Fresh Lemon Mousse

We celebrated Mother’s Day last Saturday with a big dinner out and dessert back at our new condo.  As I mentioned, I was struggling with what to make but ultimately decided on a fresh lemon mousse.  The recipe can be found on Williams-Sonoma’s blog called taste, in their Dessert of the Day cookbook, or at the end of this post.  My best friend gave me this book as a wedding gift and I LOVE it.

I had never made mousse before, but the recipe was very easy to follow – and most importantly, delicious!



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Fresh Lemon Mousse

  • Yield: 8 1x


  • 2 1/4 tsp. (1 package) unflavored powdered gelatin
  • 1 cup (8 oz./250 g) granulated sugar
  • 1/8 tsp. kosher salt
  • 2 tsp. finely grated lemon zest
  • 2/3 cup (5 fl. oz./160 ml) fresh lemon juice (from about 8 lemons)
  • 4 egg yolks
  • 2 cups (16 fl. oz./500 ml) heavy cream
  • 1/4 cup (1 oz./30 g) confectioners’ sugar


  1. Pour 1/4 cup (2 fl. oz./60 ml) water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes. Stir in the granulated sugar, salt, lemon zest and juice and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and the gelatin melts completely, 6 to 8 minutes. Do not allow it to boil. Set the saucepan in an ice bath until the mixture is cool to the touch. Remove the pan from the ice bath and let sit at room temperature.
  2. In a bowl, using an electric mixer, beat the cream and confectioners’ sugar on medium speed until soft peaks form, 4 to 6 minutes. Using a rubber spatula, fold in the lemon mixture until smooth. Spoon the mousse into 6 to 8 custard cups. Refrigerate the mousse until chilled, 2 to 3 hours. Remove from the refrigerator about 20 minutes before serving. Serves 6 to 8.





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