Lemon Mousse is made with only 3 ingredients and can be whipped up in minutes! A tangy and sweet cold summer dessert that will impress your guests and is dangerously delicious, yet SO easy to make from scratch. This easy mousse is perfect for spring and summer days!
This quick and easy Lemon Mousse with lemon curd is a great fresh and bright dessert that is perfect for the warmer months and bursting with summer flavors! Like my Easy Lemon Cream Pie Recipe, this simple recipe is a perfect make-ahead dessert that can be whipped up the day before and then chilled in the fridge until you are ready to serve it.
It’s so light and airy, your guest will love this decadent dessert that tastes like you slaved away for hours in the kitchen, yet it can be made in less than 5 minutes! In my opinion, making a fancy dessert doesn’t need to be difficult. A few simple ingredients and you have a dessert that everyone will love.
The best thing about this mousse besides its deliciousness is that it’s made with simple ingredients. It is made without gelatin and without raw eggs. The lemon curd gives it its lemon flavor and cream makes it fluffy and airy. Just whip everything up and put it in the fridge. So easy! This simple Lemon Curd Mousse is a light and airy treat that would be perfect for any spring or summer occasion like Mother’s Day, Easter, Wedding Showers, or Baby Showers!
Tips and Tricks for Making Lemon Mousse
- To make this easy mousse with lemon curd you need only three ingredients: Heavy whipping cream, powdered sugar, and Lemon Curd. You can find Lemon Curd
at most grocery stores but it’s also easy to make it from scratch (here is my recipe for Easy Lemon Curd). - To make the mousse whip better it’s best to use really chilled cream. You could also chill your bowl and whisk in the fridge or freezer before you start to make this lemon mousse.
- This recipe makes about 4 x 1/2 cup of mousse per glass which I find enough for a light summer dessert. Serve this lemon mousse chilled straight from the fridge, it tastes best when it is really cold.
- I garnished the mousse with fresh raspberries, mint leaves, and a small lemon slice but you could use any berries or add a whipped cream swirl on top.
- Making this dessert one day in advance is perfect for parties or special occasions. Just chill it in the fridge until you want to enjoy it! This lemon mousse lasts in the fridge for about 2 days.
at most grocery stores but it’s also easy to make it from scratch (here is my recipe for 
Looking for more Lemon Recipes?
- Easy Lemon Raspberry Cake
- Raspberry Lemon Curd Cupcakes
- Easy Lemon Sheet Cake Recipe
- Moist Lemon Cake Recipe
- Lemon Puff Pastry Pockets
Tools used to make this Lemon Curd Mousse Recipe
Lemon Curd
: Use a good quality Lemon Curd or make your own, it’s super easy! Here is my recipe: Easy Lemon Curd Recipe
Stand Mixer
: My most used kitchen appliance and it’s so pretty it can sit on the counter as decoration!
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Lemon Mousse Recipe
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment combine lemon curd, cold heavy whipping cream, and powdered sugar.
- Whip until stiff, for about 3-5 minutes.
- Divide between 4 glasses. Then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Nutrition Information
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Stephanie says
I made this and it I whipped the cream first and then added the powdered sugar and the lemon curd and it turned out great. I used Trader Joe’s lemon curd. Super yummy and so easy. Thank you!
ChefRas Papi says
I tried it and my pastry chef loved it, even the guests kept asking for more. Amaizing stuff.
Trixie says
This is delish.. tho I feel like I need 2 add more curd and probably beat it for longer as mine was more like lemon flav whipped cream. Still dish tho! Would beating it more make a diff? :) thanks for this delish receipe
Bren says
With it being a mousse, it is not supposed to have a strong lemon taste. Supposed to be light and smooth
Carolyn Hahn says
This was delicious. I doubled the recipe, and I looked at the comments about how mixing everything at once made it less stiff, but I decided to mix everything at once anyway. I did chill the bowl and beaters and yes, at the several minute mark I did think it was not stiffening up. But I increased the mixer speed and kept on and lo and behold–it formed soft peaks. It’s a really delicious, elegant desert, and so simple. Thank you for sharing it!
Sumitra Sen says
Tried the mousse recipe with your home made lemon curd…. Was perfect!!!!
Sally walls-Pereyra says
It’s delicious, but where are the nutritionals? People mentioned them, but I don’t see them.
Thanks!
Superstarr says
I came across this recipe and read the reviews first as I usually do. One thing that stands out to me is that everyone had trouble with the mousse becoming – well – moussey. That’s because you should never ever dump everything in the bowl of your mixer and try to mix it all at once.
Make the whipped cream first, then gently fold in the lemon curd. I made a triple batch of this tonight using that method – the same method used with any mousse recipe – and it turned out fantastic.
I also made some sugared raspberries to put on top. Yum!
Carol says
Super simple and really delicious. I served it on top of crunchy meringue, which was a hit. I didn’t manage to get the fluffiness or stiffness I had hoped for, despite using my kitchenaid whip and cold whipping cream. Don’t know why. Either way I will still make it again because it was do refreshing and easy to make.
Angela Rawe says
Very easy and impressive guests loved it
Anita Sudano says
We had this Lemon Mousse at a friend’s house last night and it is absolutely delicious! My question is regarding the nutritional information that is listed with the recipe. Is what is listed (calories, fat, carbs, etc) per serving size or for the entire amount?
Cindy says
I haven’t made it yet, but should do it soon as possible:) Can I have the mousse a bit longer in the refrigerator if I’m busy with other things? Hope it will be a success!
Marjorie says
I made the recipe using everything g you stated! Including your lemon curd recipe to start! Which tasted amazing! My only problem is I could not get the mousse to stiffen up! The taste was awesome! But it was a little to liquidy! I know I must have done something wrong! When I went to culinary school sometimes the bowls wouldn’t be cold enough and we would put a bowl with ice under to help cook it. Tried that but it didn’t work so well still. Great recipe though. Definitely will try again and master it!
Britny says
Amazing taste and easy to do! Would definitely recommend!
KB says
The texture and the color were great bu it had a slightly metallic taste. What could I have done wrong?
Julia says
The metallic taste can either come from using aluminum or metal bowls because of the pH of lemon juice metal ions from cookware can leach out or from using powdered sugar that has been in contact with air and has started to oxidize, this can happen when the box has not been closed airtight, lemon juice (or any other acid) will exacerbate the metallic taste. Hope this helps! – Julia
Amanda Scott says
Can this mousse be frozen?
Whitney Price says
I ran out of whipping cream! Can I make this using cool whip?
Julia says
I don’t think cool whip will work in this recipe, sorry.
Amy says
Do you think this mousse would hold up as a cake filling?
Julia says
I don’t think it would hold up as a cake filling.
Amy says
that’s too bad! :( thank you!
Stephanie says
Like the others mentioned I couldn’t get the right stiffness I was looking for however as someone else pointed out its prolly because everything was thrown into the bowl at once. ..However this recipe is a keeper and you won’t be disappointed . ………..I will make this again folding the lemon curd in after I whip the cream .The lemon curd recipe I followed on your link was incredible as well! Thanks for caring and sharing ..
Juliet says
Hi Julia,
I’m just going on taste at the moment while the desserts firm up in the fridge, but the early signs are good as the mixture flavour is delicious! I was a bit nervous about over-whipping, so I’m not sure I made it as firm as it was meant to be, but from what you say, it will thicken up a bit in the fridge. Think this recipe will become a firm favourite. Thanks for all the tips.
Juliet