Name: Homemade Lemon Mousse with Whipped Cream (3-Ingredients!)
Prep time: 5 min
Cook time: 25 min
Total time: 150 min
Ingredients: 2 ¼ cup Heavy Cream (divided); ¼ cup Sugar; 6 Small Lemons zested; 3 ½ tbsp Lemon juice; Toppings (if desired, crushed graham crackers, pistachios, berries, etc.)

I always say that citrus season is Mother Nature’s gift to us in the dreary winter months. So, for this recipe, we’re whipping up an easy homemade lemon mousse to appreciate that bright bounty.

Even though I have full use of my teeth and jaw, I love a soft dessert. This one in particular feels like you’re eating a lemony cloud and really… what could be more delightful?

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HOMEMADE LEMON MOUSSE

We’re mousse-ifying this simple lemon posset into a homemade lemon mousse for this recipe. Once you’ve made your posset base, simply fold in freshly whipped cream to create that airy texture.

Once prepped, the mousse will firm slightly and set in the fridge. Then you can top as you please with extra whipped cream, crushed nuts, graham crackers, fresh fruit… I mean, the list goes on!

How do I know if I’ve overwhipped my whipped cream? If your cream has thickened, but is becoming grainy. You’ve likely whipped it too long, and the fats have separated from the liquid. If it’s very lightly grainy, it’s salvageable, but if it’s too far, your whipped cream will taste greasy.

INGREDIENTS

Heavy cream: Whipped to create the light, airy mousse texture.
Sugar: Sweetens the mousse and balances the tartness of the lemon.
Lemon: Both the zest and the juice provide the tangy lemon flavor

What toppings pair best with lemon mousse? Chopped nuts or crushed graham crackers make for a crunchy balance to the fluffy mousse, while fresh fruit or homemade curd can amp up that fruity sweetness.

HOW TO MAKE HOMEMADE LEMON MOUSSE

In a small pot, combine a portion of the heavy cream with sugar and bring to a boil over high heat, stirring regularly. Once boiling, reduce the heat to medium-low and cook for 3 minutes, maintaining a gentle boil.

Stir in the lemon juice and zest, cooking for an additional minute to infuse the mixture with bright citrus flavor. Strain the mixture into a bowl and cover the surface with parchment paper to prevent a skin from forming, then let it cool to room temperature for about 15 minutes.

In a separate bowl, whip the remaining heavy cream with a mixer until medium peaks form, creating a light and airy texture for your mousse. Once the lemon mixture has cooled, gently fold in two-thirds of the whipped cream until fully incorporated and smooth.

Spoon the mousse into serving cups, cover, and refrigerate for at least 2 hours to set. Before serving, top with the remaining whipped cream and your choice of toppings if desired.

3 reasons you’ll love this homemade lemon mousse

Only 3-ingredients makes for a simple and light homemade dessert
A refreshing treat during citrus season or hot summer days
Prep in less than 30 minutes, for a same-day treat

TIPS & VARIATIONS

Be careful not to overwhip your cream. You want medium peaks, so the whipped cream holds and isn’t runny. If you mix it too far, it will turn grainy and greasy.
Easily swap the lemon for another citrus fruit to make different mousse flavors!
You can simply top each mousse cup with whipped cream or add on your favorite crunchy or sweet bits. My favorites are some chopped pistachios and crushed graham crackers.

STORING HOMEMADE LEMON MOUSSE

Once made, your lemon mousse should be stored in the fridge, where it will keep for up to 3 days. Make sure you cover each container to prevent the mousse from absorbing any unwanted fridge smells and to keep it fresh for longer.

You can store them with the whipped cream on top, but only add extra toppings right before serving to keep them crisp.

MORE CITRUS RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 5

Cook Time 25

Total Time 2 30

Servings 5 servings

Course Dessert

Cuisine American

This easy lemon mousse is light, creamy, and made with just three simple ingredients. The perfect quick dessert for citrus season or warm summer days.

Equipment

Small pot
Mixing Bowls
Measuring Cups
Measuring Spoons
Spatula
Fine Mesh Strainer
Mixer
Pudding Cups
Parchment Paper

Ingredients

2 ¼ cup Heavy Cream divided
¼ cup Sugar
6 Small Lemons zested
3 ½ tbsp Lemon juice
Toppings if desired, crushed graham crackers, pistachios, berries, etc.

Instructions

In a small pot, combine ⅔ cup of heavy cream and sugar. Bring to a boil over high heat, continuously stirring
Once boiling, reduce the heat to medium-low to maintain a controlled boil. Cook for 3 minutes, stirring regularly
Add in lemon juice and zest, and cook for another minute
Strain into a bowl and cover the top of the surface with parchment paper to prevent a skin from forming. Cool to room temperature (about 15 minutes)
In a separate bowl, add your remaining heavy cream and beat with a mixer until fluffy. You want it to have medium peaks, to make your mousse nice and airy
Once your lemon mixture has cooled, fold in two-thirds of your whipped cream until no streaks remain. Portion into cups, cover, and place in the fridge for at least 2 hours
Finish with the remaining whipped cream and any desired toppings! Enjoy!