Light & Luscious Lemon Mousse (only 4-Ingredients!)
 
Prep time
Cook time
Total time
 
A light & airy mousse with fresh and bright lemon flavor that can be whipped up in less than 10 minutes with only 4-ingredients!
Author:
Serves: 4 servings
Ingredients
  • 4 Tbsp fresh lemon juice, separated (2 Tbsp/2 Tbsp)
  • 2 large egg whites
  • 1 cup (240 ml) heavy cream (whipping cream)
  • 5 Tbsp granulated sugar (use white sugar if you prefer the mousse be the color of snow ;-))
  • For Garnish: 4 lemon slices (I use smaller lemons for this) + 1 tsp lemon zest
  • For Glassware: you will end up with about 4 ounces (120 ml/ half cup) of mousse for each of the 4 portions -- choose any dessert glass/bowl you like with at least 6 ounce capacity -- martini glasses are perfect for this (and festive) but so too are little glass pots (recycled jam/condiment jars etc are great!) and you can dress them up as you like.
Instructions
  1. Start by separating egg whites (egg whites whip best when not too cold) and measuring out lemon juice, sugar and cream. Have 4 glasses/bowls ready for the mousse (you will end up with about 4 ounces (120 ml) of mousse for each of the 4 portions so a 6 ounce capacity is ideal). nb: It's important to have your mise en place all set so that the mousse doesn't start falling while you prep.
  2. In a large bowl, start beating the heavy cream and then slowly drizzle in 2 Tbsp of lemon juice as you keep beating until soft-medium peaks form (not too stiff/ not too soft), set aside.nb: you may notice the cream thickening up quicker than usual because of the addition of the lemon juice (the fat in the cream prevents the protein from clumping tightly; instead of curdling as it would with milk, the mixture goes on to thicken, magic).
  3. In a separate medium sized bowl, beat together the remaining 2 Tbsp lemon juice with the egg whites until frothy, add the sugar gradually, and continue beating until light, fluffy and frothy (the mixture should become opaque and nearly at the soft peak stage).
  4. Without delay, slowly invert the egg white mixture into the cream mixture gently folding it in using a soft spatula with broad gentle strokes - continue to fold until it is fully combined (the consistency should be soft and creamy).
  5. Divide the mousse among the 4 glasses/bowls and then place in fridge straight away to set for at least 20 minutes (and up to 2 hours) -- nb: the longer the mousse sits in the fridge, the more likely the cream & citrus/acid will separate - it will still taste wonderful but the lemon juice may start to pool at the bottom of the glass rather than remain fully integrated in the creamy mixture; this typically happens after 2 hours.
  6. Remove mousse from fridge and decorate with a sprinkle of zest and a slice of lemon slice, or as desired, before serving.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2022/12/light-luscious-lemon-mousse-only-4-ingredients.html