Description
Lemon mousse is a light, airy dessert with a refreshing citrus flavor and smooth, creamy texture. Originating from European, particularly French cuisine, it’s a perfect choice for summer gatherings, elegant dinners, or as a palate cleanser after a rich meal.
Ingredients
Scale
- 3 large eggs, separated
- ½ cup granulated sugar
- 1 cup heavy cream
- Zest of 2 large lemons
- ½ cup fresh lemon juice (about 2 to 3 lemons)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Gather all ingredients. Let eggs come to room temperature for optimal whipping.
- In a mixing bowl, whisk the egg yolks and sugar until pale and creamy.
- Stir in lemon juice, lemon zest, and vanilla extract until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Do not overwhip.
- In another clean bowl, beat egg whites with a pinch of salt until soft peaks form.
- Gently fold the beaten egg whites into the lemon mixture until just combined.
- Fold the whipped cream into the lemon mixture until fully incorporated and airy.
- Divide into serving cups or a bowl. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, garnish with extra lemon zest or whipped cream, if desired.
Notes
- Use fresh lemon juice for the best flavor.
- Do not overwhip the cream to avoid a grainy texture.
- For a dairy-free version, use full-fat coconut cream instead of heavy cream.
- Aquafaba can replace egg whites for a vegan alternative.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 20g
- Sodium: 40mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
Keywords: lemon mousse, light dessert, summer dessert, French mousse, no-bake lemon dessert, creamy lemon mousse