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Spoon Dishes

Lemon Mousse

Lemon Mousse is a fluffy, light spoon dessert full of flavor. An elegant dessert for any occasion: let's see how to make it.
Recipe Lemon Mousse
  • Difficulty Medium
  • Preparation 20 minutes
  • Servings for 4 people

Lemon Mousse is a Spoon Dessert made with a base of Italian Meringue flavored with lemon juice, then enriched with whipped fresh cream that makes it even fluffier and more delicate.

Thanks to its very light texture and its fresh, rich flavor, this Lemon Mousse Recipe will surprise you from the very first bite, making it ideal for any occasion, especially as a pleasant end to a meal when you have guests: success is guaranteed.

You’ll see that making Lemon Mousse isn’t that difficult after all: a few simple precautions are all it takes to get a snow-white mixture, light yet firm, to dip your spoon into bite after bite. By following our recipe and tips step by step, you’ll certainly make a dessert that wins compliments from everyone at the table.

If you’re looking for more tempting Lemon Desserts, browse our collection of Must-Try Recipes for Luscious Lemon Desserts. If, on the other hand, you love Spoon Desserts, we suggest trying the Coffee Semifreddo, the Pistachio Mousse, the Orange Panna Cotta and the refreshing Mint Mousse.

Now everyone into the kitchen with your electric mixer at hand: today let’s serve a light, flavorful Lemon Mousse together.

Ingredients for 4 people

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Method

  1. To make the Lemon Mousse, start with the Italian Meringue. In a small saucepan, combine 150 g of the sugar and the lemon juice, set over the heat and warm to no more than 121 °C (250 °F). When it reaches 110-116 °C (230-240 °F), start whipping the egg whites.
  2. When the egg whites are white and foamy, add the remaining sugar, then pour in the syrup in a thin stream as soon as it reaches 121 °C (250 °F). Keep beating the mixture until it is completely cold. Set the meringue aside and, in the meantime, soak the gelatin sheets.
    Lemon Mousse, step 2: pouring the hot lemon syrup into the whipped egg whites
  3. Heat 50 ml of the cream in a small saucepan and, when it is hot, add the squeezed-out gelatin and let it dissolve completely. Separately, whip the remaining cream to stiff peaks and fold it into the meringue with a spatula, moving from top to bottom so it doesn’t deflate. Finally, add the cream with the gelatin, now cooled, and fold gently. Let the mixture rest in the fridge for at least 2 hours.
    Lemon Mousse, step 3: folding the whipped cream into the meringue
  4. Divide the Lemon Mousse among glasses, decorate as you like, and your dessert is ready to enjoy. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can decorate your Lemon Mousse with a small cookie such as Cat’s Tongue Cookies, or serve it with some candied lemon peel. To make the recipe lighter, you can also use non-dairy whipping cream.

Tips

The temperature of the lemon syrup you pour onto the meringue is essential for a snow-white, fluffy mixture, which is why we recommend using a Kitchen Thermometer.

Storage

Lemon Mousse keeps in the fridge, well covered with plastic wrap, for 1-2 days.

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