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GET IT NOWThis Lemon Mousse Recipe Is Perfect For Warm Days
I made this lemon mousse whne I was craving something lemony this spring, and it turned out to be the perfect creamy, light, and bright fix for the season. Here’s why I think you’ll love it:
- Ultra creamy, light, and zesty – This treat has all the bright lemon flavor I love in the spring and summer, with a creamy, airy, and melt-in-your-mouth smooth texture. If you like my peanut butter mousse and sugar-free lemon curd, this lemon mousse recipe is like the best of both.
- Quick, no bake dessert – You can have this ready in about 10 minutes. It’s great for a last-minute craving, and I think you’ll appreciate it this summer when it’s too hot to turn on the oven!
- Just 4 simple ingredients – Plus salt. You know I love a good, short ingredient list.
- Feel good treat – This lemon mousse is naturally sweetened (no refined sugar!), naturally low carb, and gluten free. It’s a creamy, healthier dessert you can feel good about.
If you like the idea of a creamy, fast lemon recipe you can make in 10 minutes flat, this easy lemon mousse is for you. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my lemon mousse recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Mascarpone Cheese – This rich, creamy Italian cheese is a lot like cream cheese, but tastes more buttery than tangy. You can buy it at most grocery stores, or make my homemade mascarpone. Cream cheese is fine as an alternative, but you might need more sweetener since it’s more tart.
- Besti Powdered Monk Fruit Allulose Blend – My go-to for smooth desserts like this. It dissolves really easily and gives that same fine texture as powdered sugar. Unless you want to use real confectioners’ sugar, other alternatives can turn out grainy (even if they’re powdered) because they don’t dissolve as well.
- Lemons – I highly recommend fresh lemon juice. I sometimes use bottled for other recipes, but fresh is best here. Besides, you need fresh lemons for the lemon zest, anyway.
- Heavy Cream – Whipping and folding this in makes the lemon mousse light and fluffy.
- Sea Salt – For flavor balance.
How To Make Lemon Mousse
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Whip the mascarpone base. Beat the mascarpone and Powdered Besti with a hand mixer (I have this one) until smooth, scraping down the sides as needed.
- Add the lemon juice, lemon zest, and salt. Beat again until fully smooth.
- Whip the cream. In a separate bowl, beat the heavy cream until soft peaks form.
- Fold to combine. Gently fold the whipped cream into the lemon mixture. A rubber spatula works best for this.
- Serve. Spoon the lemon mousse into small serving cups. I like to top them with extra whipped cream and lemon slices.
My Recipe Tips
- The mascarpone tends to stick to the sides of the bowl in the first step. Don’t forget to scrape it down, so it mixes evenly with the Powdered Besti.
- When whipping the cream, aim for soft, not stiff peaks. Soft peaks will curl over if you lift some of the cream with the beater, while stiff peaks will be super firm and stand straight up. I aim for soft ones here, because they are easier to fold into the lemon mixture.
- You can adjust the amount of Powdered Besti to taste, but only before folding in the heavy whipped cream. Once the cream is added, mixing more will deflate the fluffy texture. I usually make the mascarpone lemon mixture sweeter than I want at first, since it mellows out after folding in the unsweetened whipped cream.
- Be careful not to deflate the whipped cream when folding. Scoop from underneath using your spatula, then flip over — that’s folding. Don’t stir!
- Prefer a firmer texture? You can chill the cups in the fridge for 30-60 minutes and the mousse will firm up.
- Want a dairy-free lemon mousse? Swap the mascarpone for plant-based cream cheese and use coconut cream instead of heavy cream.
- Save extra lemons for garnish. You can zest them to sprinkle on top and/or garnish with a lemon slice, like I did above.
- Feel free to layer it with toppings. Sometimes I layer this lemon mousse with fresh berries (like raspberries or strawberries) and/or granola. You can also crumble my sugar-free graham crackers or almond cookies on top!
Lemon Mousse (10-Min Recipe)
My lemon mousse recipe is sweet, creamy, and bright. An easy, 10-minute dessert with just 4 ingredients and no refined sugar!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, use a hand mixer to beat the mascarpone and powdered Besti for about 1 minute, until smooth and fluffy. Scrape down the sides of the bowl as you go, as needed.
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Add the lemon juice, lemon zest, and salt. Beat again until smooth.
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In a separate large bowl, use a hand mixer to beat the heavy cream until soft peaks form, about 3-4 minutes.
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Add the whipped cream to the lemon mixture and gently fold together, until just combined.
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Transfer the lemon mousse to small serving cups. If you like, top with more whipped cream and a lemon slice for garnish.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you get the perfect texture in your lemon mousse, plus a couple ways to change it up.
- Storage & meal prep: Store lemon mousse covered in the fridge for up to 3-4 days. I recommend portioning into individual cups for storage, so you can grab and eat right away.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Lemon Mousse
2 Comments
Jacquelyn Gordon
0Can I use ricotta cheese instead of marscarpone?
Maya | Wholesome Yum
0Hi Jacquelyn, You can, but the flavor and texture will be different. I would definitely blend it first in a blender, the hand mixer won’t be enough to get it smooth.