Best Lemon Mousse 🍋 (Light, Creamy & Perfectly Citrusy!)

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and whipped topping is more budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener and brown sugar is often less expensive.

gelatin

🥗Healthier: agar-agar

Agar-agar is a plant-based alternative to gelatin.

Use any glass cups to serve and set aside fresh berries in the fridge.

Hydrate the gelatin by mixing it with about 4 to 5 times icy cold water and set aside for about 10 minutes.

In a small saucepan, add sugar and egg yolks, setting aside the egg whites for later.

Mix sugar and egg yolks until evenly combined, ensuring no yolks get into the egg whites.

Add lemon zest to the egg mixture and mix well.

Add fresh lemon juice gradually, mixing well after each addition.

Heat the mixture over low to medium-low heat, stirring constantly and scraping the bottom with a rubber spatula until it starts boiling gently, then remove from heat.

Strain the mixture through a fine mesh sieve to discard cooked eggs, scraping all the curd from the pan.

Add the hydrated gelatin to the warm curd and mix until fully incorporated.

Set the curd aside at room temperature.

Whip heavy cream until very fluffy and stiff, then set aside in the fridge until right before use.

Make Italian meringue by adding water and sugar to a small pan, ensuring all sugar is wet, and heat at medium heat.

Start whipping the egg whites while the syrup heats.

Remove the syrup from heat when it reaches 244°F and slowly add it to the whipped egg whites while continuing to whip until stiff and cool.

Check the temperature of the lemon curd; if it's still warm, cool it down with icy water, or slightly heat it if it’s too cold.

Re-whip the heavy cream if it has loosened while in the fridge.

Once the meringue has cooled to room temperature, add it to the cold whipped cream and fold gently until about 50% blended.

Add the lemon curd base and quickly fold until about 80-90% blended, then switch to a spatula to incorporate fully, cleaning the sides and bottom of the bowl.

Pipe the mousse into glass cups and chill in the fridge for at least a few hours to firm up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens