Best Fresh Lemon Mousse Recipe

This simple recipe doesn't call for raw eggs or gelatin to make a light and airy lemon mousse. It tastes great, is creamy, tart, and cool!  

– 1 large egg – 2 large egg yolks – 2/3 cup granulated sugar – 1/2 cup fresh lemon juice – 6 Tbsp unsalted butter, cut in piece – 1 cup cold heavy cream – 2 Tbsp confectioner's sugar



Whisk egg, yolks, and sugar in a 2-3 quart heavy-bottomed saucepan. Mix in lemon juice. Over medium-high heat, stir the butter almost constantly.

Step 1

Step 2

Switch to a silicone spoonula and stir, scraping the pan sides and bottom as the butter melts and thickens. 

Step 3

Remove from heat after a few seconds of stirring and a mild bubble. Make shiny, thick curd. To get the most curd through a strainer, use the back of your silicone spoonula. 

Step 4

Only little lumps of fried egg remain.  Cool the curd, then cover and chill until cold. Cooling thickens it.

Step 5

Whip cream and sugar until firm peaks form. Gently fold cold lemon curd until streak-free. Fill 4 glasses or jars with curd, cover, and refrigerate until serving.

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