Lemon Mousse
Prep time
Cook time
Total time
Luscious and lemony, this lemon mousse is wonderful to eat on its own or served with a spoonful of sweetened whipped cream and fresh berries.

The base ingredient of this mousse is a classic lemon curd, thickened with gelatin, and lightened with whipped cream.
Recipe type: Dessert | Pudding
Serves: about 3 cups
Lemon Mousse:
  • 2 tablespoons cold water
  • 1 teaspoon plain gelatin
  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • ⅛ teaspoon salt
  • 6 large egg yolks
  • ¾ cup whipping (heavy) cream
Lemon Mousse:
  1. Gelatin: Pour the cold water into a small bowl, sprinkle the gelatin over the water and let stand about 10 minutes without stirring until the gelatin is softened. Place the bowl into a larger bowl of hot water and stir occasionally until the gelatin has dissolved and the liquid is clear. Set aside the small bowl of gelatin in the larger bowl of hot water until ready to use.
  2. Lemon Curd: Meanwhile, in a medium-sized heavy saucepan over low to medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks. Cook and stir with a rubber spatula in a figure eights pattern around the edge of the pan and into the center, making sure to scrape the rubber spatula across the bottom of the pan. Cook until butter is melted and mixture is thickened, about 7 to 10 minutes, or registers from 170 degrees up to 180 degrees, (just below simmer,) using a candy or instant read thermometer to gauge the temperature. Important: Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat. Tip: the lemon curd will start to thicken at about 170 degrees and is fully thickened at about 180 degrees. Tip: A heat-resistant rubber spatula is best for stirring because it can scrape the entire bottom of the pot to help prevent the egg from clumping together and curdling.
  3. Remove the pan from the heat and stir in the gelatin mixture.
  4. Immediately pour the hot mixture through a fine-mesh sieve into a bowl to strain out the lemon zest pieces and any bits of egg that may have curdled. Let the curd cool to room temperature, stirring occasionally as it cools.
  5. Whipping Cream: In a medium bowl, using an electric mixer, beat the whipping cream until just until the cream starts forming stiff peaks.
  6. Add the whipped cream to the cooled lemon mixture in 3 additions, gently folding the cream in with a whisk or rubber spatula until thoroughly blended.
  7. Pour the mousse into 1 medium-sized bowl, or optionally divide the mousse between 4 to 6 dessert bowls. Refrigerate loosely covered for 1 to 2 hours before serving or until set and thoroughly chilled.
Adapted From: Longbotham, Lori, Luscious Lemon Desserts, Chronicle Books, California, 2001
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan Method: Stovetop Yield: about 3 Cups Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/fruit-recipes/lemon-and-lime/lemon-mousse/