Light, fluffy, and bursting with bright citrus flavor, this lemon mousse is the perfect dessert for any occasion. Easy to make and irresistibly refreshing, it’s a sweet treat you’ll want to savor!
Ingredients
- 1 cup heavy whipping cream, chilled
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup powdered sugar
Instructions
- Whip the cream:
- In a large mixing bowl, beat the chilled heavy whipping cream until soft peaks form. Gradually add granulated sugar, lemon juice, and lemon zest, beating until stiff peaks form. Cover and refrigerate.
- Whip the egg whites:
- In a separate clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add powdered sugar, beating until stiff, glossy peaks form.
- Fold together:
- Gently fold the whipped egg whites into the whipped cream mixture, being careful not to deflate the mousse. Mix until fully incorporated and smooth.
- Chill:
- Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours before serving.
- Serve:
- Garnish with fresh lemon zest, whipped cream, or a slice of lemon for presentation.
Nutrition (Per Serving):
- Calories: 190
- Carbohydrates: 18g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Sugar: 17g
- Sodium: 20mg
Tips for Perfect Lemon Mousse
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor.
- Room Temperature Egg Whites: Let egg whites sit at room temperature for 15–20 minutes before whipping for better volume.
- Make Ahead: Prepare the mousse up to a day in advance and store it covered in the refrigerator.