A simple and easy-to-prepare glass dessert: Lemon Mousse ! Light and airy, a mascarpone mousse accompanied by crushed biscuits for a touch of crunch. Only 6 ingredients for this pretty dessert to be served very cold...
What you will like about this lemon mousse
- flavors : the tartness of lemon without being too sour! With just enough sugar to balance it out (you can of course adjust the amount of sugar to your personal taste)
- texture : the lemon mousse is very light, airy, it contrasts with the pieces of biscuits which add a little crunch.
- difficulty level : this lemon mousse is very simple to make, like a tiramisu. You will need a blender to reduce the biscuits to crumbs, anda drummer/a robot for the egg whites. This dessert is served in dessert glasses, take what you have at home.
The choice of ingredients
- dry biscuits : I opted for small Breton pancakes from the dry biscuits section. Note that any type of biscuit works.
- butter : as for a cheesecake, I choose to mix the melted butter with the biscuits so that they retain a little crunch when tasting, without soaking up the mousse.
- lemon : for this lemon mousse, I use organic yellow lemons because we need to recover the zest (without the pesticides that go with it). Mine were small.
- eggs : I took medium-sized eggs. We use the whites to beat them into snow, and the yolks to create creaminess in combination with the mascarpone.
- mascarpone : this is what makes this mousse a little creamier while remaining light.
How to make lemon mousse?
- We prepare the biscuit base
- On garnishes the glasses
- We recover the lemon juice
- We take the zest
- We whip them yolks and sugar
- We incorporate the mascarpone
- We beat them whisked egg whites
- Is the incorporates
- Finally we set the glasses with the foam
- We refrigerate and we enjoy!
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My advice for making your lemon mousse a success
- your snow whites must be soft, that is to say not brittle, so that they can be easily incorporated into the mascarpone mixture afterwards.
- Make sure you have a spatula when adding the egg whites to incorporate them without breaking them, this is all that will give the airy effect to the final mousse.
- keep a good ratio between the dose of mixed biscuits and the lemon mousse When filling your glasses, do not fill the foam to the brim.
How to store lemon mousse?
This lemon mousse can be kept for up to 24-48 hours in the refrigerator. As it contains uncooked egg yolks and egg whites, the storage time is reduced for safety reasons.
To enjoy your glasses of lemon mousse, serve them chilled straight out of the refrigerator.
Other recipes to try
If you like light and fruity homemade recipes, then I advise you to take a look at these other recipes from the blog:
- Strawberry mousse
- Strawberry Shortcake
- Soft lemon poppy cake
- Easy and light strawberry maker
- No-Bake Raspberry Cheesecake
- Mascarpone strawberry tiramisu
If you make this lemon mousse, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful moss!
Easy Lemon Mousse
A light and delicate mousse, flavored with lemon with a touch of mascarpone and mixed biscuits for indulgence!
Ingredients
- 175 g dry biscuits Breton pancakes type
- 60 g warm melted sweet butter
- 2 small organic yellow lemons to extract 50g of juice
- 250 g mascarpone
- 3 medium eggs
- 80 g granulated sugar
Prepare in advance
- Mix the biscuits to reduce them to coarse sand. Pour into a small container then add the melted butter. Mix everything well.
- Place this biscuit mixture in the bottom of dessert glasses, over a few centimeters. Refrigerate while waiting for the rest.
- Beating egg whites. As soon as they become slightly foamy, add 20g of caster sugar then continue to whisk until the egg whites hold together but are still soft.
- Take the fine zest of half a lemon. Squeeze the juice of the small lemons, to collect 50g.
- Beat the egg yolks with the remaining powdered sugar (60g) until they turn white.
- Add the mascarpone. Whisk until you have a smooth mixture, without lumps.
- Then add the lemon juice and zest.
- Using a spatula/spatula, add the beaten egg whites in 3 batches. The resulting mixture should be light and frothy.
- Using a piping bag, or with a spoon, pour the lemon mousse obtained into the dessert glasses, on the biscuit part.
- Refrigerate for about 2 hours before serving, very fresh!
Notes
This lemon mousse can be kept until the day after its preparation.
Recipe made this afternoon, with success! Easy to make, I made 3 glasses of Breton palets and 3 glasses with speculoos. My partner found that the recipe with Breton palets was too fatty, but for my part I loved it!
The only downside was that there was perhaps too much biscuit compared to the cream.
This is the second recipe I've made from your blog and I really thank you for offering such clear recipes with so many explanations that help you understand baking.
