Homemade Lemon Mousse Recipe

Have you ever craved something that perfectly balances creamy sweetness with zesty brightness? Well, get ready to meet your new favorite dessert: a luxuriously light lemon mousse that feels like a sunshine hug in a dish!

I adore the way the zesty freshness of lemon zest, along with a touch of vanilla extract, makes such a perfect balance of flavors in this homemade lemon mousse. When you get right down to it, the mousse itself is just a concoction of three ingredients: really cold heavy whipping cream, sugar, and this perfect balance of lemon and vanilla flavoring.

What results is a rich yet light treat that absolutely satisfies any lemon lovers out there.

Homemade Lemon Mousse Recipe Ingredients

• Heavy whipping cream: Rich, creamy texture with high-fat content.
• Large eggs: Source of protein; thickens and stabilizes mousse.
• Granulated sugar: Sweetens mousse; balances lemon’s tartness.
• Lemon juice: Provides tartness; rich in vitamin C.
• Lemon zest: Intense lemon flavor without extra liquid.
• Vanilla extract: Adds subtle sweetness and depth of flavor.
• Salt: Enhances overall flavors; balances sweetness.

Homemade Lemon Mousse Recipe Ingredient Quantities

• 1 cup heavy whipping cream, chilled
• 3 large eggs, separated
• 1/2 cup granulated sugar, divided
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest
• 1/4 teaspoon vanilla extract
• Pinch of salt

How to Make this Homemade Lemon Mousse Recipe

1. In a mixing bowl, beat the egg yolks and 1/4 cup of granulated sugar until the mixture is thick and light.

2. Slowly mix in the lemon juice and lemon zest with the yolk mixture, and combine them completely.

3. Set the bowl over a pot of barely simmering water and cook the base, stirring constantly, until it thickens. Remove from heat and let cool.

4. In a separate bowl, whip the egg whites with a small amount of salt until they reach the soft peak stage.

5. Slowly incorporate the other 1/4 cup of sugar into the egg whites, and beat the mixture until it forms stiff peaks.

6. Fold the egg whites into the lemon mixture that has cooled down. Do this in three parts and really make sure not to deflate the mixture.

7. In another bowl, combine the cold whipping cream and the vanilla extract. Beat with an electric mixer on medium high speed until the mixture holds soft peaks.

8. Fold the whipped cream into the lemon and egg mixture.

Ingredients:
– Whipped Cream: 1 1/2 cups
– Lemon and Egg Mixture: 1 batch (see below)

Directions:

1. Take the whipped cream and carefully fold it into the lemon and egg mixture.

2. Incorporate it completely.

Lemon and Egg Mixture Ingredients:
– 1 cup fresh lemon juice (about 4 lemons)
– Zest from 2 lemons
– 1 cup granulated sugar
– 1 tablespoon cornstarch
– 2 eggs (beaten)
– Pinch of salt
– About 4 drops yellow food coloring (optional)

9. Spoon or pipe the mousse into separate serving dishes.

10. Chill for at least 2 hours before serving.

Homemade Lemon Mousse Recipe Equipment Needed

1. Mixing bowl
2. Electric mixer or whisk
3. Pot (for simmering water)
4. Heatproof bowl (for cooking over simmering water)
5. Zester or grater
6. Juicer
7. Measuring cups and spoons
8. Spatula (for folding)
9. Small bowl (for mixing egg whites)
10. Set of serving dishes or piping bag (for serving)

FAQ

• Can I use bottled lemon juice instead of fresh lemon juice?For the most vivid and freshest flavor, use freshly squeezed lemon juice. But in a pinch, you can substitute bottled lemon juice.
• Can I make this mousse in advance?Prepare the lemon mousse a day in advance, up to 24 hours. Store it in the refrigerator and wrap it with plastic.
• How do I prevent the eggs from curdling?Ensure that the lemon juice is added gradually and that constant whisking is employed. Also, make certain that the heat is set to low. Alternatively, you might temper the egg mixture by adding a small amount of warm mixture first, then combining the two fully.
• Can I substitute the heavy cream with a non-dairy alternative?Although the source material suggests that heavy cream produces the best texture, I tried using a non-dairy alternative, a vegan whipping cream, to make the cream and caramel sauce. The result was an oily mess. So, I recommend sticking to the recipe heavy cream if you want to achieve the texture shown in the photos.
• What is the purpose of separating the eggs?To separate the eggs is to allow for the whipping of the egg whites to take place independently. This independent whipping is what helps in creating the light and airy texture that is essential for the mousse.
• Why should the heavy cream be chilled?Ensuring the heavy cream achieves desired thickness and volume for a light and fluffy mousse necessitates chilling it before whipping. Curiously enough, this is one of the few ingredients in a mousse that, when altered, can yield a wildly different result.

Homemade Lemon Mousse Recipe Substitutions and Variations

Substituting coconut cream for heavy whipping cream makes a dairy-free version of this recipe.
To replace granulated sugar:
Substitute with an equal amount of honey or maple syrup. This may slightly alter flavor.
For fresh, squeezed lemon juice: Use bottled lemon juice if fresh lemons are not available.
In case of lack of lemon zest, lime zest can be used as its substitute. If neither lemon zest nor lime zest is available, it can be omitted.

Pro Tips

1. Chill Your Utensils and Bowl Before whipping the cream, chill your mixing bowl and beaters in the freezer for about 10-15 minutes. This helps the cream whip up faster and achieve better volume.

2. Use Fresh Lemons For the best flavor, use fresh lemon juice and zest. Roll the lemons on your countertop before juicing to maximize the amount of juice you get, and be careful to only zest the yellow skin to avoid the bitter white pith.

3. Stabilize the Egg Whites When whipping the egg whites, ensure your bowl and utensils are completely clean and grease-free. A pinch of cream of tartar can be added at the beginning to stabilize the whites and help achieve stiff peaks.

4. Gentle Folding Technique Use a large spatula to fold the egg whites and whipped cream gently into the lemon mixture. Cut down through the middle of the mixture, scrape along the bottom of the bowl, and lift and fold over to avoid deflating the mixture.

5. Taste and Adjust After combining all components, taste the mixture before chilling. If you prefer a sweeter or more tangy mousse, adjust the sugar or lemon juice slightly to your preference.