Light and airy, this Lemon Mousse Light, Creamy, and Irresistible Recipes is super easy to whip up with just cream, lemon, sugar, and eggs. It’s a classy, make-ahead dessert that’s perfect on its own or dressed up however you like.

After a good dinner—especially with friends over—I’m all about the simplicity of a homemade mousse or pudding topped with fresh berries. The best part? You can whip it up a day or two ahead, so it’s zero hassle when it’s time to serve. Want to make it extra fancy? Pair it with a slice of this Berry Cake

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Easy Steps to Lemon Mousse Light, Creamy, and Irresistible Recipes

Lemon Mousse Light, Creamy, and Irresistible Recipes grab a big saucepan and fill it up with a few inches of water, then heat it up to a simmer over medium heat. In a heat-safe bowl, whisk together 3 whole eggs, 3 egg yolks, 1 cup of sugar, lemon zest, lemon juice, and a pinch of salt. Pop that bowl over the simmering water and keep stirring for about 10-15 minutes until it starts to thicken up a bit.

Once it’s ready, take it off the heat and let it chill for 15 minutes. Then pour it into a bowl and slap some plastic wrap right on top of the mixture.

Lemon Mousse Light, Creamy, and Irresistible Recipes Chill that mix in the fridge for at least 1 to 2 hours or until it’s totally cold. In another bowl, toss in the 3 leftover egg whites and whip ‘em on high speed for about a minute. Then add in 2 more tablespoons of sugar and keep beating until those whites are nice and stiff. Gently fold the whipped whites into the chilled lemon mix.

Next, grab some cream and whip it up in a bowl on high speed until you get stiff peaks. Carefully fold that whipped cream into the lemon mixture, too. Let it chill for another 30 minutes before serving. Serve it cold, and you can keep leftovers in the fridge for up to 5 days!

Serving Ideas Light Lemon Mousse Recipes

Dig in with some whipped cream and fresh berries on top.
Use it as a mousse filling for a cake, like my Berry Cake.
Or toss it into a fruit trifle for a tasty twist

FAQs of Lemon Mousse Light, Creamy, and Irresistible Recipes

What makes this lemon mouss e so light and fluffy?
The secret to its light and fluffy texture is whipping the egg whites and heavy cream separately, then gently folding them into the lemon mixture. This adds air and creates that delightful mousse consistency.
Can I make this mousse ahead of time?
Absolutely! You can prepare the mousse a day in advance and chill it in the fridge. This not only saves you time but also allows the flavors to meld beautifully.
What can I use instead of fresh lemon juice?
While fresh lemon juice gives the best flavor, you can use bottled lemon juice in a pinch. Just be aware that the taste may not be as vibrant.
How should I store any leftovers?
Store any leftover lemon mousse in an airtight container in the fridge. It should stay fresh for up to five days, but it’s so good you might not have any left!
Can I add other flavors to the mousse?
Definitely! You can mix in other flavors like vanilla, or even add a fruit puree to give it a twist. Just remember to adjust the sugar accordingly if you add sweet fruit.