Lemon Mousse

Lemon dessert served in glasses
Delicious, Tangy, Lemon Mousse

Lemon Mousse – Easy Dinner Party Dessert

Tangy, refreshing, creamy and delicious – Lemon Mousse is a perfect dessert for a dinner party – or when you just want something a little extra special. It’s also good because you can make it a few hours in advance – in fact it is best when it has had time to get really chilled all the way through. When cooking for friends I prefer to keep the time as much as possible, for chatting and enjoying their company, and the minimum time in the kitchen, so prepare ahead dishes are the best!

Delicious lemon mousse recipe – for that special someone – yet low cost and easy to prepare. Best when chilled for a few hours

For all its deliciousness, Lemon Mousse is a really low cost recipe. You can even dress it up a bit to make it look extra posh. Use lemon rind or thin dark chocolate pieces, mint leaves or may be even a few nuts.

Who would know that it is less than 50p a person to prepare – and it is much better than anything you can get from the supermarket.

Serve in a pretty small tumbler, whiskey glass or dessert dishes. If you don’t have any, these sort of things can often be picked up for a small cost at your local charity shop.

Quick Dessert To Make – A Few Tips

This recipe only takes a few minutes to make. Ideally you will need an electric whisk, but this can be done by hand with a balloon whisk. Make sure the whisk and bowl you use for your egg whites is completely clean and grease free.

This recipe is for three/four people but you can easily helve the quantities for two people. It is best to buy ‘unwaxed’ lemons as you going to use the zest, as well as the juice. If you can’t get unwaxed, just give the lemons a good scrub with water to remove the coating.

When you whip the cream with the sugar and lemon rind, make sure you whip until it thickens but has not got too stiff. Remember that you still have to stir in the whipped egg white and this will be difficult if the mixture is too stiff. Whip it until it is soft but thick.

Separate Eggs Carefully

Separating Eggs

Separate the egg from the yolk with care. Not a spec of egg yolk should touch the white or it will not whip up properly. It is no problem if you don’t have an egg separator. Just crack the egg in the middle, let the white fall away, while you keep the yolk in one side of the broken shell.

Then, gently transfer the yolk to the other side, to ensure all the white has been collected. Make sure there are no stray bits of shell in the white. If there are, these can be extracted using a clean teaspoon.

Pop the egg yolk in a separate container. If the container doesn’t have a lid, cover with clingfilm to stop it drying out.

Lemon Mousse


Serves 3/4

Ingredients

  • 300ml double cream
  • 2 lemons
  • 60g / 2oz caster sugar
  • 2 egg whites

Cooking Directions

  1. Grate the zest from the lemons (retain a small amount for decoration, if desired)

  2. Place the cream, lemon zest and sugar in a bowl

  3. Whisk until thick and still soft

  4. Stir in the juice of the lemon

  5. In a separate bowl, whisk the egg whites until stiff

  6. Fold the egg white into the cream mixture

  7. Divide the mixture in three or four bowls

  8. Decorate with lemon zest or dark chocolate shavings

  9. Place in the fridge to chill for several hours

More Dessert Recipes

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Comments

  1. Tass says

    One other thing. I found this top tip for separating eggs on you tube. It works brilliantly.

    Break the egg carefully into a bowl.

    Using a clean empty water drinks bottle or similar, squeeze the bottle to expel some air, place the mouth of the bottle over the yolk and release the sides – this sucks the yolk up into the bottle!

    You have to tip the bottle upright quickly to keep the yolk in. If it slips back into the bowl just repeat.

    It may be easier to watch it on you tube first!!

    Thanks,

    Tass

  2. Tass says

    Hi Penny,

    I haven’t tried your lemon mousse yet.

    I have an eggless chocolate mousse recipe to share- my Dad’s got an egg intolerance.

    It’s rich so a little goes a long way. This quantity filled a large round pyrex dish, the sort that comes with a lid.

    250g milk chocolate, melted. – I guess you could use less if dark choc?

    300ml double cream, whipped until it’s in soft peaks

    About the same quantity of reduced fat creme fraiche

    (I shop at Aldi so it’s all cheap)

    Just melt the chocolate, stir in the creme fresh, then gently fold in the whipped double cream.

    Chill and serve.

    It got the thumbs up from small kids to my 80 year old Dad – even impressed the guests. It was quick to make.

  3. says

    Just wanted to say I’ve only just found your blog and have just made the lemon mousse. It’s delicious and I have blogged about it.
    Many thanks.
    Joy

  4. butijustwantedapintofmilk says

    looks good. I haven’t tried it yet, but a top tip in a kid’s recipe book for separating eggs was to break the egg onto a saucer or small plate, put an egg cup on top of the yolk and hold it on whilst you poor the white away into another bowl (hope that makes sense).

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