Best Lemon Mousse 🍋 (Light, Creamy & Perfectly Citrusy!) 

I'm sharing how to make exceptional lemon mousse at home step by step. The texture is like no other - It is so airy, fluffy, and creamy. And it's perfectly citrusy for all lemon lovers!🍋
I'd love you to try it at home and let me know how you enjoyed it with your family and friends.😋
📌 Ingredients To Make Lemon Mousse
Lemon Curd Base
• Granulated sugar: 50 g | 1.7 oz (1/4 US cup)
• Egg yolks: 50 g | 1.7 oz (3 eggs)
• Lemon zest: 1 Lemon
• Lemon juice: 100 g | 3.5 oz (1/4 + 1/6 US cups)
• Gelatin: 3.5 g | 0.1 oz *
* Gelatin powder: 1/2 bag of Knox gelatin powder + 1 Tbsp of Icy cold water
* Gelatin sheet: 2 Gelatin sheets (Bloom 230) Soak them in icy water.
Whipped Cream
• Heavy cream: 300 g | 10.5 oz (1 1/4 US cups)
Italian Meringue
• Egg white: 95 g | 3.3 oz (3 eggs)
• Water: 60 g | 2.1 oz (1/4 US cup)
• Granulated sugar: 150 g | 5.3 oz (3/4 US cup)
Heat the syrup to 244ºF (118ºC).
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
One batch of the recipe is enough for 5 8-oz cups with fruits inside or 4 8-oz cups without them.
[When making cakes with the lemon mousse🎂]
Cover the sides of the cake with a sponge cake to sustain the body better, or Increase the amount of the gelatin slightly:
• When using gelatin powder: 1/2 bag → 1 1/4 tsp or slightly more
• When using gelatin sheets: 2 sheets → 2.25 - 2.5 sheets
(Watch the additional tips section at the end of the video for more details!)
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📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
PerfectaGel Gelatin Sheet
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Knox Gelatin Powder
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8-oz Glass Cups
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3.5-oz Mini Glass Cups
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