Lemon Mousse Dessert Quick Easy

29 June 2017

Lemon Mousse Dessert Quick Easy

Lemon Mousse Dessert Quick Easy in glass serving dish

ONLY 4 ingredients. If you love lemon then you are absolutely going to love this recipe. The Lemon Mousse Dessert Quick Easy recipe appealed to me mainly because of the lemon and it can be made quickly and stored up to two days.  It does have to sit for 30 minutes before serving so you can make it before you start your meal and it is ready to serve when it is dessert time.

I have made this recipe countless times and it has always been perfect. Maybe I was just lucky as I have had other recipes not turn out as well. It is the recipe I use for just the two of us or I double it if we are having company.  The recipe is originally from Martha Stewart’s Dinner at Home recipe book on page 28. This is a great book if you want relatively quick meals.

The first thing I do is get the lemon juice squeezed. This is the only part that takes some time if you are not a practiced juicer.  I love my antique juicer.  Since I don’t have a ton of room for storage in my kitchen this old fashioned juicer doesn’t take much room and work effectively.


Lemon Mousse Dessert Quick Easy ingredients. Only 5 ingredients.


The recipe says to stir in the eggs, lemon and sugar in a saucepan.  I find I make a smaller mess if I put the eggs in first and whisk them so they are fairly smooth then add the sugar, whisk and then the lemon.

Put the whisk away because from this point on you should only use a wooden spoon.  Slowly heat it until the mixture is thick enough to coat the spoon. If there is a tricky part is figuring out the thickness of the lemon mixture.  Below does show you the mixture does cling to the spoon.  It definitely should not be watery.

Lemon Mousse Dessert Quick Easy stir in eggs and sugar. Add eggs first in pot so you can stir easily



15 minPrep Time

15 minTotal Time

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  • 4 large eggs
  • 2/3 cup sugar
  • 2/3 cup fresh lemon juice ( from 3-4 lemons)
  • 1 cup heavy cream, well chilled)


  • Stir together eggs, sugar, and lemon juice in a medium sauce pan.
  • Cook over medium-low heat, stirring constantly with a wooden spoon, until slightly thickened, about 2 minutes.
  • Raise heat to medium, continue to cook, stirring constantly, until mixture is thick enough to coat the back of the spoon, about 5 minutes.
  • Strain through a fine sieve, pressing with a flexible spatula, into a metal bowl.
  • Cover with plastic wrap, pressing directly on the surface of the mixture, refrigerate until well chilled, 40 -45 minutes.
  • Whisk heavy cream in a metal bowl until soft peaks form. Gently fold cream into lemon mixture with a flexible spatula. Cover tightly with plastic wrap, and refrigerate at least 30 minutes ( or up to 2 days).
Recipe Type: DESSERT

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2 responses to “Lemon Mousse Dessert Quick Easy”

  1. […] This recipe was chosen for Sunday because I  have flank steak in the freezer.   I will serve Basmati Rice with the stir fry.  This will also be a great dinner for left overs for lunch.  I like having dessert for Sunday dinners so I will make Lemon Mousse. […]
  2. […] This is recipe requires such little prep time you may want to whip up  Lemon Mousse for dessert. […]

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