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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!

Close-up of a glass of lemon mousse, garnished with mint, raspberries and lemon slices on a white plate with a spoon. There is a white bowl with lemon slices and more glasses of mousse in the background.

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!

A glass of lemon mousse, garnished with mint, raspberries and lemon slices on a white plate with a spoon. There is a white bowl with lemon slices and more glasses of mousse in the background.

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.

Top-down view of lemon mousse in a glass on a white plate with a spoon garnished with mint, lemon slices and raspberry, next to a small square bowl of lemon slices and another glass of mousse.

Looking for more Lemon Recipes?

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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4.96 from 63 votes

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. Made without raw eggs or gelatine.
Prep Time: 5 minutes
Chilling Time: 4 hours
Total Time: 5 minutes
Servings: 4

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.

Nutrition

Calories: 329kcal | Carbohydrates: 26g | Protein: 1g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 107mg | Potassium: 44mg | Sugar: 24g | Vitamin A: 875IU | Vitamin C: 0.3mg | Calcium: 39mg
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A glass of lemon mousse, garnished with mint, raspberries and lemon slices on a white plate with a spoon. There is a white bowl with lemon slices and more glasses of mousse in the background.

Close-up of a glass of lemon mousse garnished with mint, raspberry and a lemon slice with a spoon scooping out a bite of it.

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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70 Comments

  1. 5 stars
    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.

  2. 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.

    1. 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.

    1. I don’t think it would work as well as my method because using my method the lemon curd is distributed evenly.

  3. 5 stars
    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!

    1. 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?

      1. 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.

    2. 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

      1. 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!

  4. 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❣

    1. 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.

  5. 5 stars
    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.

  6. 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

  7. 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

  8. 5 stars
    Hi. Your recipe was recommended to me by a friend who said it was delicious!

    Can you use a manual hand mixer? Many thanks.

    1. 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 :-)).