Description
This Lemon Mousse is a refreshing no-bake dessert made with real lemon juice, whipped cream, and just the right amount of sweetness. It’s a light and fluffy treat that’s perfect for warm weather, dinner parties, or when you crave a citrusy finish to your meal.
Ingredients
Units
Scale
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/2 cups heavy whipping cream, chilled
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Make the Lemon Curd Base:
- In a saucepan, whisk together lemon juice, lemon zest, sugar, eggs, and salt.
- Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and strain through a fine mesh sieve. Let cool completely.
- Whip the Cream:
- In a chilled bowl, beat the heavy cream and vanilla (if using) until soft peaks form.
- Fold the Mousse:
- Once the lemon curd is cooled, gently fold it into the whipped cream in batches until fully combined and fluffy.
- Chill and Serve:
- Spoon into serving glasses or bowls. Refrigerate for at least 2 hours before serving.
- Garnish with extra zest, whipped cream, or fresh berries if desired.
Notes
- You can make the lemon curd base up to 3 days in advance.
- For a lighter version, use half yogurt and half whipped cream.
- Great as a filling for tarts or layered in parfaits.
- Details
Nutrition
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 45mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg
