Lemon Mousse

This easy lemon mousse recipe combines the zing of lemon with a creamy, smooth finish. It’s a no-bake dessert that can be prepared without turning on the oven, making it practical for when you need a sweet treat that’s also uncomplicated to make.

Quick to prepare, it can be ready to enjoy in less than an hour, making it a convenient choice for when you’re looking for an easy dessert to whip together. It’s also an excellent option for making ahead, ensuring you have a delightful sweet treat whenever needed.

Lemon Mousse Ingredients 

• Sugar: Sugar balances the sharp citrus flavors and adds sweetness to this dessert. Alternatives like honey or maple syrup cater to different dietary preferences.
• Cornstarch: Provides thickness and stability to the mousse. For gluten-free options, arrowroot or tapioca starch are available.
• Salt: 
• Egg Yolks: Add a rich creaminess and color. For those avoiding eggs, silken tofu mixed with a bit of turmeric offers a similar consistency and color.
• Whole Milk: Milk adds additional creaminess to the texture of the dessert. Dairy-free options like almond or oat milk are excellent substitutes.
• Lemon Juice and Zest: Lemons are key for the vibrant, citrus flavor. Bottled juice or lime zest can be used if fresh lemons are unavailable.
• Heavy Whipping Cream: When whipped to soft peaks, whipping cream gives the mousse its airiness. Dairy-free? Chilled coconut cream works well, too.
• Garnish (optional): Lemon slices are ideal for this dessert. Lime slices or additional zest also work. 

Directions

Step 1: Make the Custard Base

First, you’ll want to start your custard base by combining sugar, cornstarch, and salt in a small saucepan. These ingredients help thicken your custard. Add in the egg yolks and then the milk and whisk until smooth. Squeeze in the lemon juice and whisk until blended. 

Step 2: Cook It

Put the pot on medium heat and keep stirring so it thickens. When it starts to boil, let it cook for two more minutes until it gets slightly thicker. Now, mix in lemon zest to make it even more lemony. 

Step 3: Cool It Down

Pour the hot custard into a clean bowl and cover with plastic wrap.  Place the custard in the fridge completely cooled.

Step 4: Whip the Cream

Whip the heavy whipping cream in a small bowl with an electric mixer until it forms soft peaks. This makes the dessert light and balances the richness of the custard.

Step 5: Mix and Serve

Gently fold the whipped cream into the cooled custard. Serve it in small bowls. If you like, add a little more whipped cream and a lemon slice on top for looks and an extra punch of lemon.

Recipe Variations

• Make it Fruity: Consider topping your dessert with blueberries, and raspberries or swirl in a dollop of your favorite homemade jam.
• It’s Pie Time: Transform this recipe into a pie for a crowd. Begin with a crust of graham cracker crumbs tightly packed into a pie pan. Gently spread the lemon mousse over the crust and refrigerate until set. 

How to Store Lemon Mousse

Store lemon mousse in an airtight container in the refrigerator for up to two days, with plastic wrap pressed across the entire surface of the bowl to prevent skin from forming. 

How to Freeze Lemon Mousse

For longer storage, freeze the custard for up to two months and thaw it in the fridge before serving.

How long will lemon mousse last?

Simple lemon mousse lasts up to three days in the refrigerator. It might begin to separate after that. A tightly covered container is the best option for storing. 

Lemon Mousse Recipe Tips

How do you fix clumpy mousse?

To smooth out clumpy mousse, gently warm it over a double boiler while continuously stirring, then cool it and give it another whip before serving.

Is mousse just whipped pudding?

Mousse and whipped pudding differ primarily in texture and preparation. Mousse is airier and typically stabilized with whipped cream or beaten egg whites, whereas pudding is denser and creamier.

What if my mousse is too runny?

If your mousse is too runny, try incorporating more whipped cream stiffened to firm peaks or mix in some dissolved gelatin to help it hold its structure after setting in the refrigerator.

What is the thickening agent for mousse?

Egg yolks and gelatin are common thickeners in mousse, helping the mixture set and maintain a stable, airy texture.

What is the difference between lemon curd and lemon mousse?

Lemon curd is a thick, sweet spread, while lemon mousse is a light, airy lemon dessert.