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Luscious Lemon Mousse

ByMaureen

This delicious Lemon Mousse is the perfect spring dessert! The sun was shining here today and the temperature went above 20 degrees!  It was the perfect day to try a new lemon recipe, that combines homemade lemon curd with fresh whipped cream for a light and fluffy, tangy treat.

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Originally posted April 2103 – Updated February 2025

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I came across this recipe for Luscious Lemon Mousse in the new issue of Canadian Living Magazine earlier this month and decided to give it a try.

After spending the morning in the kitchen we had lunch in the park and then it was off to The Shaw Festival Theatre to see Guys and Dolls!  AMAZING.  I have never been disappointed by any performance I have seen here.  The cast got a standing ovation, which they so rightly deserved.  It really was entertaining.

Anyway, back to the mousse!  It is essentially a very lemony lemon curd and whipped whipping cream folded together.  It really is intense on the lemon, which is exactly how I like it.  Just like biting into a lemon square only silky, creamy and light!

What You Will Need

Equipment

  • double boiler, or sauce pan and a heatproof bowl that will fit over top
  • wire whisk
  • wooden spoon
  • fine mesh sieve
  • mixing bowls
  • electric mixer for whipping cream

Ingredients

  • Eggs
  • lemons (or lemon juice)
  • sugar
  • heavy cream for whipping
  • vanilla extract

How To Make Lemon Mousse

Be sure to see the full printable recipe and instructions below

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Place heatproof bowl over pot of simmering water, making sure bottom of bowl is not touching the water. Add egg yolks and whole eggs, lemon juice, and sugar and beat with a whisk.

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Stir constantly with a wooden spoon until mixture thickens, approximately 15-20 minutes. You want the mixture to be thick enough to mound on a spoon. When it is reached this point press through a fine sieve and chill for at least an hour to chill well.

After chilling time, whip 1  1/2 cups whipping cream (35%) with 1 tsp of pure vanilla extract. Fold a third of the whipped cream into chilled lemon curd.  Gently fold in remaining whipped cream.

Refrigerate for an hour or until ready to serve. This is best served within a day, or you can make the curd up to 2 days in advance and keep refrigerated. When ready to serve, whip the cream and fold into curd as directed.

Serving Suggestions

  • transfer to dessert dishes before chilling
  • serve with a dollop of fresh whipped cream
  • garnish with candied lemon peel
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This luscious lemon mousse is perfectly at home at a fancy dinner party as it is at an outdoor cook-out! It’s extra-pucker lemon flavour will make it your go-to dessert all season long!

I would love for you to try this recipe and leave a comment and a rating!

More Lemon Recipes You’ll Love

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A light and creamy lemon mousse recipe

Lemon Mousse

Maureen Reynolds
This creamy lemon mousse starts with a rich lemon curd that is folded into fresh whipped cream. This lemon mousse makes the perfect spring dessert, or use it as a filling for summer layer cakes.
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Print Recipe Pin Recipe
Prep Time 25 minutes
Resting Time2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine French
Servings 8

Equipment

  • 1 sauce pan (or double boiler)
  • 1 heatproof mixing bowl to fit over saucepan
  • 1 whisk
  • wooden spoon
  • electric mixer with bowl
  • Fine sieve

Ingredients
  

  • ¾ lemon juice
  • 6 large egg yolks
  • 2 whole large eggs
  • 1 cup granulated sugar
  • 1 ½ cups heavy cream for whipping
  • 1 teaspoon vanilla extract

Instructions

  • Set heatproof bowl over sauce pan of simmering water, being sure the bottom of the bowl is not touching the water. Add eggs and beat with whisk, add lemon juice and sugar into the eggs. Whisk well to combine.  Continue to stir the mixture for 15 to 20 minutes, until mixture is thickened.
  • Once thickened, press through a fine sieve into a bowl, place a sheet of plastic wrap over the surface and refrigerate for at least an hour, until well chilled.
  • After curd is chilled, whip cream with vanilla. Gently fold a third of the whipped cream into the chilled curd. Fold in remaining whipped cream and refrigerate until ready to serve.

Notes

Store any leftovers in the refrigerator for up to 2 days.   Curd can be made up to 2 days ahead and stored in the refrigerator.  Whip the cream and finish the final step just before serving.
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https://www.redcottagechronicles.com/recipe/luscious-lemon-mousse/

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Photo for Pinterest of Lemon Mousse in a dessert glass.

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11 Comments

  2. Wow, I have never been brave enough to try making mousse, but this looks amazing. I have to pin this for later so next time I have company I can break it out ^_^.

    Reply
  3. Pingback: Sugar & Slice Sunday #26

  5. Wow, does this look GOOD! I love lemon. I love anything cooked with lots of yummy eggs and sugar. This is a winner for sure!

    Tonight my own blog hop goes live (early…I have a FB hop cohosting this week in the regular sport of Wednesday). Stopp by and add this link? It posts at 7pm EDT.

    Reply