Lemon Mousse: A Light, Sassy & Seriously Simple Dessert
Craving a light and refreshing dessert? This simple Lemon Mousse recipe is incredibly easy to make and bursting with bright, tangy flavor.
Equipment
- Mixing bowls (at least 2-3)
- Electric mixer (handheld or stand – whichever you prefer)
- Rubber spatula or whisk (for gentle folding)
- Measuring cups and spoons (precision is your friend)
- Serving glasses or bowls (for individual portions)
Ingredients
The Fab Five (Ingredients):
- 1 cup heavy cream cold (the key to that airy texture)
- ½ cup granulated sugar for sweetness, obviously
- ½ cup freshly squeezed lemon juice the star of the show!
- 1 teaspoon lemon zest for that extra burst of lemon goodness
- Pinch of salt to enhance the flavors
Instructions
The Super Simple Steps (Instructions):
- Whip It Good: In a chilled mixing bowl, whip the heavy cream with your electric mixer until stiff peaks form. Set aside. Don't over-whip, we're aiming for fluffy clouds, not butter.
- Lemon Love: In a separate bowl, whisk together the granulated sugar, lemon juice, lemon zest, and salt until the sugar is mostly dissolved.
- Gentle Fold: Gradually fold the lemon mixture into the whipped cream using a rubber spatula or whisk. Be gentle! We want to keep all that lovely air in there. Fold until just combined – don't overmix.
- Chill Out: Divide the mousse evenly among your serving glasses or bowls. Cover them with plastic wrap and refrigerate for at least 2 hours, or preferably longer, to allow the mousse to fully set.
- Serve & Savor: Once chilled, serve your sassy Lemon Mousse and prepare for the compliments to roll in. You can garnish with a little extra lemon zest or a fresh mint leaf if you're feeling fancy.
Notes
Pro-Tips for Mousse Perfection:
Use cold cream: Cold heavy cream whips up much better and faster.
Freshly squeezed is a must: Don't even think about using bottled lemon juice. The flavor just isn't the same.
Zest is your friend: That little bit of lemon zest adds a powerful punch of flavor.
Be gentle when folding: Overmixing will deflate your mousse and result in a less airy texture.
Chill thoroughly: Patience is key! The mousse needs time to set properly in the refrigerator.
Freshly squeezed is a must: Don't even think about using bottled lemon juice. The flavor just isn't the same.
Zest is your friend: That little bit of lemon zest adds a powerful punch of flavor.
Be gentle when folding: Overmixing will deflate your mousse and result in a less airy texture.
Chill thoroughly: Patience is key! The mousse needs time to set properly in the refrigerator.