I love the bright freshness that lemon brings to recipes like poppyseed muffins, macaroons, and of course this easy lemon mousse. Made with just lemon curd and whipped cream or coconut cream, it’s light, fluffy and melt-in-your mouth delicious.
Now, if you’ve never made a mousse, don’t be intimidated by the fancy sounding name. A mousse is just a dish (usually dessert) made by whipping air into a base of egg whites or whipping cream (or both) with some type of flavor folded in. In the case of this lemon mousse, the lemony flavor comes from lemon curd.
And What is Lemon Curd?
Lemon curd is a fruit spread made with fresh lemon juice and zest, eggs, sweetener (in this case honey), and sometimes butter. It’s surprisingly quick, easy, and affordable to make, but if you don’t want to attempt it or spend the time, you can also buy it at some grocery stores and online.
To make the lemon curd for this recipe, simply whisk together lemon juice and zest with honey and gently heat it until it is combined. Whisk the lemon honey mixture into whisked whole eggs, pour it through a strainer back into the pan, and gently heat it until it becomes thick. After it has thickened you stir in vanilla extract and butter and the curd is done!
Although it can be used in all sorts of ways – as a filling for thumbprint cookies or swirled into yogurt with nuts and blueberries, for example – lemon mousse is the goal here. All you need to do in order to transform the curd into a light and airy mousse is to make whipped cream (or coconut whipped cream) and fold them together. Yep, that’s it. Now, onto the recipe!
Lemon Mousse Recipe
Ingredients
- ¾ cup lemon curd
- ¾ cup coconut cream or heavy whipping cream (if using coconut cream, you'll need one can)
- natural yellow food coloring (optional)
- 1 cup fresh blueberries or raspberries for topping (optional)
Instructions
If you're using coconut cream:
- Place one can of coconut cream and a medium bowl in the fridge to chill overnight.
- When it’s time to whip the cream, scoop out the thick cream at the top of the can and leave any watery coconut milk behind.
- Place it in your chilled bowl and whip it just as you would heavy whipping cream. Using a hand mixer, whip it at high speed until it is thick and fluffy.
- Fold in the lemon curd and a few drops of natural food coloring (if using) and whip again, then place the lemon mousse in a jar and refrigerate for at least an hour before serving.
- To serve, scoop the finished mousse into serving dishes and serve immediately. The mousse holds up well for a couple days, so it can be made ahead of time. However, it will soften quickly at room temperature, so keep it chilled.
If you're using heavy whipping cream:
- Using a hand mixer, whip the cream until it is light and fluffy.
- Fold in the lemon curd and a few drops of natural food coloring (if using) and whip again, then place the lemon mousse in a jar and refrigerate for at least an hour before serving.
- To serve, scoop the finished mousse into serving dishes and serve immediately. The mousse holds up well for a couple days, so it can be made ahead of time. However, it will soften quickly at room temperature, so keep it chilled.
Notes
Tried this recipe?
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Nutrition
More Lemon Desserts To Try
Lemon Bread Recipe With Vanilla Glaze – This sweet and tangy lemon bread with vanilla glaze is made with wholesome ingredients, and I’ve been told by one Starbucks Lemon Loaf lover that’s it’s just as satisfying as store-bought.
Lemon Bars – These bars from Michele of Paleo Running Momma have a nut-free shortbread crust topped with lemon custard.
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Have you ever attempted to make a mousse? How did it go? Let me know below!
Yum
Thank you for all your recipes and healthy product tips.
Yes, that’s correct. Enjoy!
I’m not sure how to explain when it’s ready to put into the pan. It just starts to get thick but not too hot. It’s not very long. We absolutely love this dessert and hope you do too!!
Not too hot? Cuz she Mentone heading it to a simmer so I was kinda waiting to see it sooner a bit, which is hard when you’re whisking 🙂 maybe that should be reworded. I ended up putting it in the blender before pouring it into the pan and it turned out great! Though it did take WAY longer than 5 hours to freeze.
Not too hot? Cuz she mentions heating it to a simmer so I was kinda waiting to see it simmer a bit, which is hard when you’re whisking 🙂 maybe that should be re-worded. I ended up putting it in the blender before pouring it into the pan and it turned out great! Though it did take WAY longer than 5 hours to freeze.
I never used to be a fan of citrus stuff, but the older I get, the more I like it. I have been drinking warm lemon water (using FRESH lemons) for over 20 years already. Gives a good start to the day. **If you are interested in learning more about the importance of warm lemon water, read about it on the Ann Louise Gittleman site (she wrote the Fat Flush Books). It’s kinda interesting.
I must admit, when I first read the title to your article I thought it was a recipe for homemade lemon HAIR mousse!!!!! I’ve been looking everywhere for a homemade hair mousse receipe because the stuff you buy has such a noxious odor to it (just because I’m getting older I don’t want to smell like an old lady!) and it’s terribly expensive sometimes.
Any ideas on homemade “hair mousse” recipes?? (even if they aren’t lemon!). ;->
I don’t have a mousse recipe but here are three homemade hair gel recipes.
I forgot all about the aloe vera! I used to use that a lot when I had really long hair (which is naturally wavy, not really tight curls) so I’ll try that again. Think I have to go to the health food store this week sometime, all I have to do is remember to pick up a bottle. I do, however, leave out the essential oils – – most of those stink to me, especially after they’re mixed with other ingredients, and after the recipe is a few days old.
Thanks for the reminder. ;->
Can you use gelatin to stabilize this mousse?
Where do all the carbs come from? Is most of it from the honey? Have you tried a more keto friendly sweetener?
Thank you for any I put.
What size “can” of coconut cream would I need?
Has anyone in the UK had any success with this using canned coconut cream? I couldn’t get it to whip so added whipped egg white but it still didn’t set. Wondering if it’s a different product in the US?
Did you refrigerate the coconut cream overnight before whipping it? Also put the bowl and beaters in the freezer for a bit to get them very cold before whipping the coconut cream.
Do you have a lemon curd recipe that does not have egg?
What is lemon curd?
It’s kind of like lemon jam. 🙂