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Lemon Mousse

A light and airy lemon mousse made with fresh ingredients for a comforting dessert that feels like home.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Mousse
  • 480 ml double cream Use heavy cream for best results.
  • 240 ml freshly squeezed lemon juice Fresh lemons are recommended for the best flavor.
  • 200 g caster sugar Adjust sugar to taste if necessary.
  • 10 g lemon zest About 2 teaspoons.
  • 4 large egg whites Ensure bowls are clean for best whipping.
  • 5 ml vanilla extract About 1 teaspoon.
  • 1 pinch salt

Method
 

Preparation
  1. Whisk together the lemon juice, lemon zest, and caster sugar in a bowl until the sugar dissolves.
  2. In a separate bowl, whip the double cream until soft peaks form.
  3. In another clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
  4. Carefully incorporate the lemon mixture into the whipped cream, folding gently.
  5. Fold in the beaten egg whites until fully combined.
  6. Spoon the mixture into individual serving dishes, cover, and refrigerate for at least 2 hours to set.

Notes

Serve chilled, optionally topped with extra lemon zest. Store covered in the refrigerator for up to 3 days.