Name: Lemon Mousse Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups heavy cream (454 g); 2 tablespoons confectioner’s sugar (14 g); Pinch of salt; 1 cup lemon curd (320 g); 1 tablespoon lemon zest (6 g)

Jump to Recipe· 4.7 from 37 reviews

If you’re craving something light, tangy, and utterly dreamy, you’re going to love this Lemon Mousse Recipe. It’s one of those desserts that feels fancy but comes together so quickly—perfect for those days when you want to impress without stress. I’ve made this mousse for casual dinners and special occasions alike, and every time, it disappears faster than I can say “lemon zest.” Stick around, because I’m sharing all my tips to help you nail this dreamy, fluffy dessert!

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Why This Recipe Works

Simplicity: With just a handful of ingredients, this mousse is quick and easy but still feels special.
Flavor balance: The tartness of lemon curd perfectly complements the sweetness of whipped cream for a harmonious taste.
Light and airy texture: Whipping the cream to medium peaks creates that classic mousse fluff without being heavy.
Versatility: You can garnish and serve it in so many ways, making it ideal for casual or elegant settings alike.

Lemon Mousse, Lemon Mousse Recipe, Easy Lemon Dessert, Tangy Lemon Dessert, Light Lemon Mousse - The image shows two clear glass cups filled with a smooth, creamy white dessert topped with thin strips of yellow lemon zest. One cup is in the front, and a silver spoon is lifting some of the dessert from it, showing a thick, fluffy texture with lemon zest on top. The cups have a round bead-like design around the rim. The background features a folded yellow cloth with white floral patterns and slices of fresh lemon on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Lemon Mousse Recipe relies on simple ingredients that come together beautifully to give you that perfect balance of creamy richness and bright citrus zing. Choosing quality lemon curd and fresh zest makes all the difference, so keep a lookout for homemade or trusted brands when you shop.

Lemon Mousse, Lemon Mousse Recipe, Easy Lemon Dessert, Tangy Lemon Dessert, Light Lemon Mousse - Flat lay of a small mound of bright yellow lemon curd spread smoothly in a simple white ceramic bowl, a few thin strands of fresh lemon zest beside it, a small white bowl filled with white confectioner’s sugar, a larger white ceramic bowl containing softly whipped heavy cream with gentle peaks, a single large whole lemon with vibrant yellow skin, and a pinch of coarse salt displayed neatly on the side, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Heavy Cream: Essential for whipping into that light, airy texture—opt for full-fat cream for best results.
Confectioner’s Sugar: Adds just a touch of sweetness without graininess, blending seamlessly with the cream.
Salt: Just a pinch enhances all the flavors, making the lemon pop even more.
Lemon Curd: The star of the show! Its tangy-sweet flavor infuses the mousse with authentic citrus goodness.
Lemon Zest: Adds a burst of fresh lemon aroma and subtle texture, amplifying the citrus flavor beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Lemon Mousse Recipe is. Whether you want to make it sweeter, dairy-free, or jazz it up with a twist, it adapts beautifully. Personalizing desserts makes the process more fun, and I encourage you to experiment a bit with this one!

Variation: One time I swapped lemon curd for passion fruit curd—and wow, that tropical twist was addictive! If you like tartness with a twist, try it.
Dairy-Free: Use canned coconut cream whipped similarly for a tropical, rich mousse everyone will enjoy.
Extra Sweetness: If you prefer sweeter desserts, add more confectioner’s sugar a teaspoon at a time until you hit that sweet spot.
Flavor Boosters: Add a teaspoon of vanilla extract or a sprinkle of fresh mint for an extra aroma layer.

Step-by-Step: How I Make Lemon Mousse Recipe

Step 1: Whip the Cream to Perfection

Start by chilling your bowl and beaters for about 15 minutes if you can—it helps the cream whip up faster and fluffier. Pour the heavy cream into the bowl with confectioner’s sugar and a tiny pinch of salt. Using a mixer on medium speed, whip the cream for 2 to 3 minutes until you see medium peaks form. The texture should be soft but hold shape if you lift the beaters—think fluffy clouds. Avoid overwhipping here, which can lead to grainy texture.

Step 2: Fold in Lemon Curd and Zest Gently

Next, spoon in your lemon curd and sprinkle the lemon zest right over the whipped cream. Using a spatula, fold everything together carefully—don’t stir vigorously or you’ll lose that airy texture! Folding means gently lifting and turning the mixture to keep all the air intact. If your lemon curd is a bit thick, give it a little stir before folding it in to make the process easier.

Step 3: Portion and Chill the Mousse

Divide the mousse evenly into 8 small glasses or ramekins—about half a heaping cup per serving. This is perfect for portion control and makes your dessert look so inviting. Refrigerate for at least 1 hour, up to 24 hours. This step is non-negotiable because chilling firms up the mousse and allows the flavors to meld.

Step 4: Garnish and Serve with Joy

Right before serving, add a pretty dollop of whipped cream or a sprinkle of more lemon zest on top. If you’re feeling fancy, a vanilla wafer or fresh berries make for gorgeous, tasty accents. Then serve cold and enjoy all those bright, creamy, tangy flavors.

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Tips from My Kitchen

Chill Your Tools: Keeping your bowl and whisk cold helps the cream whip up much faster and fluffier—trust me on this one.
Gentle Folding: I’ve learned the hard way that folding too vigorously deflates your mousse, so take it slow and steady.
Adjust Sweetness Gradually: Taste the lemon curd first; if it’s tart, add sugar slowly to keep the balance perfect.
Don’t Skip the Chill: The mousse must chill at least one hour to set properly; cutting this time short will result in a runnier texture.

