Lemon mousse is a perfect balance of tangy and sweet. This creamy and refreshing dessert is light yet full of flavor, making it a delightful treat for any occasion. With its delicate texture and vibrant lemon taste, it’s sure to please anyone who loves citrus desserts.
Ingredients
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 cup lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
1/2 teaspoon unflavored gelatin
2 tablespoons water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a small bowl, sprinkle the gelatin over the water and let it sit for 5 minutes to bloom.
In a medium saucepan, gently heat the lemon juice over low heat, then stir in the gelatin mixture until dissolved. Remove from heat and let it cool slightly.
In a large bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.
Add the lemon zest, vanilla extract, and the cooled lemon-gelatin mixture to the whipped cream. Gently fold everything together until fully combined and smooth.
Spoon the mousse into serving cups or glasses and refrigerate for at least 2 hours, or until set.
Garnish with additional lemon zest or fresh berries before serving, if desired.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 2 hours 15 minutes
Servings: 4 servings
Variations
If I want to mix things up, I can add different citrus fruits like lime or orange to give the mousse a unique twist. For a richer taste, I can fold in some mascarpone cheese or cream cheese for an extra creamy texture. I could also switch the vanilla extract with lemon extract for a more intense lemon flavor.
Storage/Reheating
I store the lemon mousse in an airtight container in the fridge, and it stays fresh for up to 3 days. The mousse doesn’t need reheating as it’s served cold, but if I find it a little too firm after refrigeration, I can gently stir it before serving to restore some of its creamy consistency.
FAQs
How do I make lemon mousse without gelatin?
If I don’t have gelatin, I could use agar-agar as a substitute, or even skip it entirely for a softer mousse, though it may not hold its shape as well.
Can I use fresh lemon juice for the mousse?
Yes! Fresh lemon juice is ideal, as it gives the mousse a natural and vibrant citrus flavor.
Can I freeze lemon mousse?
While I can freeze lemon mousse, the texture may change once it thaws, becoming less creamy and more icy. I recommend serving it fresh if possible, but if I freeze it, I should let it thaw in the fridge before serving.
Is there a non-dairy version of this lemon mousse?
I can substitute the heavy whipping cream with coconut cream or a dairy-free whipped topping for a non-dairy option, making this mousse vegan-friendly.
Can I make this mousse in advance?
Absolutely! This lemon mousse actually tastes better when made ahead of time, as it gives the flavors time to meld. I can make it the night before and let it set in the fridge until serving.
Conclusion
This lemon mousse is an incredibly simple yet decadent dessert that I love to make for gatherings or when I just want a treat to brighten my day. With its creamy texture and refreshing citrus flavor, it’s a dessert that I can enjoy any time of the year. Whether served with a sprinkle of zest or fresh berries, it’s sure to impress and satisfy every sweet tooth.
Recipe:
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Lemon Mousse
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Lemon mousse is a perfect balance of tangy and sweet. This creamy and refreshing dessert is light yet full of flavor, making it a delightful treat for any occasion.
Ingredients
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 cup lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
1/2 teaspoon unflavored gelatin
2 tablespoons water
Instructions
- In a small bowl, sprinkle the gelatin over the water and let it sit for 5 minutes to bloom.
- In a medium saucepan, gently heat the lemon juice over low heat, then stir in the gelatin mixture until dissolved. Remove from heat and let it cool slightly.
- In a large bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.
- Add the lemon zest, vanilla extract, and the cooled lemon-gelatin mixture to the whipped cream. Gently fold everything together until fully combined and smooth.
- Spoon the mousse into serving cups or glasses and refrigerate for at least 2 hours, or until set.
- Garnish with additional lemon zest or fresh berries before serving, if desired.
Notes
If you want a richer taste, fold in some mascarpone cheese or cream cheese for an extra creamy texture.
If you prefer a more intense lemon flavor, you can swap the vanilla extract for lemon extract.
Store the mousse in an airtight container in the fridge for up to 3 days.
If the mousse becomes too firm after refrigeration, gently stir it before serving to restore some creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 55mg
