Want to prepare a delicious, fresh, creamy and pleasant dessert for summer hot days? This lemon mousse is simple and has excellent presentation.
![Lemon mousse on a glass bowl](https://www.foodfromportugal.com/content/uploads/2013/01/lemon-mousse-01.jpg)
TABLE OF CONTENTS
INGREDIENTS FOR LEMON MOUSSE
Here you'll find all the ingredients needed to make this recipe:
- Lemon juice
- Heavy whipping cream
- Powdered sugar
- Granulated sugar
- Egg yolks
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE LEMON MOUSSE
Step 1: Beat the cream with a tablespoon powdered sugar until stiff peaks form.
Step 2: Beat the egg yolks and the sugar until a creamy mixture. Add the lemon juice and beat for 2 to 3 minutes until it's nicely incorporated. Finally, fold gently with a spatula the whipped cream.
Step 3: Pour the mousse on individual bowls and refrigerate for three to four hours.
Step 4: Remove from fridge and serve.
YOU MAY ALSO LIKE
- Chocolate and cream mousse
- Lime mousse
- Banana mousse
- Soft fruit mousse
- Strawberry mousse
- Coffee mousse
- Strawberry and biscuit mousse
- Chocolate mousse
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Lemon mousse
![Lemon mousse on a glass bowl](https://www.foodfromportugal.com/content/uploads/2013/01/lemon-mousse-01-236x300.jpg)
Want to prepare a delicious, fresh, creamy and pleasant dessert for summer hot days? This lemon mousse is simple and has excellent presentation.
- 100 ml (1/2 cup) lemon juice
- 300 ml (2/3 pint (315 ml)) heavy whipping cream
- 1 tablespoon powdered sugar to beat the cream
- 150 grams (2/3 cup) granulated sugar
- 3 egg yolks
- Beat the cream with a tablespoon powdered sugar until stiff peaks form. Reserve in the fridge.
- In an electric mixer, beat on medium speed the egg yolks and the sugar until a creamy mixture. Add the lemon juice and beat for 2 to 3 minutes until it's nicely incorporated. Finally, fold gently with a spatula the whipped cream.
- Pour the mousse on individual bowls and refrigerate for three to four hours.
- Remove from fridge and serve.