How to Serve Lemon Mousse Recipe

Lemon Mousse, Lemon Mousse Recipe, Easy Lemon Dessert, Tangy Lemon Dessert, Light Lemon Mousse - The image shows a clear glass cup filled with a smooth white creamy dessert that appears to be layered twice, topped with a dollop of whipped cream and tiny yellow lemon zest pieces scattered on top. The cup has a textured design around its edges and is placed on a white marbled surface. To the left of the cup, there are three bright yellow lemon slices stacked slightly overlapping each other. On the right side, a silver spoon lies flat on the surface. A yellow cloth with white patterns is partly visible in the upper right corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnishes, I love adding a fresh lemon zest twist on top—it brightens up the presentation and gives an extra zing with every bite. A small dollop of whipped cream adds decadence, or drop a vanilla wafer alongside for a little crunch and charm. If you have fresh berries like raspberries or blueberries, they’re a lovely, colorful complement.

Side Dishes

This lemon mousse pairs wonderfully with light side bites like buttery shortbread cookies or a crisp, simple green salad with citrus vinaigrette if you want a fresh palate contrast. For dinner parties, it’s a fantastic way to end heavier meals without weighing you down.

Creative Ways to Present

Once, for a summer brunch, I layered the lemon mousse with crushed graham crackers and fresh blueberries in tall glasses to make an elegant parfait-style treat. It looked stunning and got tons of compliments. You can also pipe the mousse using a star tip for an extra-polished look. For holidays, drizzle a bit of blueberry or raspberry coulis for a festive touch.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered airtight in the fridge, and they usually stay fresh for about 4 to 5 days. That said, I recommend enjoying them within 1 or 2 days to savor the best texture and flavor—after that, the mousse can start to lose its fluffiness.

Freezing

Freezing lemon mousse is a bit tricky because the texture might change after thawing—whipped cream can deflate or separate. If you want to freeze it, do it in individual portions and thaw slowly in the fridge overnight. Just know it won’t be quite as light as fresh, but still tasty if you’re in a pinch.

Reheating

This mousse is best served cold, so reheating isn’t really needed. If you’ve frozen and thawed it, just allow it to sit in the fridge until completely thawed and gently stir before serving to smooth out the texture.

FAQs

Can I make this Lemon Mousse Recipe without lemon curd?

You can, but lemon curd really gives this mousse its distinctive tangy sweetness and creamy texture. If you don’t have it, try making a simple lemon syrup or use fresh lemon juice with sugar, but the texture might be less rich and a bit runnier.
How long can I store lemon mousse in the fridge?

For best texture and flavor, enjoy your lemon mousse within 1-2 days. Stored properly in airtight containers, it can last up to 4-5 days but may start to lose its lightness and fresh flavor.
Can I prepare this mousse in advance?

Absolutely! This mousse actually benefits from some advance chilling. You can prepare it a day ahead, gave it plenty of time to set in the fridge, then garnish and serve whenever you’re ready.
Can I use a hand mixer instead of a stand mixer?

Definitely! A hand mixer works perfectly for whipping the cream, just make sure to whip to medium peaks and watch it carefully to avoid overwhipping.

Final Thoughts

This Lemon Mousse Recipe is one of my go-to desserts when I want to whip up something that’s both elegant and fuss-free. It’s light, creamy, and bursting with fresh lemon flavor—a combo that never fails to brighten up any meal. I hope you’ll give it a try soon and discover just how simple and satisfying making mousse can be. Trust me, once you make it, it’ll become your favorite way to enjoy lemon in a dessert!

Lemon Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 37 reviews

Author: Lucy
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A light and airy Lemon Mousse made with whipped heavy cream and tangy lemon curd, perfect for a refreshing dessert. This mousse is creamy, subtly sweet, and brightened with fresh lemon zest, ideal for serving chilled in individual glasses.

Ingredients

Mousse Base

2 cups heavy cream (454 g)
2 tablespoons confectioner’s sugar (14 g)
Pinch of salt

Flavorings

1 cup lemon curd (320 g)
1 tablespoon lemon zest (6 g)

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Instructions

Whip the Cream: In a large bowl, combine the heavy cream, confectioner’s sugar, and a pinch of salt. Using a hand or stand mixer, whip the mixture on medium speed for 3 minutes until medium peaks form, creating a light and fluffy texture.
Incorporate Lemon Flavor: Gently fold in the lemon curd and lemon zest into the whipped cream using a spatula, mixing just until evenly incorporated to preserve airiness.
Portion the Mousse: Divide the mousse evenly into 8 small dessert glasses, each holding about half a heaping cup of mousse. Optionally, garnish with a dollop of whipped cream or additional lemon zest.
Chill: Refrigerate the prepared mousse for at least 1 hour and up to 24 hours to allow it to chill and firm up. Serve the mousse cold for best texture and flavor.

Notes

Lemon zest amount: 1 tablespoon corresponds to the zest of one large lemon.
Chilling the mousse is essential to firm it up and enhance the texture; do not skip this step.
The sweetness level depends on the lemon curd brand; add more confectioner’s sugar if a sweeter dessert is desired.
Store mousse covered in the refrigerator for 4-5 days; it is best consumed within 1-2 days for optimal freshness.
Optional garnishes include whipped cream, extra lemon zest, or vanilla wafers to add texture and presentation appeal.