Description
This Easy Lemon Mousse is a light, airy dessert bursting with fresh lemon flavor. Made with whipped heavy cream, sugar, lemon juice, zest, and vanilla extract, it requires no baking and is perfect for a refreshing treat that sets beautifully in the refrigerator.
Ingredients
Scale
Ingredients
- 1 cup heavy whipping cream, chilled
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (approximately 2 lemons)
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Whip the cream: In a large mixing bowl, whip the chilled heavy cream with an electric mixer on medium speed until soft peaks form, which means when you lift the beaters, the cream holds its shape but has a slight droop.
- Add sugar gradually: Slowly add the granulated sugar while continuing to whip until stiff peaks form. Be careful not to overwhip, or the cream may become grainy or start turning into butter.
- Mix lemon ingredients: In a separate bowl, combine the fresh lemon juice, lemon zest, and vanilla extract to create the lemon flavor base.
- Fold lemon mixture: Gently fold the lemon mixture into the whipped cream using a spatula, being careful not to deflate the mousse’s airy texture. Mix until fully incorporated and smooth.
- Portion mousse: Spoon the lemon mousse into serving glasses or bowls and smooth the tops for a neat presentation.
- Chill: Place the mousse in the refrigerator and chill for at least 2 hours to allow it to set and develop its light, creamy texture.
- Garnish and serve: Before serving, garnish with extra lemon zest, a sprig of fresh mint, or a thin lemon slice for an elegant finish.
Notes
- Use freshly squeezed lemon juice for the best bright and natural flavor.
- Make sure the heavy whipping cream is well chilled for easier whipping.
- Do not overwhip the cream to maintain a silky texture.
- This mousse is best served within 24 hours of making for optimal freshness.
- Garnishes are optional but add a lovely presentation touch.
