Zesty Lemon Mousse


  1. Put the cream, sugar and 3/4 of the lemon zest into a large mixing bowl and whisk until thick.

  2. Stir in the lemon juice.

  3. In a separate mixing bowl, whisk the egg whites until stiff and forming soft ‘peaks’. Some say a good test for the right consistency is to turn the bowl upside-down above your head - if the egg whites remain in the bowl they are at the right consistency, but I’m not encouraging this!

  4. Gently fold the egg whites into the cream mixture.

  5. Sprinkle the remaining zest over the top along with some chocolate shavings (if you wish) and put in the fridge for a minimum of 2 hours, longer if possible.

  6. If you want your mousse to look more suitable for a dinner party you can portion it into small dessert bowls before decorating and putting in the fridge.

  7. Devour with much enthusiasm.

This lemon mousse really packs a zesty punch! It's really simple to make but it tastes incredible - you have to give it a try! 

You will need:

  • 300ml double cream

  • 2 lemons - you need the zest & the juice from both

  • 60g caster sugar

  • 2 egg whites

  • A small piece of dark chocolate (optional)

Serves 6

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