If you’re craving a bright, cloud-like dessert that’s just as simple to make as it is gorgeous to serve, Easy Lemon Mousse is about to become your new favorite recipe. This refreshing treat combines tart citrus with airy whipped cream and fluffy egg whites for a silky, melt-in-your-mouth texture that dances on your taste buds. Best of all, it comes together in just minutes and looks absolutely stunning, whether you’re serving it for a weeknight pick-me-up or at a summer dinner party. Get ready to fall in love with Easy Lemon Mousse!

Ingredients You’ll Need

One of my favorite things about Easy Lemon Mousse is how it transforms a few staple ingredients into something truly special. Each ingredient brings its own magic—creamy richness, a pop of citrus, gentle sweetness, and a whisper of vanilla—that all work together to give you pure dessert bliss.

Heavy whipping cream: Provides the base for the mousse’s unbelievably silky, decadent texture.
Granulated sugar: Sweetens the mousse just enough to balance the zesty lemon without overwhelming it.
Fresh lemon juice: The star of the show—fresh is key for that tangy, bright flavor that makes this mousse shine.
Lemon zest: Adds an extra hint of lemon aroma and bursts of citrus flavor throughout every bite.
Vanilla extract: Rounds out the sharp lemon with soft, warm undertones.
Egg whites: Whipped to perfection, they bring the signature airy, cloud-like lightness.
Pinch of salt: Just a touch heightens all the flavors and keeps the sweetness in check.

How to Make Easy Lemon Mousse

Step 1: Whip the Cream

Start by pouring your heavy whipping cream into a large mixing bowl. Beat until soft peaks form—fluffy, but still just a bit droopy when you lift the beaters. Don’t go too far; over-whipping can turn cream grainy or buttery. When you reach soft peaks, refrigerate the whipped cream while you move on to the next steps. This not only keeps it cold and stable, but also helps the mousse stay ultra-creamy.

Step 2: Prepare the Egg Whites

In a second clean, dry bowl, place your three large egg whites and add just a pinch of salt. Start to whip them on medium speed until they form foamy bubbles, then increase to high and continue beating until soft peaks appear. Now, slowly pour in the sugar—a little at a time—while continuing to beat, until you see stiff, glossy peaks that hold their shape when you lift the whisk. This is key for that light-as-air mousse texture!

Step 3: Combine Lemon Mixture

Grab a third small bowl and stir together the fresh lemon juice, lemon zest, and vanilla extract. The zest really beefs up the citrus aroma, so don’t skip it (and grate it fresh if you can!). This lemony syrup is going to infuse every spoonful of your Easy Lemon Mousse with loads of vibrant flavor.

Step 4: Fold the Lemon and Cream

It’s time for the magic! Gently fold the lemon mixture into your chilled whipped cream. Do this slowly and patiently, using a spatula and turning the bowl as you go. The goal is to combine the flavors without deflating all that precious airiness you just whipped in.

Step 5: Fold in the Egg Whites

Next, take a scoop of the whipped egg whites and fold it into the cream-lemon mixture to lighten it up. Then gently incorporate the rest, working in batches. Use soft, wide strokes until everything is streak-free and silky smooth. Be gentle—this step is what gives Easy Lemon Mousse its signature cloud-like finish.

Step 6: Chill and Serve

Spoon the finished mousse into individual glasses, jars, or bowls, and pop them in the refrigerator for at least two hours. This chill time helps the mousse set up into the perfect pillowy spoonfuls. Just before serving, get creative with toppings or keep it simple—it’s all delicious!

How to Serve Easy Lemon Mousse

Garnishes

For a finishing touch, top each serving with a few juicy berries—think raspberries, blueberries, or blackberries—or a dollop of lightly sweetened whipped cream. If you’re after a more dramatic look, sprinkle on extra lemon zest or add a mint sprig for that punchy pop of green. Each garnish brings its own character, making every dish feel special.

Side Dishes

Easy Lemon Mousse shines as a light dessert after a hearty meal. I love serving it after seafood, grilled chicken, or any summer picnic spread. For a little added crunch, set out crisp biscotti, shortbread cookies, or almond tuiles on the side—your guests will love scooping up mousse with them!

Creative Ways to Present

Let your imagination go wild with presentation! Layer the mousse in small mason jars for outdoor parties, pipe it into elegant wine glasses for a chic dinner, or serve it in edible chocolate cups for a fun twist. You can even swirl in a bit of berry compote for extra color and flavor. No matter how you present it, Easy Lemon Mousse always gets the oohs and aahs.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (trust me, it’s rare!), cover the mousse tightly with plastic wrap and store in the refrigerator. It will stay delightfully creamy for up to 2 days. If you notice any separation, just give it a gentle stir before serving to restore that dreamy texture.

Freezing

While Easy Lemon Mousse is best enjoyed fresh, you can actually freeze it for up to a month. Spoon the mousse into airtight containers and freeze. Thaw overnight in the refrigerator before serving. The texture may change slightly, becoming a bit more like semifreddo, but it’s still absolutely delicious—especially on a hot day!

Reheating

This dessert is meant to be eaten chilled or straight from the fridge, so no reheating is necessary. If you froze it, just let it thaw naturally in the refrigerator for a few hours, then serve as usual—no special steps needed.

FAQs

Can I make Easy Lemon Mousse without raw egg whites?

Absolutely! If you prefer to avoid raw eggs, you can substitute with pasteurized egg whites or use whipped topping in place of the egg white meringue. The texture will be a little different, but you’ll still get a delicious, fluffy mousse.

Is it possible to use bottled lemon juice instead of fresh?

Fresh lemon juice really gives this mousse its signature brightness and clean flavor, but in a pinch, you can use bottled. Just know the zest is crucial for that natural “lemony” taste, so don’t skip it, even if you’re swapping in bottled juice.

How do I know my egg whites are whipped enough?

Look for stiff, glossy peaks that stand up straight on the whisk—if the egg whites look soft and droopy, keep beating. If they look clumpy or dry, you may have gone too far; it’s always better to stop just as you see those soft but structured peaks form.

Can I double the recipe for a crowd?

Yes, Easy Lemon Mousse is fantastic for entertaining! Simply double (or even triple) the ingredients, but be sure to use a large mixing bowl. Work in batches if needed, and handle the folding steps gently to keep that signature texture.

What’s the best way to zest a lemon?

Use a microplane or fine grater, and only grate the yellow part of the peel—the white pith underneath is bitter. Zest the lemons before juicing, and try to zest directly over the bowl to catch all the fragrant oils.

Final Thoughts

If you’re looking to brighten up your dessert game with very little effort, Easy Lemon Mousse is just about the most satisfying recipe around. It’s an absolute treat for both novice and experienced bakers, and there’s nothing like seeing everyone’s faces light up with that first sweet, tangy bite. Give it a try—you’ll be hooked!

Easy Lemon Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 8 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the refreshing citrus flavors of this Easy Lemon Mousse. With a light and airy texture, this no-bake dessert is a perfect sweet treat for any occasion.

Ingredients

Scale

For the Mousse:

1 cup heavy whipping cream
1/2 cup granulated sugar
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
3 large egg whites
Pinch of salt

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Instructions

Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form. Set aside.
Prepare Egg Whites: In a separate bowl, whisk the egg whites and salt until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
Mix Lemon Mixture: In another bowl, combine the lemon juice, lemon zest, and vanilla extract.
Combine Ingredients: Gently fold the lemon mixture into the whipped cream. Then carefully fold in the egg whites until the mixture is smooth and fully combined.
Chill and Serve: Spoon the mousse into individual serving dishes and chill in the refrigerator for at least 2 hours before serving.