Thank you Nathalie for your feedback! Glad you like the lemon mousse! Indeed, I did mention "Breton galettes" because they are delicious as a cheesecake base, so I use them here too. But you can make this recipe with any other biscuits! The amount of biscuit is calculated to have some in each bite, taking into account the height of the glass. Thank you for your loyalty to my blog, and see you soon for other recipes :)
Hello, recipe made twice. Guests delighted by the taste and lightness.
Little tip: when I take the jars (filled with biscuit mixture) out of the refrigerator, I "knead" them a little with a teaspoon. This helps break up the compacted effect a little. Then I add the mousse. It makes them lighter and allows you to take the mousse + biscuit in your dessert spoon.
I prepare this recipe in jam jars: practical and pretty!
Thank you very much for sharing. Your blog is very... appetizing!!!
Hello Pascale, thank you for your feedback on these lemon mousses! Glad you like them, See you soon :)
A massacre ! Lemon lover, I am delighted. The dessert is well balanced between the crunchy part and the lemon mousse; the mousse itself is just as balanced, not acidic, the lemon taste is present as it should be.
thank you for this fresh and light recipe!
Oh thank you so much Jessica! Glad you like these little light mousses! See you soon :)
A real success! I added a touch of Limoncello, it was very good.
I can't wait to try this winter with the Menthon lemons which are so fragrant.
Thank you Christine for your message! This hint of Limoncello is a great idea :) See you soon
I made this recipe for last night it was approved thank you it is really made for summer evenings notes of freshness and sweetness.
Thank you very much for your comment! Glad you like these little lemon mousses :) See you soon
Bonjour,
I tried this really excellent recipe.
I just added a little more lemon juice and removed the butter because I used Breton palets which already have a lot of butter.
Thank you for this recipe.
I often make almond financiers, an excellent recipe. These recipes have entered my culinary notebook.
Thank you very much
Thank you very much Dominique for your feedback! Glad to know that you like several of my recipes :) See you soon for the news!
I made this recipe 4 times this summer without adding butter to the Breton cakes, adding candied lemon peel and different fruits on top, strawberries, raspberries, kiwis, pears with a little touch of peppermint.
It was a real treat.
I'm also looking forward to making this recipe with Menton lemons.
This is a change from the traditional tiramisu that I make very often.
Thank you for your excellent recipes.
Oh great! Thank you very much Chantal, I'm really happy that you like these lemon mousses :) See you soon
Delicious mousse, neither acidic nor too sweet, I made it yesterday and my guests were delighted and asked me for the recipe which I happily passed on to them.
Thank you very much.
Thank you very much Patsy! A light dessert that is often unanimously appreciated! See you soon :)
Very fresh and light. Not complicated to make, but you had to think about it!
The thank you box
Thank you Christelle, it's true that it's light, at the end of a meal, it goes down very well! See you soon :)
I made the recipe, with a crunchy white chocolate base and gavotte to present: like a lemon
The cream is excellent, well balanced!
Thank you very much Catherine! Glad you like this lemon mousse. See you soon :)
Once again a perfect balance between the different devices, a recurring feature of your recipes.
The thank you box
Thank you very much Anna! That's very kind of you. See you soon :)
Too little lemon for our taste, but after adding some it's delicious!
Hi Sarah, the amount of acidity is really very personal. My recipe is precisely measured if you read the other comments. See you soon :)
This recipe is great, I haven't tried it yet but I've already made it easily. I just added a little more juice and zest... Bravo for these great recipes and these magnificent photos that really make you want to try them!! I love it!
Thank you very much Catherine! See you soon :)
I made the recipe, it was delicious. The guests asked for the recipe, which I sent them. Thank you. I will make it again soon.
Great, thanks Catherine! See you soon :)
Excellent recipe!
Quick question: can we use the same recipe with strawberries?
Hello Laetitia, here is my strawberry mousse recipe: https://liliebakery.fr/mousse-de-fraise/
Hello,
I would like to make this lemon mousse for my daughter's birthday, but someone close to me is pregnant, and I would like to avoid using raw eggs. Any tips for making this mousse without eggs?
Thanks in advance !
And thank you for all your recipes that I use for every birthday and every Christmas, they are unanimously loved!
Roxane
Hello Roxane, thank you for your loyalty, no I don't have a replacement for eggs because here they are the key ingredient. See you soon :)
I doubled the lemon for more acidity and used speculoos, it was great!
Thank you! See you soon :)
amazing! thank you so much!
Thank you Maëlle! See you soon :)
Hello
I'm planning to make this recipe for my son's birthday next weekend. Is it possible to make it in a rectangular dish instead of a glass?
Thank you in advance
Hello, you can try it! See you soon :)
Very refreshing after the meal
Thank you Isabelle! See you soon :)