Lemon Mousse

Lemon mousse - Lilie Bakery

A simple and easy-to-prepare glass dessert: Lemon Mousse ! Light and airy, a mascarpone mousse accompanied by mixed biscuits for a touch of crunch. Only 6 ingredients for this pretty dessert to serve very cold…

What you will like about this lemon mousse

  • flavors : the tanginess of lemon without being too acidic! With just enough sugar to balance it out (you can of course adjust the sugar dose 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 crush the cookies into crumbs, anda drummer/a robot for snow whites. This dessert is served in dessert glasses, take what you have at home.
Lemon mascarpone mousse - Lilie Bakery

The choice of ingredients

  • dry biscuits : I opted for small Breton pancakes in the dry biscuits section. Know that any type of cookie works.
  • butter : as for a cheesecake, I choose to mix the melted butter with the biscuits so that they retain a little crunch when eaten, without soaking up the foam.
  • lemon : for this lemon mousse, I use organic 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 whip them into stiff peaks, and the yolks to create creaminess in combination with the mascarpone.
  • mascarpone : this is what makes this mousse a little smoother while remaining light.

How to make lemon mousse?

  1. We prepare the biscuit base
  2. On garnishes the glasses
  3. We recover the lemon juice
  4. We take the zest
  5. We whip them yolks and sugar
  6. We incorporate the mascarpone
  7. We beat them whisked egg whites
  8. Is the incorporates
  9. Finally we set the glasses with the foam
  10. 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/maryse 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 in the refrigerator for up to 24-48 hours. As they contain uncooked egg yolks and egg whites, the storage time is reduced for safety.

To enjoy your glasses of lemon mousse, serve them chilled straight out of the refrigerator.

Easy lemon mousse - Lilie Bakery

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:

If you make this lemon mousse, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful moss!

Lemon mousse recipe - Lilie Bakery
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5 on 4 votes

Easy Lemon Mousse

A light and delicate mousse, flavored with lemon with a touch of mascarpone and mixed biscuits for indulgence!
Prep time25 minutes
Total25 minutes
Recipe type: Dessert
Cuisine: French
Keyword: dessert by the glass
Yield: 6 glasses

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

Instructions:

  • 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. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
April 25th
23th May 2024

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6 comments

  1. Reply

    Nathalie

    15th May 2024

    5 stars
    Recipe made this afternoon, with success! Easy to make, I made 3 glasses of Breton palets and 3 glasses with speculoos. My companion found that the recipe with the Breton pucks 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 that I have made from your blog and many thanks for offering such clear recipes with so many explanations that allow you to understand baking.

    • Reply

      Lilie bakery

      17th May 2024

      Thank you Nathalie for your feedback! Glad you like the lemon mousse! Indeed, I mentioned “Breton galettes” because it is a delight as a cheesecake base, so I use them here too. But you can make this recipe with any other cookies! The dose of biscuit is calculated to have some in each bite, taking into account the height of the glass. I thank you for your loyalty to my blog, and see you soon for other recipes :)

  2. Reply

    Pascale

    22th May 2024

    5 stars
    Hello, recipe made twice. Guests delighted by the taste and lightness.
    Little tip: when I take the pots (filled with biscuit preparation) out of the refrigerator, I “crunch” a little with a teaspoon. This helps break up the compacted effect a little. Then I add the mousse. We gain in lightness and this allows the tasting to be able to take in its mousse + biscuit dessert spoon.
    I prepare this recipe in jam jars: practical and pretty!
    Thank you so much for sharing. Your blog is very… appetizing!!!

    • Reply

      Lilie bakery

      1th June 2024

      Hello Pascale, thank you for your feedback on these lemon mousses! Glad you like them, see you soon :)

  3. Reply

    Jessica

    24th May 2024

    5 stars
    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!

    • Reply

      Lilie bakery

      1th June 2024

      Oh thank you so much Jessica! Glad you like these little light mousses! See you soon :)

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