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Easy Lemon Mousse

Easy Lemon Mousse. A light, velvety mousse made from lemon curd and whipped cream. A terrific make ahead dessert for any occasion.

Easy Lemon Mousse in a wine glass with a palmier cookie, napkin and spoon at the base

Easy Lemon Mousse. Light, velvety, delicious!

Originally published  June 2011. Updated March 2020. There are now over 1700 recipes on this site.

Today’s recipe marks yet another milestone for Rock Recipes as we post our 600th recipe. Thanks to all our readers who have been so encouraging along the way; we look forward to sharing the next 600 with you.

A simple dessert recipe today and yet another one for the lemon lovers. It’s a terrific desert idea for dinner parties or summer barbecues because it is best made well in advance and is ready to serve with no fuss at all once well chilled.

Lemon desserts always remind me of Easter for some reason and this would male a terrific choice for that holiday dinner as well.

You may also want to check out this great recipe for Lemon Mousse Cake.

Lemon cut in half on a wooden board

Lemon desserts are a personal favourite.

We like to serve it with some fresh berries; raspberries and blueberries are favourites at our house.  So are the simple puff pastry palmiers that we serve with it to scoop up the luscious, silky smooth, tart and lip smackin’ lemon mousse.

That simple recipe is included below as well.

Easy Lemon Mousse in a wine glass on a yellow patterned plate.

Easy Lemon Mousse. Light, velvety, delicious!

Making and serving your Easy Lemon Mousse.

If you are making it well in advance, like the day before, it can be made in a single large serving bowl. Then, it can be  scooped into individual serving dishes.

Most often, however I chill it in the serving dishes so that it’s ready to serve.

As a bit of an 70’s cliché serving homage, I’ve served it here in wine glasses. After all many of my guests weren’t even alive in the 70’s and kids in particular think it’s really fancy.

Sometimes cliché can be fun. 


Puff pastry frozen sheets for the palmiers often come rolled in parchment paper for easy transfer to a baking sheet. and easy clean up.

If you are a real lemon lover like me, I’ve put together a countdown of our Top 50 Lemon Recipes from over a decade on Rock Recipes.

Best Lemon Recipes image collage with title text for Pinterest

TIP: Need ways to use up the egg whites from this recipe? They are great for amazing, gluten free melt in your mouth cookies like our Chocolate Pavlova Cookies or our Nut Meringue Cookies.

2 photo collage of Gluten Free Chocolate Pavlova Cookies and Nut Meringue Cookies

Gluten Free Chocolate Pavlova Cookies and Nut Meringue Cookies.

Like this Easy Lemon Mousse recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Easy Lemon Mousse photo with title text for Pinterest.

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

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Easy Lemon Mousse in a wine glass with a palmier cookie, napkin and spoon at the base
Yield: 8 or more servings

Easy Lemon Mousse

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes

Easy Lemon Mousse. A light, velvety mousse made from lemon curd and whipped cream. A terrific make ahead dessert for any occasion.


For the Lemon Mousse

  • 6 lightly beaten egg yolks
  • 1 cup sugar
  • 1/2 cup fresh lemon juice
  • zest of two lemons, finely minced
  • 1/2 cup butter cut into small pieces
  • 3 cups whipping cream
  • 4 tbsp icing sugar
  • 1 tsp vanilla extract

For the Palmiers 

  • 1 sheet frozen puff pastry, about 12 inches square
  • 1/2 cup white sugar


To prepare the Lemon Curd

  1. In a small saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
  2. Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.
  3. Remove from heat and stir in the butter a few pieces at a time until completely smooth.
  4. Cover with plastic wrap and chill completely in the fridge.

To make the mousse

  1. Whip together the whipping cream, icing sugar and vanilla extract until semi-firm peaks form.
  2. Fold the lemon curd gently through the whipped cream until well blended.
  3. Spoon into individual serving dishes and chill for at least a couple of hours or overnight.
  4. Serve with fresh berries and palmiers if desired.

To prepare the Palmiers 

  1. Sprinkle sugar over the entire surface of the dough.
  2. Lightly run over the pastry with a rolling pin, only enough to press the sugar into the dough.
  3. Flip the dough over and do the same thing on the other side.
  4. Cut into 2 equal rectangles and stack on top of each other.
  5. Starting at the short sides, begin folding the dough from two opposite edges evenly toward the center, making an equal number of folds from each side and meeting in the middle.
  6. Then fold the two sides together and cut this roll into about 8 - 10  slices.
  7. Place the slices evenly apart on a parchment or silicone lined baking sheet.
  8. Chill for about 20 minutes.
  9. Bake in a preheated 400 degree oven and baking until evenly golden brown, about 15 -18 minutes.
  10. Allow the palmiers to cool on the baking sheet before serving.


Calorie count and nutritional information is calculated for the mousse only.

Nutrition Information



Serving Size


Amount Per Serving Calories 462Total Fat 36gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 12gCholesterol 239mgSodium 31mgCarbohydrates 33gFiber 0gSugar 32gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Saturday 2nd of October 2021

Barry I have 4 of your cook books love them . Just wondering if I can use boxed lemon pie filling for this mousse ,if so how much . Thank you .

Lynn Parsons

Thursday 9th of December 2021

We never use boxed pie filling

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