Lemon Mousse

"Light and fresh - perfect for Mother's Day or a spring brunch."
photo by Calee photo by Calee
photo by Calee
Ready In:




  • Beat eggs and sugar until pale, about 5 minutes.
  • Beat butter into sugar mixture in a thin stream.
  • Add lemon juice.
  • Pour into top of double-boiler.
  • Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes. Add lemon zest (but not if you want a smooth custard).
  • 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.
  • Beat cream until soft peaks form.
  • Fold into chilled custard.
  • Serve in stemmed glasses, garnished with mint.

Questions & Replies

  1. can this be frozen?


  1. 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
  2. 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!
  3. 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.
  4. This is such a simple recipe that is a great finisher to a heavy meal. it is very light and refreshing, and makes 6 ig portions. definately a keeper!! was a hit all round
  5. This recipe is absolutely delicious. The only thing I would change next time would be to put a dollop of the whipped cream on top of the lemon mousse (in the serving glass) instead of folding it into the mousse. It was a perfect dessert following a grilled salmon dinner.


  1. This moose reminds me of the filling of a lemon chiffon pie ... one of my favorites. The only thing I would change in the future is to substitute a bit of lemon extract for the lemon zest to get a fully smooth texture.


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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