Lemon mousse (without eggs)

Lemon mousse is a light and creamy dessert with a tangy citrussy flavour made using mascarpone, cream, icing sugar and of course, lemons. It is egg free and quick and easy to make.

This easy mousse recipe is perfect for when you want to prepare a dessert without spending too much time in the kitchen.

It is also a great make-ahead dessert which can be kept in the fridge until you are ready to serve.

I find that this lemon dessert is perfect for family meals and also elegant enough to serve to guests. It can be enjoyed on its own or with additional toppings such as fresh fruit, chopped nuts or a few edible flowers to give a professional touch.

And if you are looking for other quick and easy dessert recipes you may like to take a look at affogato, an ice cream and coffee dessert which can be prepared in around 10 minutes. Also white chocolate mousse with raspberries is another great make-ahead dessert.

To make this egg free mousse I have adapted the recipe for lemon and poppy seed cheesecake, another delicious no bake dessert. If you love the tangy flavour of lemons you may also like to try lemon drizzle cake, lemon tart or lemon and poppy seed shortbread. I can't decide which is my favourite!

The ingredients in this lemon mousse recipe are sufficient for 6 servings in individual glasses.

Ingredients

• 250g mascarpone - remove from the fridge to let it reach room temperature before starting to prepare the mousse to avoid the risk of lumps.

• 200ml whipping cream - lightly whip the cream before combining with the other ingredients. This will add air to the mousse and give it a light texture. Whipped double cream could be used instead.

• 20g icing sugar - also known as powdered sugar. Just a small amount will add enough sweetness to the mousse.

• 2 lemons - add both the zest and juice to give your mousse a tangy lemony flavour. Ideally use organic unwaxed lemons, but if you are only able to buy waxed lemons I recommend you lightly scrub the lemons to remove any traces of wax. Two small to medium lemons will be the right amount, if you are using large lemons then one and a half should be enough.

Before starting this recipe

• Remove the mascarpone from the fridge to allow it to reach room temperature to make it easier to combine with the other ingredients and reduce the risk of lumps.
• Prepare 6 small glasses or cups to serve the mousse. You could use wine glasses or non-stemmed glasses.

How to make lemon mousse

Start by zesting and juicing the lemons. Chop the zest into small pieces using a sharp knife and make sure there are no pips in the juice.

Set aside around 2 teaspoons of the finely chopped lemon zest. This will be used to spinkle on top of the mousse after it has been transferred to the serving glasses.

Place the mascarpone in a large bowl. Sieve the icing sugar over the mascarpone and mix together using a wooden spoon.

Add the lemon juice and most of the finely chopped lemon zest (excluding the 2 teaspoons set aside to decorate) and mix.

Pour the cream into a separate bowl and lightly whisk until it starts to form soft peaks. This could be done using either an electric whisk or a hand whisk.

Add the whipped cream to the bowl of other ingredients and fold in until the ingredients are mixed. The folding in process adds more air to the mousse and contributes to its light and airy texture.

Place an equal amount of the mousse mixture into each of the glasses then place in the fridge to chill for a minimum of an hour.

Sprinkle the remaining chopped lemon zest over the top of each mousse before serving.

How to store

Lemon mousse can be stored in the fridge for a couple of days.

How to serve

Lemon mousse should be served chilled.

You could add other toppings or garnish including chopped nuts, fresh fruit, a swirl of whipped cream, a few edible flowers or a sprig of fresh mint.

While this is a stand alone dessert it can also be incorporated into other desserts such as trifle, can served with meringues or used as a topping for puddings such as fruit crumble.

Tips

1. Make sure the mascarpone is at room temperature before starting this recipe to reduce the risk of lumps in the mousse.
2. Add the lemon zest topping just before serving to maintain a fresh look. If the mousse is stored in the fridge with the topping it will absorb moisture from the mousse. If this happens it can be refreshed by adding a little more topping if necessary.

Other recipes using lemon

If you enjoy lemon desserts you may like to try one of these other delicious lemon based recipes.