Lemon Mousse
Lemon mousse is a light, tangy pudding made from egg yolks, sugar, lemon, whipped cream and whisked egg whites. Nothing is cooked, so the work takes about 20 minutes, and the rest is chilling time in the fridge. It is a good choice after a rich main course, since the lemon keeps it fresh. Make it in the morning for dinner that night, and serve it in glasses.
- Total
- 2 h 20 min
- Prep
- 20 min
- Serves
- 4
- Per serving
- 375kcal
Ingredients and swaps for lemon mousse
Unwaxed lemons are best because the zest goes into the pudding. Zest all three, but use the juice of only two, as three would make the base too loose and sharp. Keep the spare juice for a drink. Chilled double cream whips faster and holds more air than cream at room temperature. If you cannot find double cream, whipping cream works too, though the finished mousse is a little lighter. The eggs are not cooked, so use British Lion-stamped eggs or pasteurised ones.
How to make lemon mousse
Tap a time to start a timer.
- Separate the eggs Separate the eggs carefully, putting the yolks in a large bowl and the whites in a very clean, dry bowl. Even a speck of yolk stops the whites from whisking up.
- Make the lemon base Whisk the yolks and sugar for until pale and thick. Finely grate in the zest of all 3 lemons, then stir in the juice of 2.
- Whip the cream In a third bowl, whip the double cream to soft peaks, so it holds its shape but still looks smooth. Fold it into the lemon mixture with a large metal spoon.
- Whisk the whites Whisk the egg whites to stiff peaks, until you can turn the bowl upside down and they stay put. Be careful not to overwhisk them, as they turn grainy.
- Fold Stir a spoonful of the whites into the lemon mixture to loosen it, then fold in the rest in two batches using a figure-of-eight motion, keeping as much air as you can.
- Chill Spoon the mousse into 4 glasses or ramekins, cover and chill for at least 2 hours, until softly set. Decorate with mint or zest just before serving.
Serving the mousse
Serve it straight from the fridge with shortbread, fresh raspberries or a few strips of lemon zest on top. It suits a dinner party, since the mousse is ready hours ahead and needs no last-minute work. For another dessert that is made in advance, try a creme caramel or a cheesecake.
Common problems and fixes for Lemon Mousse
- The mousse is runny after 2 hours.
- The cream or whites were probably under-whipped, or the mixture was stirred rather than folded. Give it up to 4 hours or overnight in the fridge, as it firms up as it chills.
- The egg whites will not whisk.
- Any grease or yolk in the bowl or on the whisk stops them from rising. Wash the bowl and beaters in hot water, dry them well and start again with a fresh egg if needed.
- The mousse tastes too sharp.
- Lemons vary a lot. Taste the base before folding in the cream and whites, and add a tablespoon of caster sugar at a time until the balance suits you.
Frequently asked questions about Lemon Mousse
Is it safe to eat lemon mousse made with raw eggs?
Yes, if you use British Lion-stamped eggs, which the Food Standards Agency says are safe to eat raw or lightly cooked, including for pregnant women. With any other eggs, use pasteurised ones instead.
How long does lemon mousse keep?
Up to 2 days, covered, in the fridge. It is at its lightest within the first 24 hours.
Can you make it without eggs?
Not with this method, because the eggs give the mousse its structure. A simpler alternative is to fold 4 tablespoons of lemon curd into 300ml of whipped double cream.
Can you use lime instead of lemon?
Yes, swap the lemons for the same number of limes. Taste the base and add a little more sugar if it is too tart.
How did you like the recipe?
4.7 / 5 · 37 ratings
