Introduction
Lemon Mousse is a perfect dessert to serve at the end of a dinner with special guests. Unlike the classic sorbet, it is prepared without egg whites, using only lemon and orange juice, granulated sugar, corn starch, and very cold vegetable cream from the fridge.
The recipe is very simple to make and does not require any special tools: just mix the starch and sugar in a thick-bottomed saucepan, pour in the squeezed citrus juice, and bring the mixture to the heat until it is thick and full-bodied. Once cold, it is mixed with the whipped cream using an electric whisk, then the resulting mousse is transferred to a piping bag and distributed into individual cups.
Garnish with grated zest, a slice of lemon, and a few mint leaves for an aromatic and enveloping dessert—ideal for festive occasions, Sunday lunches, or even family snacks.
What is Lemon Mousse?
Lemon mousse, a refreshing and creamy dessert, is believed to have originated in France during the 18th century, a period known for its innovative desserts. Typically made from lemon juice, sugar, and whipped cream, it has a light, airy texture. The mousse gained popularity in the 19th century and became a beloved treat in fine dining. Today, it’s favored for its balance of tartness and sweetness and is often served at festive occasions.
Pro Tips for the Best Lemon Mousse
Chill the bowl and beaters before whipping the cream for better texture.
Whip cream until soft peaks form—not stiff—to avoid graininess.
Fold whipped cream gently into the lemon mixture to keep it airy.
Let mousse rest in the fridge for 3–4 hours or overnight to fully set and enhance flavor.
Can I Use Bottled Lemon Juice?
Yes, but fresh lemon juice is preferred for the best flavor. If using bottled, make sure it’s 100% pure with no added preservatives.
What Can I Use This Mousse For?
This mousse is perfect as a standalone dessert, or as a filling for pastries, tarts, or cakes. It also pairs beautifully with fresh berries.
Can I Make It Dairy-Free?
Yes! This recipe is already dairy-free. It contains no milk, butter, or flour, making it suitable for those who are lactose or gluten intolerant.
Why is My Mousse So Runny?
Common causes include improperly whipped cream, overmixing, or too much liquid from the citrus juice. Ensure ingredients are cold and fold gently to keep the right texture.
Can Lemon Mousse Be Made Ahead of Time?
Yes! It’s best made ahead and refrigerated for 3–4 hours or overnight to set and develop flavor.
Does It Freeze Well?
No, freezing is not recommended. It may cause the whipped cream to separate, resulting in a watery or grainy texture.
How to Store Lemon Mousse
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Cover well to prevent it from absorbing other odors.
Ingredients
Lemon juice – 100 ml
Orange juice – 100 ml
Granulated sugar – 40 grams
Corn starch – 20 grams
Already sweetened vegetable cream – 250 grams
To Garnish:
1 organic lemon
Fresh mint (to taste)
How to Make Lemon Mousse
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