Total Time
Prep 15 mins
Cook 15 mins

Light and fresh - perfect for Mother's Day or a spring brunch.

Ingredients Nutrition


  1. Beat eggs and sugar until pale, about 5 minutes.
  2. Beat butter into sugar mixture in a thin stream.
  3. Add lemon juice.
  4. Pour into top of double-boiler.
  5. Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).
  6. Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.
  7. Beat cream until soft peaks form.
  8. Fold into chilled custard.
  9. Serve in stemmed glasses, garnished with mint.


Most Helpful

Sorry because I do not write English very well. This mousse is fantastic, really, really good. The only change I made was 1 1/4 cup of sugar instead 1 cup. Tanks for this recipe. LAU1319

Lau1319 May 17, 2003

Fabulous! Needed a small lemon dessert for a girls' night food pairing/wine tasting. Thanks for the tip about adding the zest with the lemon juice. I put it into a large ziploc and squeezed it into 11 champagne glasses. Garnished with a single red raspberry. Gorgeous! They might start believing I can cook!

learningtolikecooking November 06, 2009

This is very light and fresh tasting, I think it had just the right amount of lemon flavor for us, I loved the added lemon zest which I added with the lemon juice. The two hour fridge time was right on. I would like to try this recipe with fresh lime juice as well. Thanks for sharing this recipe, its one I plan on making again. Made for the Taste of Yellow in the cooking photo forum.

Calee May 15, 2009

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