Is there a non-dairy version of this mousse?
Yes, you can substitute heavy cream with coconut cream or another dairy-free alternative to make this recipe vegan.
How can I decorate the Lemon Mousse?
Top the mousse with a dusting of lemon zest, fresh mint leaves, or even edible flowers for an elegant touch.
How to Store
After serving, store any leftover Lemon Mousse in an airtight container in the refrigerator for up to 2 days. It’s best served chilled, so allow it to sit in the fridge until ready to enjoy.
How to Freeze
Lemon Mousse is best enjoyed fresh, but if you need to freeze it, you can store it in a freezer-safe container for up to 1 month. Let it thaw in the fridge overnight before serving.
Ingredients
250ML (1 CUP) OF LEMON JUICE
50ML (ABOUT ¼ CUP) OF WATER
100G (½ CUP) OF SUGAR
35G (2 ½ TBSP) OF CORNSTARCH
250ML (1 CUP) OF HEAVY CREAM (FOR WHIPPING)
LEMON ZEST, FOR DECORATION, AS NEEDED
How to Make Lemon Mousse
In a small saucepan, combine the sugar and cornstarch. Whisk together until well blended.
Add the lemon juice and water, whisking until the mixture is smooth.
Place the saucepan over medium heat, stirring continuously until it comes to a boil and thickens into a smooth cream.
Remove from heat and pour the cream into a large bowl. Cover it with plastic wrap, ensuring it touches the cream, and let it cool.
Once cooled, whisk the cream with electric beaters until smooth and creamy.
In a separate large bowl, pour the cold heavy cream and whip it with electric beaters until stiff peaks form.
Gently fold the whipped cream into the cooled lemon cream using a spatula.
Transfer the mousse to a piping bag fitted with a star tip.
Pipe the mousse into serving cups and decorate with fresh lemon zest.
