Lemon Mousse

Name: Lemon Mousse
Prep time: 20 min
Total time: 2 h 20 min
Yield: 8 servings
Ingredients: 12 oz whipping cream; 3 oz (1/3 cup plus 1½ tablespoons) sugar; Zest and juice of 2 lemons; 6 oz crème fraîche; ½ teaspoon vanilla paste or pure vanilla extract; 3 large egg whites

By Pascale Beale

Updated July 2026

DessertFrench-InspiredGluten-FreeLemonNut-FreeQuick & EasyVegetarian

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Photography by Pascale's Kitchen Studio

Total Time 20 minutes, + 2 hours cooling

Difficulty Easy

Prep Time 20 minutes

Cook Time

This is one of those desserts that looks impossibly elegant and takes less than 20 minutes to make — the kind of thing that makes guests think you have been in the kitchen all day when in reality you have not. The secret is in the combination of lightly whipped cream, crème fraîche and beaten egg whites — together they create something cloud-light and ethereal, with just enough richness to feel heavenly and just enough lemon to feel bright and alive. Make it ahead and let it chill in the refrigerator until you are ready to serve. Serve with your favorite shortbread or a crisp cookie alongside for a little texture contrast, and let the mousse speak for itself.

Preparation

1
In the bowl of a standing mixer, whisk the cream until it begins to thicken. With the machine running, gradually add the sugar, lemon zest and juice, until the cream is nice and thick. Use a rubber spatula to gently fold in the crème fraîche and vanilla.
2
In a separate bowl, whisk the egg whites until they form soft peaks. Gently fold the egg whites into the cream base. Spoon the mixture into eight glasses or bowls and refrigerate for 2 hours. Serve with salted shortbread biscuits.

This recipe appears in Les Fruits: Savory and Sweet Recipes from the Market Table — view the book →

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Lemon Mousse

Preparation

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