Lemon mousse is a light and creamy dessert with a bright, citrusy flavor. It’s made by combining lemon juice, lemon zest, sugar, egg yolks, and whipped cream to create a fluffy and decadent mousse.

To make lemon mousse, you’ll start by whisking together egg yolks, sugar, lemon juice, and lemon zest in a heatproof bowl. This mixture is then placed over a pot of simmering water (double boiler method) and cooked, stirring constantly, until it thickens and coats the back of a spoon. Be careful not to let the mixture boil.

Once thickened, the lemon mixture is removed from the heat and allowed to cool completely. In a separate bowl, heavy cream is whipped to stiff peaks. The whipped cream is then gently folded into the cooled lemon mixture until well combined.

The lemon mousse is then spooned into serving dishes and chilled in the refrigerator for at least an hour to set. Before serving, it’s often garnished with additional lemon zest or whipped cream.

The result is a light and airy dessert with a refreshing lemon flavor that is perfect for any occasion.


1 can of condensed milk
1 can of cream
1/2 cup of lemon juice (this juice is pure, without water, just squeeze the lemon)


Put the cream (with whey) and the condensed milk in the blender.
Beat a little and then add the lemon juice, little by little.
It will be very consistent, put it in the fridge
When I make it, I double the recipe. It looks wonderful!

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