Oh yes 🍋✨ — a Creamy Lemon Mousse is light, airy, and tangy-sweet, and a fresh lemon slice makes it look like a dessert from a fancy restaurant. Perfect for spring, summer, or any time you want a refreshing treat.
Creamy Lemon Mousse with Lemon Slice
Serves: 4
Prep: 15 minutes
Chill: 2–3 hours
Ingredients
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1 cup heavy whipping cream
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½ cup granulated sugar
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2 large eggs, separated (or 3 small eggs)
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¼ cup fresh lemon juice (about 1–2 lemons)
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1 tsp lemon zest
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1 tsp vanilla extract
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Lemon slices, for garnish
Instructions
1. Whip the cream
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In a chilled bowl, beat heavy cream until soft peaks form.
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Set aside in the fridge.
2. Prepare lemon base
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In a medium bowl, whisk egg yolks and sugar until pale and creamy.
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Add lemon juice, zest, and vanilla extract; mix well.
3. Whip egg whites
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In a separate bowl, beat egg whites until stiff peaks form.
4. Combine
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Gently fold whipped cream into the lemon mixture.
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Then fold in the beaten egg whites carefully, keeping the mixture light and airy.
5. Chill
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Spoon mousse into serving glasses or bowls.
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Refrigerate 2–3 hours until set.
6. Garnish & Serve
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Top with a thin lemon slice or twist for presentation.
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Optional: sprinkle with extra lemon zest or a few berries.
Tips
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Egg safety: For raw egg use, make sure eggs are pasteurized or very fresh.
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Extra tangy: Add 1–2 tsp more lemon juice.
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Make ahead: Can be made up to a day before serving.
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Texture: Fold gently to keep mousse airy.
Variations
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Meringue-free: Use ½ cup cream and ½ cup Greek yogurt instead of egg whites.
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Honey lemon mousse: Replace sugar with honey for a natural sweetness.
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Layered dessert: Layer lemon mousse with crumbled shortbread or graham crackers.
If you want, I can give you a luxury restaurant-style version that’s ultra-smooth, creamy, and perfectly tart, almost like lemon curd in mousse form