Lemon Mousse

1 Lemon Mousse | Champagne Frosting

I am that obnoxious person who just got back from vacation all tan, well rested, well read, and totally relaxed. Everyone in the office is running around worried about deadlines and I am just staring out the window smiling at the sun. I looked at a few people yesterday and had to stop and think real hard to remember their names. I think I left my head on the beach.

2 Lemon Mousse | Champagne Frosting

This lemon mousse transports me back to my lazy days spent relaxing in the suns warm glow. The whipped cream is like diving into the refreshing pool water after lounging for hours in the steaming midday heat. And the perfect sweetness of it all reminds you that dessert just like a vacation is sure to elevate your happiness.

3 Lemon Mousse | Champagne Frosting

Lemon mousse starts with a basic lemon curd, which I must add is delicious to make and wedge between layers of soft white cake like I did in this cake. But it becomes a fluffy mouse when you add the pillows of whipped cream and mix it together to get a smooth, sweet and tart treat.

4 Lemon Mousse | Champagne Frosting

The nice thing about a dessert like this is that you can make it in advance if you are having a party. Then serve it in super fancy glasses, yes break out the crystal and cut glass for this mousse! And top each serving with a dollop of whipped cream and your guests will feel like they are dining in a castle or perhaps even better, a five star beachfront restaurant.

5 Lemon Mousse | Champagne Frosting

As the days start to get hotter and you desire to be outside more than next to the hot oven this is a perfect easy, sweet, no bake dessert that will make you feel fancy, transport you to the beach, and bring a smile to your face as the sweet tartness hits your tongue.

6 Lemon Mousse | Champagne Frosting

When life gives you lemons, remember to make Lemon Mousse!

7 Lemon Mousse | Champagne Frosting


8 Lemon Mousse | Champagne Frosting

Lemon Mousse
(Yield: about 4-6 servings)

1/2 Cup Butter (unsalted), softened
1 Cup Sugar
2 Large Eggs
2 Large Egg Yolks
1/3 Cup Fresh Lemon Juice
1 Tablespoon Lemon Zest, plus a little extra
3/4 Cup Whipping Cream
1/2 Teaspoon Vanilla Extract


In stand mixer beat the butter and sugar. With the mixer on low begin adding the eggs and yolks one at a time (make sure you separate the egg yolks in a separate bowl first so you don’t end up with extra whites!).  With mixer still on low, pour in lemon juice and zest.  It will make the mixture look curdled. (Spread you extra zest on a paper towel to dry and you can then use it to sprinkle on top the whipped cream at the end.)

Pour the curd into a medium saucepan and cook over medium heat whisking occasionally until it no longer looks curdled. Turn the heat up to medium high, clip a candy thermometer to the side of the pan and continue to whisk until the mixture thickens and reaches 170 degrees.

Turn off the heat and let the mixture cool on the stove for a 5 minutes. Pour through a fine mesh sieve to remove clumps into a heatproof bowl and cover with plastic wrap, press wrap down so touching the surface to prevent a hard top layer from forming.  Chill the curd for 2 hours or more.

In mixer whip cream and vanilla until stiff peaks form.  Gently fold about 2/3 of the whipped cream into the lemon curd.  Scoop into serving cups.  Top each serving with the remaining whipped cream.  Serve or refrigerate for up to 3 days.

38 thoughts on “Lemon Mousse

  1. All I can say back to you is YUM also. A certain guy in my house wanted to take a spoon to my computer screen and snag a bite. It seems like a summer favorite for sure!

  2. This looks so delicious. I LOVE, LOVE, LOVE anything lemon. Keep the chocolate, I’ll take lemon anytime. Your photos are terrific and make the food look irrestible. Thank you.

  3. Mmmmmm, I just made the curd for this and am waiting while it chills to finish it. I’m dying to eat this. Thankfully, no one in my house likes lemon anything so it’s all mine!!


    • I do just that! Sometimes I add the zest to the cream I use on meringues.
      I also make a ‘real’ lemon meringue pie by putting lemon mousse in between two layers of meringue, using fluffy whipped cream on the top.
      Enjoy xx

  4. Trying it with lime to make lime mousse as I have a lime lover in household. On that note is it sweet enough for pink grapefruit and too sweet for blood orange or regular orange?

  5. I made this for a friend’s anniversary today and the lemon curd went together beautifully! The flavors weren’t overpowering. The sweet and tart were perfectly balanced. Thank so much! This will be my new go-to recipe for lemon mousse.

  6. I am going to use this as a filling in my angel food cake. I am sure it will be perfect as it will not weigh the cake down. Thanks for a great recipe.

  7. Ohhhh! Ahhhh! It just happens that the neighbor’s lemon tree is heavy with lemons, so
    I’m set to gather eggs and do your great recipe its due! I guess I should make enough to share with the
    lemon donor, too. This is a perfect recipe for the season…thanks!

  8. I have a lemon tree that gives me anywhere from 100 to 200 lemons a year. I squeeze the lemons and freeze the juice for summertime recipes. I will definitely try this recipe. The curd recipe seems easier than the one I use. I love the idea of using your “good” glasses. thanks for sharing!

  9. Yum yum!!! How do u think this wud work if I served it in a dish but had sliced pound cake separately on a plate? And guests could serve themselves the Mouse with or on top of the cake. Or even use it as a dip with pastry pie crust chips?

  10. Hi, a little confusion…is it 170 F or C….my candy thermometer shows both …..
    What would be the final consistency of mousse after setting…..very think or little loose?


  11. Sounds and looks delish! My friend just gave me a bag of Meyer lemons from her tree. Will definitely try this mousse. Has anyone tried this as filling for a cake yet?

  12. Hi Bridget, I live in Sydney – Australia and you have that we turn the heat up to 170. I’m presuming that that is American for 170F. and not 170C. could you please clarify as 170F seems very high for me. I’m eagerly awaiting to try this as I’m a “lemon lover” of everything lemon. Love your site of recipes by the way.

  13. I made this and doubled the recipe. The flavor was great but the final product was a little grainy. Any reasons why. I will make again. I will use as a cake filling also.

    • Not sure why it was grainy. I just made it again this weekend according to the recipe and it was smooth. Make sure the butter and sugar are fully incorporated together during the mixing stage and make sure it comes to temperature (170 Fahrenheit) when heating on the stove (it should be simmering with small bubbles)!

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