This Easy Lemon Mousse is light, fluffy, and bursting with fresh lemon flavor — made with mascarpone, cream, and powdered sugar in just 10 minutes.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know those days when you’re craving something sweet, but the thought of turning on the oven feels like running a marathon? Yeah, that’s how this Easy Lemon Mousse came into my life. I remember it vividly — it was one of those humid afternoons when even my cat refused to move, and yet, I still wanted dessert. Something cold. Something bright. Something that felt like sunshine in a spoon.
I had two lemons sitting on the counter, looking a little too smug for their own good. And somewhere between frustration and inspiration, I thought, why not mousse? Ten minutes later, I was standing there, licking a spoon, half in disbelief. I’d made something that tasted like it came straight out of a fancy café — you know, the kind where they write the menu in French and charge extra for air.
Later that night, I brought it over to my sister’s house for dinner. She’s the type who always “accidentally” makes five side dishes and still asks if she has enough food. When she tried it, she stopped mid-bite and just said, “Wait. You made this?” I don’t think I’ve ever been prouder of myself in a kitchen moment.
Ever since then, this lemon mousse has been my little secret weapon. It’s ridiculously easy, but no one ever believes me when I say that. And honestly, I kind of love that.
Why You’ll Love This Easy Lemon Mousse Recipe?
If I could sum this recipe up in one word, it would be effortless. You don’t need to bake, you don’t need to chill overnight, and you definitely don’t need to stress. It’s one of those rare desserts that’s both light and luxurious — creamy, tangy, sweet, and just a little indulgent.
The first bite? It’s like eating a lemony cloud. You get that bright citrus flavor that hits your tongue, then melts away into something silky and smooth. It’s a dessert that manages to be both refreshing and cozy, which sounds like a contradiction, but trust me, it’s not.
Plus, it looks fancy enough to serve at dinner parties, but it’s secretly so simple that you could whip it up while gossiping on the phone. And the best part — it’s the kind of dessert that makes people smile before they even taste it.
Ingredient Notes:
You only need four ingredients for this lemon mousse, and each one plays a role. Here’s the lineup:
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Lemons: Please, please use fresh lemons. The bottled stuff won’t do this dessert justice. The zest is where all the real flavor hides — it’s floral, fragrant, and brings the mousse to life.
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Heavy Cream: This gives you that cloud-like texture. Whip it until it’s soft and dreamy, not stiff — think “pillow, not brick.”
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Mascarpone Cheese: It’s creamy, rich, and slightly sweet. It also makes you feel like an Italian nonna, even if you’re just wearing pajama pants and slippers.
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Powdered Sugar: The unsung hero here. It dissolves easily, keeping the mousse smooth instead of grainy.
It’s simple, but when these ingredients come together — magic.
How To Make Easy Lemon Mousse?
If you’ve got 10 minutes, you can make this. No exaggeration.
Step 1: Zest and Juice Those Lemons
Grab your lemons and zest them finely. (You’ll thank yourself later — it makes the whole kitchen smell incredible.) Then juice one or two halves until you’ve got about 4 teaspoons. You can add a little extra if you love a stronger citrus flavor. I always do.
Step 2: Whip It Good
In a big mixing bowl, whip together the mascarpone and heavy cream until you get soft peaks — about 3 minutes. Add your powdered sugar, lemon zest, and lemon juice, then whip again until thick and creamy. You’ll know it’s perfect when it looks like sunshine and feels like silk.
Step 3: Chill and Serve
Spoon it into cute little glasses, ramekins, or honestly, just a bowl — no one’s judging. Chill for at least an hour before serving. I like to sneak a spoonful straight from the fridge when no one’s looking. It’s that good.
Storage Options:
This mousse keeps beautifully for up to 3 days in the fridge, covered tightly. It actually tastes even better after a few hours when all the flavors meld together. Just don’t freeze it — the texture turns weirdly grainy, and it loses its magic.
Variations and Substitutions:
The fun part about this mousse? It’s so easy to customize.
Want To Save This Recipe?
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Berry Lemon Mousse: Add a spoonful of raspberry jam or a swirl of blueberry sauce on top. Gorgeous and delicious.
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Lime Twist: Swap lemons for limes if you’re feeling tropical. It’s like key lime pie without the crust.
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Coconut Cream Version: Replace some of the heavy cream with coconut cream for a summery, beachy flavor.
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Cheesecake Vibes: Use cream cheese instead of mascarpone for a slightly tangier, cheesecake-like mousse.
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Add Crunch: Sprinkle crushed shortbread or graham crackers on top for texture.
Basically, it’s impossible to mess up — and that’s my kind of dessert.
What to Serve with Easy Lemon Mousse?
This mousse shines all on its own, but if you’re feeling extra:
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Fresh Berries: Strawberries and blueberries balance out the lemon beautifully.
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Shortbread Cookies: Buttery, crumbly, and perfect for scooping.
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Whipped Cream: Because, well, why not?
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A Glass of Prosecco: Lemon mousse and bubbles? Heaven.
Frequently Asked Questions:
Can I use bottled lemon juice?
Technically, yes. But please don’t. The fresh flavor is what makes this special.
Can I make it lighter?
Sure — swap half the mascarpone for Greek yogurt. It’ll be tangier and still delicious.
Can I freeze it?
I wouldn’t. It changes the texture. Keep it cold in the fridge instead.
This Easy Lemon Mousse is one of those recipes that feels like a small victory every time I make it. It’s simple, bright, and ridiculously satisfying. Whether you’re making it for guests or just yourself on a random Tuesday night (been there), it never disappoints.
So go on — grab those lemons and whip up a little sunshine. And if you end up eating it straight from the bowl? Well, you’re in good company.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Lemon Mousse
Ingredients
- 2 fresh lemons
- 2 cups heavy whipping cream
- 8 oz mascarpone cheese softened
- 1 cup powdered sugar
Instructions
Prepare the lemons:
- Finely grate the zest of both lemons, taking care to avoid the bitter white pith. Juice one to two halves, measuring out approximately 4 teaspoons of fresh lemon juice. Set both the zest and juice aside.
Whip the cream and mascarpone:
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the heavy whipping cream and mascarpone cheese. Whip on medium speed for about 3 minutes, or until smooth and soft peaks begin to form.
Incorporate the sugar and lemon:
- Add the powdered sugar, lemon zest, and lemon juice to the whipped mixture. Continue to beat for an additional 1–2 minutes, or until the mousse becomes thick, smooth, and holds its shape. Be cautious not to overwhip, as the texture may become grainy.
Chill the mousse:
- Spoon the mousse into a large serving bowl or divide evenly among individual dishes, glasses, or ramekins. Cover and refrigerate for at least 1 hour before serving. The mousse will continue to firm as it chills, developing a rich and velvety texture.
Serve and garnish:
- Before serving, garnish with additional lemon zest, fresh berries, or a sprig of mint, if desired. Serve cold and enjoy this light yet indulgent dessert.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
