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Creamy lemon mousse stabilized with mascarpone and oleo-saccharum sugar for a velvety, bright citrus finish.

Lemon Mousse

Rebecca Blumer
A bright and airy lemon mousse that features a unique zest-and-sugar massage for intense citrus aroma and a hint of whipped cream for a velvety, stable finish that won't deflate.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 285 kcal

Equipment

  • Heat-proof bowl
  • Saucepan
  • whisk attachment
  • Digital instant-read thermometer
  • Wooden Spoon

Ingredients
 

  • 6 large Eggs (3 whole and 3 separated)
  • 1 cup + 2 Tablespoons Granulated sugar 215g
  • 1 Lemon zest
  • 1/2 cup Fresh lemon juice 120mL
  • 1/8 teaspoon Salt
  • 1/2 cup Heavy whipping cream 120mL

1/2 cup Homemade lemon curd Optional:

Instructions
 

Prep the citrus sugar and egg base

  • Combine 3 whole eggs and 3 egg yolks in a large heat-proof bowl. Place the remaining 3 egg whites into a separate clean bowl for later use. Add 1 cup of the granulated sugar, lemon zest, juice, and salt, then whisk until foamy.
  • Use your fingertips to rub the lemon zest into the sugar for about 2 minutes directly in the bowl until the sugar smells intensely of citrus and feels slightly clumpy.

Cook the custard on a bain-marie

  • Fill a large saucepan with a few inches of water and bring it to a simmer. Place the bowl over the simmering water, ensuring it is heated by steam rather than touching the water directly.
  • Stir the mixture constantly with a wooden spoon for approximately 15 minutes. Continue until the custard thickens enough to coat the spoon and reaches 150°F (66°C) on a digital thermometer.

Chill the custard properly

  • Remove the bowl from the heat and allow it to cool on the counter for 15 minutes. Press plastic wrap directly onto the custard's surface to prevent a skin from forming, then refrigerate for at least 2 hours until fully chilled.

Whip, fold, and set

  • Beat the reserved egg whites on high speed for 1 minute. Add the remaining 2 tablespoons of sugar and continue beating until they form stiff, glossy peaks.
  • Gently fold the egg whites into the cold lemon custard using slow, sweeping motions to keep the mixture light and aerated.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mousse. If using, fold in the homemade lemon curd at this stage.
  • Spoon the mousse into individual serving cups and chill in the refrigerator for at least 30 minutes before serving.

Notes

Safety Tip: Always cook the custard to exactly 150°F (66°C). This ensures the eggs are safely cooked without becoming grainy or tasting eggy.
Storage Tip: Keep the mousse covered in the refrigerator for up to 5 days. For the best texture and maximum loft, serve within the first 24 hours.
Success Tip: Ensure the bowl used for whipping egg whites is completely free of grease or yolk, as any fat will prevent the whites from reaching stiff peaks.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 285kcalCarbohydrates: 36gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 185mgSodium: 85mgPotassium: 105mgSugar: 34gVitamin A: 520IUVitamin C: 12mgCalcium: 45mgIron: 1mg
Keyword citrus dessert, easy mousse, lemon mousse
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