3. Stir in the lemon
Add the lemon juice and grated zest. Gently mix with a spatula using an up-and-down motion to maintain a light and even foam.
4. Dress up
Divide the lemon mousse among 4 verrines or small bowls. Tap lightly to smooth the surface.
5. Decorate and serve
Add some lemon zest or biscuit crumbs for a crunchy touch. Serve immediately or refrigerate for 30 minutes for a firmer texture.
Tips for a successful and easy lemon mousse
Use very cold cream and a chilled bowl.
Adjust the sugar according to the acidity of the lemon.
Vary the flavors: lime or vanilla.
Keep refrigerated for a maximum of 1 to 2 days.
Ideal accompaniments
Red berries (raspberries, strawberries)
Green tea or fresh infusion
Shortbread cookies or meringues
FAQ: Creamy Lemon Mousse
Why isn’t my mousse holding its shape?
Make sure you use full-fat cream (minimum 30% fat)
and whip it well before adding the lemon.
