Description
A light, airy lemon mousse made with fresh lemon zest and juice, whipped cream, and whipped egg whites for a refreshing, elegant no-cook dessert. Perfectly chilled and bright, this mousse melts on the tongue with a tangy citrus finish.
Ingredients
Scale
- 2 large lemons, zested and juiced (bright lemon flavor)
- 1 cup (240 ml) heavy cream (whipped to soft peaks for silky texture)
- 2 large egg whites (whipped to stiff peaks for airiness)
- 1/2 cup (100 g) granulated sugar (balances tartness)
- 2 tablespoons powdered sugar (stabilizes whipped cream)
- 1/2 teaspoon vanilla extract (adds subtle depth)
- Pinch of salt (enhances flavors)
Instructions
- Chill equipment: Place a mixing bowl and beaters in the refrigerator for 10 minutes to chill.
- Prepare lemon base: In a medium bowl, combine the lemon juice, lemon zest, granulated sugar, and a pinch of salt. Whisk until the sugar is mostly dissolved and the mixture is fragrant.
- Whip egg whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. Set aside.
- Whip cream: In the chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Fold cream into lemon base: Gently fold the whipped cream into the lemon mixture using a spatula until mostly combined and airy.
- Fold in egg whites: Carefully fold the whipped egg whites into the lemon-cream mixture in two additions, preserving as much air as possible for a light texture.
- Portion and chill: Spoon the mousse into serving glasses or bowls, smooth the tops, cover, and chill in the refrigerator for at least 2 hours.
- Garnish and serve: Before serving, garnish with extra lemon zest, fresh berries, or a mint sprig. Serve chilled.
Notes
- Chilling the mixing bowl and beaters makes whipping cream faster and lighter.
- Use freshly zested lemons for the most aromatic results, avoid bottled lemon juice for best flavor.
- Fold gently to keep the mousse airy; overmixing will deflate it.
- This mousse can be made up to 24 hours ahead and stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 cup (about 120 g)
- Calories: 210
- Sugar: 24 g
- Sodium: 60 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 0.2 g
- Protein: 3 g
- Cholesterol: 35 mg