Name: Easy Lemon Mousse Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: French
Ingredients: 175 g dry biscuits (Breton pancakes type); 60 g warm melted sweet butter; 2 small organic yellow lemons (to extract 50 g juice and zest of half a lemon); 250 g mascarpone cheese; 3 medium eggs, separated; 80 g granulated sugar (divided: 20 g for egg whites, 60 g for egg yolks)

Jump to Recipe· 4.4 from 11 reviews

I am truly excited to share this Easy Lemon Mousse Recipe with you because it perfectly captures the bright and fresh flavor of lemons in a light, airy dessert that feels both indulgent and refreshing. From the crumbly biscuit base to the smooth mascarpone-lemon mousse on top, every spoonful feels like a little celebration in your mouth. It’s so simple to prepare, yet it impresses with its delicate texture and zingy taste, making it one of my absolute favorite treats to whip up when I want something cool and sophisticated without any fuss.

Why You’ll Love This Easy Lemon Mousse Recipe

For me, what makes this lemon mousse stand apart is the balance of flavors and textures. The tartness of fresh lemon juice combined with just the right amount of sweetness creates a bright, invigorating taste that wakes up your palate. Then, the mascarpone adds that lovely creamy richness without being overpowering. The crunchy biscuit base grounds all those flavors with a buttery, satisfying crunch that contrasts beautifully with the mousse’s lightness. I honestly could eat this for breakfast, dessert, or anytime in between!

I also love how easy it is to make. Sometimes desserts that look elegant can be intimidating, but this Easy Lemon Mousse Recipe is surprisingly quick and straightforward. I can get everything ready in about 25 minutes and then just wait for it to chill, so it’s perfect for last-minute guests or weeknight dinners when you want to impress without spending hours in the kitchen. Plus, it’s great for special occasions like family gatherings or holidays because it feels so fresh and elegant, yet everyone can enjoy it.

Ingredients You’ll Need

A clear glass bowl is placed on a white marbled surface, containing a smooth, pale yellow mixture filling most of the bowl. On top of this base, three dollops of thick white cream sit side by side, contrasting with the yellow below. The bowl's round rim is thin and clear, gently capturing the light. The overall look is clean and fresh, showing a simple, airy mixture ready for further preparation. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in creating the perfect mousse: the biscuits form a crunchy, buttery base, mascarpone brings creaminess, fresh lemons burst with citrus flavor, and eggs provide the structure and lightness. These essentials come together easily, letting the flavor shine through without complicated steps.

175 g dry biscuits Breton pancakes type: Provides a crispy, slightly sweet and buttery base that contrasts nicely with the mousse.
60 g warm melted sweet butter: Helps bind the crushed biscuits into a firm crust and adds richness.
2 small organic yellow lemons: Fresh lemon juice and zest give the mousse its signature bright, citrusy flavor.
250 g mascarpone: Adds creaminess and a slight tang that makes the mousse smooth and luxurious.
3 medium eggs: Whisked to create the mousse’s airy, fluffy texture.
80 g granulated sugar: Sweetens the mousse without overpowering the lemon’s fresh acidity.

Directions

Step 1: Start by crushing the biscuits into coarse crumbs. I find it easiest to put them into a sealable bag and gently bash them with a rolling pin. Transfer these crumbs to a small bowl and pour in the warm melted butter, mixing until everything is evenly coated.

Step 2: Spoon the biscuit mixture evenly into the bottom of 6 dessert glasses, pressing down slightly to form a compact base about a few centimeters thick. Pop them into the fridge while you prepare the mousse.

Step 3: Next, separate your eggs. Beat the egg whites until they start to foam, then add 20 g of the sugar and continue whisking until they form soft peaks – still a bit tender but holding shape.

Step 4: Zest half a lemon finely, then juice the lemons until you have about 50 g of fresh juice. Freshness here is key to getting that vibrant flavor.

Step 5: In a clean bowl, beat the egg yolks with the remaining 60 g of sugar until the mixture is pale and fluffy. This step helps to incorporate air and dissolve the sugar.

Step 6: Add the mascarpone to the egg yolks and whisk until completely smooth, making sure there are no lumps.

Step 7: Stir in the lemon juice and zest into the mascarpone mixture for that unmistakable citrus punch.

Step 8: Now, gently fold the beaten egg whites into the lemon mixture in three batches using a spatula. Take your time with this step to keep as much air as possible, resulting in a mousse that’s light and frothy.

Step 9: Using a piping bag or a spoon, carefully layer the lemon mousse over the biscuit base in the glasses. Smooth the top and cover each dessert.

Step 10: Refrigerate for at least 2 hours until the mousse is well chilled and set. Trust me, the mousse tastes best when served very fresh and cool!

Servings and Timing

This Easy Lemon Mousse Recipe yields 6 individual servings, perfect for a small dinner party or family dessert. The prep time is about 25 minutes, and since there’s no actual cooking involved, the total time is largely determined by the chilling period, which is approximately 2 hours. This makes the total time around 2 hours and 25 minutes. You can prepare it well in advance, which I find super convenient when entertaining.

