This Easy Lemon Mousse is so delicious – whip it up for dessert tonight!

This Easy Lemon Mousse can be whipped up for dessert tonight - so fresh and creamy!
Easy Lemon Mousse | youcanbakethis.com | Photography by: MavrenLee_Photography

This Easy Lemon Mousse is exactly what the title says – easy! It’s perfectly tart, but smooth and creamy and sweet – all at the same time. And I do have a particular love of mousse, any flavour really, just mousse. I think it’s because it is nice and light and so you don’t really know how many calories you’ve consumed until you’ve eaten a bowl full… And there are soooo many flavours that you can make. I think I may end up with a recipe section just for mousses! You know what – that wouldn’t be such a bad thing at all…

This Easy Lemon Mousse can be whipped up for dessert tonight - so fresh and creamy!
Easy Lemon Mousse | youcanbakethis.com | Photography by: MavrenLee_Photography

A friend of mine gave me a bag of lemons a couple of weeks ago – and when I say a bag, I mean about 30 lemons! I’m determined to use them all and not waste any, so my house is full of lemon flavoured everything! I’m not complaining though, I love lemon flavoured anything – cream cheese frosting (on banana cake, yum!), lemon cakes, lemon desserts, lemon meringue pies and of course this lemon mousse.

And because there’s a lovely tartness to this mousse, topping it with whipped cream or some meringue is just perfect. I crushed up some shortbread and sprinkled it on the top of these babies. It added a nice little bit of crunch. Actually, after the pics were taken I added another spoonful to the top of one and got stuck in!

This Easy Lemon Mousse can be whipped up for dessert tonight - so fresh and creamy!
Easy Lemon Mousse | youcanbakethis.com | Photography by: MavrenLee_Photography

Easy Lemon Mousse

  • Servings: 6 small ramekins
  • Print
Credit: www.youcanbakethis.com

Ingredients

– 1 cup sugar
– 3/4 cup fresh lemon juice (about 3-4 lemons)
– 8 egg yolks
– Zest of 2 lemons
– 1 1/2 cups cream (thick or thin as long as it’s whippable)
– 1/2 cup of extra cream, whipped, for decoration

Combine the sugar, lemon juice, zest and egg yolks in a small saucepan and whisk to combine.
Over medium heat stir constantly until the mixture coats the back of a wooden spoon. This should take 5-7 minutes.
Spoon into a bowl and cover with plastic wrap. Place in the fridge until cool.
In a separate bowl, whip the cream.
Gently fold the lemon mixture into the whipped cream until nicely combined.
Spoon the mixture into ramekins or other decorative dishes and refrigerate until firm (around and hour).
Top with some whipped cream and some crumbled shortbread or nuts as you prefer.

Makes approximately 6 small ramekins.

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5 thoughts

  1. You had me at lemon. Then lemon became divine decadence. A dessert of great elegance and even more elan. The perfect adding to any meal. Bravo Virginia

    1. So true Virginia. I’ve been given soooo many lemons lately and I’m loving making sweet things with them! Laurel x

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