When you’re craving a dessert that feels light, fresh, and effortless, this Lemon Mousse is the perfect solution. Made with only four simple ingredients, this quick and easy recipe delivers a silky, creamy texture with the bright zing of lemon in every bite. It’s a refreshing, less-sweet option that works beautifully in hot summer months, yet it’s comforting and elegant enough to serve during the winter as well.
This lemon mousse is made by folding tart lemon curd and fragrant lemon zest into lightly sweetened whipped cream, creating a soft, cloud-like dessert that feels luxurious without being heavy. Serve it chilled in small dessert glasses for a simple yet sophisticated treat that everyone will love.
Why You’ll Love This Lemon Mousse
- Only four simple ingredients
- Quick to prepare, ready to chill in minutes
- Bright, tangy flavor balanced by creamy whipped cream
- Naturally gluten-free
- Perfect make-ahead dessert for gatherings or dinner parties
Ingredients
- 2 cups (454 g) heavy cream
- 2 tablespoons (14 g) confectioner’s sugar
- Pinch of salt
- 1 cup (320 g) lemon curd
- 1 tablespoon (6 g) finely grated lemon zest
Optional garnish:
- Whipped cream
- Additional lemon zest
Ingredient Notes
Lemon Curd
Store-bought lemon curd works perfectly in this recipe, but if you have a homemade batch on hand, it will taste even fresher and more vibrant.
Heavy Cream
Use full-fat heavy cream to achieve the richest, most stable whipped peaks.
Lemon Zest
Freshly grated lemon zest is key to enhancing the flavor and adding a touch of brightness.
How to Make Lemon Mousse
Step 1: Whip the Cream
- In a large mixing bowl, combine the heavy cream, confectioner’s sugar, and a pinch of salt.
- Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium speed for about 2–3 minutes until medium peaks form. The whipped cream should hold its shape but still look soft and silky.
Step 2: Fold in Lemon
- Gently fold in the lemon curd and lemon zest using a rubber spatula.
- Work slowly to keep the whipped cream from deflating too much, ensuring an airy, mousse-like texture.
Step 3: Portion and Chill
- Divide the mousse evenly into 8 small dessert glasses, about ½ heaping cup per serving.
- Smooth the tops with a spoon or leave them rustic.
- Chill in the refrigerator for at least 1 hour, or up to 24 hours, to allow the mousse to set and the flavors to develop.
Step 4: Serve
- Just before serving, garnish with a dollop of whipped cream or a sprinkle of fresh lemon zest for a beautiful finishing touch.
- Serve chilled and enjoy the creamy, tangy goodness.
Tips for Success
- Use very cold heavy cream to whip the best peaks.
- Take care folding in the lemon curd so the mousse stays light and fluffy.
- Chill for at least one hour for the flavors to meld and the mousse to firm up.
- Taste your lemon curd — if it’s very tart, you can add a bit more sugar to the cream before whipping if you prefer a sweeter mousse.
Variations
- Swap lemon curd for orange curd for a citrus twist
- Layer the mousse with crushed shortbread cookies for a parfait-style dessert
- Add a splash of limoncello to the whipped cream for an adult-friendly treat
- Top with fresh raspberries or blueberries for a burst of color and extra flavor
Storage
- Refrigerator: Store covered in the fridge for up to 3 days.
- Freezer: Not recommended, as the whipped cream will separate when thawed.
Frequently Asked Questions
Can I make lemon curd from scratch?
Absolutely — homemade lemon curd is fantastic here. Just be sure to let it cool completely before folding it into the whipped cream.
Can I use store-bought whipped topping instead of whipping cream?
For the best texture and flavor, fresh heavy cream is recommended, but you can substitute store-bought whipped topping if you need a quicker option.
Can I serve this immediately?
Technically yes, but chilling it for at least an hour really improves the flavor and texture.
Is this dessert gluten-free?
Yes, this recipe is naturally gluten-free.
Serving Suggestions
- Serve in small glass jars or dessert cups for an elegant presentation
- Pair with buttery shortbread cookies on the side
- Garnish with mint leaves for a fresh, colorful accent
- Top with crushed meringues for a textural contrast
Share Your Lemon Love
If you try this Lemon Mousse, I’d love to hear what you think! Feel free to leave a comment below or share a photo to inspire other lemon lovers.
Lemon Mousse
Ingredients
- 2 cups 454 g heavy cream
- 2 tablespoons 14 g confectioner’s sugar
- Pinch of salt
- 1 cup 320 g lemon curd
- 1 tablespoon 6 g finely grated lemon zest
Optional garnish:
- Whipped cream
- Additional lemon zest
Instructions
Step 1: Whip the Cream
- In a large mixing bowl, combine the heavy cream, confectioner’s sugar, and a pinch of salt.
- Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium speed for about 2–3 minutes until medium peaks form. The whipped cream should hold its shape but still look soft and silky.
Step 2: Fold in Lemon
- Gently fold in the lemon curd and lemon zest using a rubber spatula.
- Work slowly to keep the whipped cream from deflating too much, ensuring an airy, mousse-like texture.
Step 3: Portion and Chill
- Divide the mousse evenly into 8 small dessert glasses, about ½ heaping cup per serving.
- Smooth the tops with a spoon or leave them rustic.
- Chill in the refrigerator for at least 1 hour, or up to 24 hours, to allow the mousse to set and the flavors to develop.
Step 4: Serve
- Just before serving, garnish with a dollop of whipped cream or a sprinkle of fresh lemon zest for a beautiful finishing touch.
- Serve chilled and enjoy the creamy, tangy goodness.
- Tips for Success
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