How to Serve This Easy Lemon Mousse Recipe

The image shows a clear glass jar with three visible layers: the bottom layer is a pale yellow creamy lemon base, the middle layer is a thicker, slightly lighter yellow cream, and the top layer is a fluffy white cream with lemon zest scattered on top. A spoon with a scoop of the fluffy cream and some lemon zest is held above the jar by a woman's hand. The jar is placed on a wooden tray with a lemon next to it, and in the background, there is a white marbled surface with a half-cut lemon. Photo taken with an iphone --ar 4:5 --v 7

I love serving this lemon mousse chilled, straight from the fridge, so it offers that light, refreshing texture which is simply irresistible on warmer days. To complement the citrusy mousse, I sometimes add a few fresh berries like raspberries or blueberries on top for a pop of color and extra freshness. A small sprig of mint looks beautiful and adds a lovely aroma too.

When plating, I like to present the mousse in clear glasses or small parfait dishes that showcase the contrast between the golden biscuit base and the pale, creamy mousse on top. It’s elegant but casual, perfect for both weekday dinners and holiday gatherings. I often serve it alongside a simple shortbread cookie or a lemon drizzle cake for those who want an extra bite.

For beverages, this mousse pairs wonderfully with a crisp glass of sparkling wine such as Prosecco or Champagne, enhancing the zestiness of the lemon. Non-alcoholic options like a cold iced green tea with a lemon wedge or a lightly sweetened lemonade also work brilliantly. This versatile mousse fits wonderfully at parties, after a light lunch, or as the grand finale to a festive meal.

Variations

One of my favorite things about this Easy Lemon Mousse Recipe is how easily you can tweak it to suit different tastes or dietary needs. For a dairy-free version, you can swap mascarpone for coconut cream or a plant-based cream cheese alternative. It won’t be exactly the same, but it’s deliciously creamy and still light.

Flavor-wise, you can experiment by adding a teaspoon of vanilla extract for extra warmth or swapping some of the lemon juice for lime to mix up the citrus profile. If you like a brighter tartness, adding a tablespoon of finely chopped candied lemon peel on top adds a delightful bit of chew and extra punch.

For those who’re gluten-free, simply use gluten-free biscuits or crumble gluten-free cookies for the base, and the rest of the recipe stays the same. Sometimes I also like to toast the biscuit crumbs lightly before mixing with the butter to add a slightly nutty aroma which elevates the final dish.

Storage and Reheating

Storing Leftovers

I store any leftover mousse in airtight containers or simply cover the individual dessert glasses tightly with plastic wrap to prevent the mousse from absorbing other fridge odors. It will keep nicely in the refrigerator for up to 24 hours, but to be honest, I rarely have leftovers because it’s usually devoured quickly!

Freezing

While lemon mousse is best enjoyed fresh and chilled, it can be frozen if needed. I recommend transferring the mousse to a freezer-safe airtight container first and freezing for up to one month. Be aware that the texture may change slightly upon thawing—the light and airy quality may become a little denser. Thaw slowly overnight in the refrigerator before serving.

Reheating

This mousse should not be heated as it would ruin its delicate texture and fresh citrus flavor. Instead, always serve it chilled straight from the fridge or after thawing if frozen. If you notice any separation after thawing, a gentle whisk before serving may help bring it back together.

FAQs

Can I make this Easy Lemon Mousse Recipe without raw eggs?

Yes, you can substitute raw eggs with pasteurized egg products or use whipped aquafaba (the liquid from canned chickpeas) as a vegan alternative. Keep in mind, the texture may be a bit different but still delicious and safe for those concerned about raw eggs.

How do I know when the egg whites are beaten enough for the mousse?

You want soft peaks that hold their shape but are still slightly glossy and tender, not dry or grainy. This ensures the mousse stays airy and light when you fold them in.

Can I use regular cookies instead of Breton pancakes for the base?

Absolutely! Digestive biscuits, graham crackers, or shortbread cookies all work well. Just choose something not overly sweet or flavored, so it complements rather than competes with the lemon mousse.

Is it possible to double the recipe for a larger crowd?

Yes, you can easily double or even triple the ingredient amounts while keeping the same method. Just make sure your mixing bowls and containers are large enough to handle the increased volume.

How far in advance can I prepare this mousse?

This mousse can be made a day ahead, which makes it a great make-ahead dessert. Just keep it covered and refrigerated. The flavors actually have time to meld beautifully, making it taste even better the next day.

Conclusion

I hope you feel inspired to try this Easy Lemon Mousse Recipe because it truly is one of those desserts that feels special yet unfussy. It’s bright, creamy, and delightfully textured—perfect for impressing guests or simply treating yourself on any day. When I make it, I always end up smiling with each spoonful, and I’m sure you will too. So, gather those simple ingredients and enjoy crafting this lemony delight that never fails to brighten up the table!