Extra Creamy Lemon Mousse (Super Easy, With Only 5 Ingredients!)

Lemon Mousse is  a perfect dessert to serve at the end of a dinner with special guests. Unlike the classic sorbet, it is prepared without egg whites, using only lemon and orange juice, granulated sugar, corn starch and very cold vegetable cream from the fridge.

The recipe is very simple to make and does not require any special tools: just mix the starch and sugar in a thick-bottomed saucepan, pour in the squeezed citrus juice and bring the mixture to the heat until it is thick and full-bodied. Once cold, it is mixed with the whipped cream with the help of an electric whisk, then the resulting mousse is transferred to a piping bag and distributed into individual cups.

All that remains is to garnish with the grated zest and a slice of lemon, completing everything with a few mint leaves: the result is an aromatic and super enveloping dessert, ideal for a festive occasion, for Sunday lunch or even for a family snack.

What is Lemon Mousse?

Lemon mousse, a refreshing and creamy dessert, is believed to have originated in France during the 18th century, a period known for its innovative desserts. This mousse is typically made from lemon juice, sugar, and whipped cream, creating a light, airy texture. It is thought to have evolved from earlier French custards and frothy desserts, adapting over time to incorporate citrus fruits like lemon for a zesty twist. The mousse gained popularity in the 19th century, particularly during the reign of French chefs who elevated culinary techniques, making it a beloved treat in fine dining. Today, lemon mousse continues to be a favorite for its balance of tartness and sweetness, often served at festive occasions and family gatherings.

Pro Tips for The Best Lemon Mousse

• Make sure to chill the bowl and beaters before whipping the cream. Cold utensils help the cream whip up better, giving your mousse a light and airy texture.
• When whipping the cream, avoid overwhipping it. It should form soft peaks, not stiff ones. Overwhipped cream can turn grainy and affect the mousse’s smooth texture.
• When folding the whipped cream into the lemon mixture, do so gently to preserve the airiness. Over-mixing will deflate the mousse and result in a denser texture.
• Allow the mousse to rest in the fridge for at least 3-4 hours, or overnight if possible. This helps it set properly and enhances the flavors, making it even more delicious.

Can I Use Bottled Lemon Juice to Make This Mousse?

While you can use bottled lemon juice to make lemon mousse, fresh lemon juice is recommended for the best flavor. Bottled lemon juice may lack the vibrant, fresh taste that enhances the mousse, resulting in a slightly less zesty dessert. If you use bottled juice, make sure it's 100% pure without added preservatives for the best possible result.

What Can I Use This Mousse For?

Lemon mousse can be used as a delightful dessert for various occasions, such as family gatherings, dinner parties, or special celebrations. It’s perfect for serving after a rich meal due to its light and refreshing texture. You can also pair it with fresh berries or use it as a filling for pastries, tarts, or cakes for added flavor.

Can I Make it Dairy-Free?

Our recipe is already dairy-free! Without milk, butter and flour, it is also suitable for those who are lactose intolerant and those who cannot consume gluten.

Why is My Mousse so Runny?

The mousse can turn runny if the whipped cream isn't beaten properly, or if it's overmixed with the lemon mixture, causing it to lose air and deflate. Additionally, if the lemon juice is too watery it can affect the mousse's structure, resulting in a runnier consistency. Ensuring the ingredients are chilled and carefully folded together can help avoid this issue.

Can Lemon Mousse be Made Ahead of Time?

Yes, lemon mousse can be made ahead of time. In fact, it’s recommended to refrigerate it for at least 3-4 hours, or overnight, to allow it to set and develop its flavors. Making it in advance ensures a smoother texture and better taste when served.

Does it Freeze Well?

Lemon mousse doesn’t freeze well because the texture can change when thawed. The whipped cream may separate, and the mousse could become watery or grainy. For the best texture and flavor, it's best to refrigerate the mousse rather than freeze it.

How to Store Lemon Mousse

Store any leftover lemon mousse in an airtight container in the refrigerator. It should stay fresh for up to 2-3 days. Make sure to cover it well to prevent it from absorbing any odors from other foods in the fridge.

How to Make Lemon Mousse

Using a juicer, extract 100ml of lemon juice and the same amount of orange juice.

Whisk together the cornstarch and sugar in a heavy-bottomed saucepan.

Add, a little at a time, the lemon and orange juice, continuing to mix with the whisk.

When the powders and liquids are perfectly mixed, place the saucepan on the heat and, continuing to stir, leave to cook for about 5 minutes.

When the cream has thickened move it away from the stove.

Transfer it to a small bowl or in a large dish and let it cool completely.

Meanwhile, whip the sweetened vegetable cream until stiff using an electric whisk.

When the lemon cream is completely cold, combine it with the whipped cream. If the mixture has thickened too much, work it for a moments with an electric whisk.

Mix with an electric whisk at medium-low speed until the mixture is frothy, smooth and free of lumps.

Transfer the cream into a piping bag fitted with a star-shaped nozzle, then distribute the mousse into individual cups.

Garnish with grated lemon zest, a slice of lemon and a few mint leaves. Enjoy!