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!
