Lemon Mousse Recipe
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
Ingredients
- 1/2 cup lemon curd
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
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.
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
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!
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.
Very easy and impressive guests loved it
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?
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!
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!
Amazing taste and easy to do! Would definitely recommend!
The texture and the color were great bu it had a slightly metallic taste. What could I have done wrong?
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
Can this mousse be frozen?
I ran out of whipping cream! Can I make this using cool whip?
I don’t think cool whip will work in this recipe, sorry.
Do you think this mousse would hold up as a cake filling?
I don’t think it would hold up as a cake filling.
that’s too bad! :( thank you!
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
Made this for Easter using store-bought lemon curd. It was very simple to make but next time I will cut down on the powdered sugar just a bit. It was a little sweet for my taste. I let it set overnight in the fridge and the consistency was perfect; very light and the perfect dessert for an Easter feast. I used fresh strawberries and blueberries for garnish.
Can this recipe be quadrupled and made in a large bowl rather than individual cups? I’d like to make it for large crowd coming for Easter dinner. Thanks.
I have not tried making it in a large bowl so I’m not 100% sure if it works. Depending on the size and depth of the bowl it will take longer to set so I would definitely make it the day before. A shallow bowl, like a 13×9-inch baking pan, would probably work best.
Thanks for the speedy response Julia. I will give it a go and can let you know.
Anne
Would it work if you whipped the cream first and then folded in the lemon curd?
I don’t think it would work as well as my method because using my method the lemon curd is distributed evenly.
Admittedly I was reluctant as other lemon mousse recipes were more complicated. I did a test run before I make this for a group of 30, using jarred lemon curd thinking I’d make homemade later for my guests. Nope! This is PERFECT as is! Definitely a company worthy dessert!
Hi! I would also like to try making this for a large group and having them serve themselves how much they want (since I’m also making chocolate mousse), so I wanted to avoid portioning it out into small cups beforehand. Would it be possible to leave it in the larger bowl overnight?
I haven’t tried making it in a larger bowl, but I think you could definitely leave it in the larger bowl overnight in the fridge.
Could you tell me your conversions for so many as I’m thinking of making this for larger groups and being in the UK the cup recipe is difficult for me to convert! Thanks
There is a little button next to the Ingredients heading in the recipe card where you can switch from US customary to metric measurements. Hope this helps with making it for a larger group!
I made this exactly as the recipe said excepting I used a bit more lemon juice in the curd can’t help myself (lemon crazy) well my guests raved over it thank you so much for sharing❣
Can I use double cream ?
Yes, you can! Double cream is the British term for heavy or whipping cream in the United States. The only difference is that it’s a bit easier to overwhip because it is a little thicker than whipping cream.
Great receipe!! Smoth and creamy. Also it was made with your easy lemon custard receipe, which turned out awesome! I wish I could attach the picture.
Hi Julia
This recipes looks and sounds amazing.
Can I add a digestive Biscuit base to it? Will you recommend that or should I stick to your recipe as is?
Many thanks
Latha
Yes, you could definitely add a digestive biscuit base.
Hi,
I’m in the UK, when you say powdered sugar, do you mean icing sugar or caster sugar? Would like to try this little lemon mousse recipe.
Many thanks
Icing sugar is what you want to use for this recipe.
Hi. Your recipe was recommended to me by a friend who said it was delicious!
Can you use a manual hand mixer? Many thanks.
Yes, you could use a manual hand mixer it might just take longer. But I would not recommend using a whisk (only if you have really strong arms :-)).
Can this be doubled or better to make two separate batches?
Yes, you can double this recipe! – Julia
I bought lemon curd from the store on a whim. And I was excited to find this recipe. I licked the beater after mixing, it tastes great so I’m really looking forward to dessert. :) Thanks for sharing!
can I make this recipe the night before a brunch I’m serving?
Yes, sure!
This looks absolutely delicious and I can’t wait to try it!
Your recipes, especially the additional tips, are brilliant. Thankyou for them!
Hi just made this with whipping cream didn’t really get peaks when whisking , will it set in fridge ?
As long as it was not soupy it should set just fine in the fridge!
I made the mistake of substituting half & half for the heavy whipping cream & the result was a lemon curd soup. So disappointed.
Oh no! Yes, it will only work with heavy whipping cream because half and half has much less fat and doesn’t get firm.
This recipe was absolutely delicious, and exactly what I was looking for! Great job!
Thank you so much for the great review, Brittany! I’m so happy you like the recipe.
I only have a hand electric mixer,wii that work?
Yes, a hand mixer will work too!
cant wait to try your reipes
I am able to eat this in the cafe, at lunch and at dinner without any problems .. hahaha .. looks delicious .. Congratulations on the article .. I will try to do in the next weekend