filled with a thick, creamy pale yellow lemon mousse, smooth in texture and slightly bulging above the rim. On top, there is a swirl of white whipped cream in the center, with a bright yellow lemon wedge resting on it, slightly tilted. The glass sits on a white marbled surface with a yellow cloth underneath and a silver spoon blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is the chalaza and why remove it?

The chalaza is a stringy membrane attached to the egg yolk. Removing it helps achieve a smoother lemon curd without any strings or graininess.

Can I make the lemon curd ahead of time?

Yes, the lemon curd can be made a day or two ahead and refrigerated. Just cover it tightly with plastic wrap placed directly on the surface to prevent a skin from forming.