Lemon Mousse
Preparation time
Total time
This tangy lemon mousse always wows my guests. It's really simple to make. Just make sure you don't leave the lemon mixture too long before adding the egg whites. Make it well in advance of when you want to eat it - overnight is great. Serve in one large or 6 individual bowls
Recipe type: Dessert
Cuisine: British
Serves: 6
  • 4 large eggs
  • 170 grams caster sugar
  • 3 large lemons
  • 1 packet of gelatin (12 gr sachet) or 5 leaves of leaf gelatin
  • 150 ml water
  1. Separate the eggs. Place the egg yolks in one basin and the whites in another. If you are using a mixer to beat the egg whites, place them in the mixer bowl.
  2. Using a fine grater or microplane, take the zest off two lemons. Cut and extract the juice of all the lemons.
  3. Add the sugar and zest to the egg yolks and beat together. You'll notice the colour lightens and the mixture thickens. Add the lemon juice and set aside.
Gelatin method using leaf gelatine
  1. Cut up the leaf gelatine into approx 3 cm pieces. Place the water in a small pyrex bowl with the gelatin and let it soak for 10 minutes. Then place the bowl into a saucepan of gently simmering water and let it melt (about 5 minutes)
Gelatin method using gelatine granules
  1. In a small bowl, measure out the water and sprinkle with the granules of gelatin. The granules will expand. Either place the bowl in a microwave on defrost (or low power) for 1-2 minutes until the granules have dissolved. Or place the water and gelatin mixture into a saucepan and heat gently until the granules dissolve. Do not boil. Stir well to blend.
Finishing the mousse
  1. Add the gelatin mixture to the egg and lemon mixture. Mix well.
  2. This mixture will gradually thicken. Mine took about 15 minutes. Set a timer so you don't forget it!
  3. Only when the mixture is starting to thicken, stiffly beat the egg whites. Use a stand mixer with a whisk attachment, a hand held mixer or beat by hand with a whisk.
  4. Fold one tablespoon of the egg whites into the lemon mixture and mix well. This is to loosen up the mixture.
  5. Add the remaining egg white, one tablespoon at a time and fold in gently. You want to get as much air in as possible.
  6. Pour into a large bowl or into individual bowls and allow to set in the fridge.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2016/08/23/gelatine-isnt-scary-make-an-easy-lemon-mousse/