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–+ servings
Easy lemon mousse recipe with plain gelatin and whipping cream.
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Too Easy Lemon Mousse with Fresh Berries

This is a fairly lemony mousse with the ⅓ cup fresh lemon juice, but if you want it super tart you can add a few scrapes of lemon zest.
Course Dessert
Cuisine American
Keyword Lemon Mousse
Prep Time 15 minutes
Cook Time 1 minute
Chill Time 4 hours
Total Time 4 hours 16 minutes
Servings 8
Author Anna
Cost 5

Ingredients

  • 1 cup heavy whipping cream plus another ¾ cup for topping
  • 1 packet unflavored gelatin (7 grams)
  • 2 tablespoons water
  • ⅓ cup fresh lemon juice
  • 4 large eggs (can use pasteurized)
  • 1 cup granulated sugar (200 grams)
  • ¾ teaspoon vanilla extract
  • 1 tablespoon powdered sugar use more or less as desired
  • Fresh berries

Instructions

  • Whip 1 cup of the cream and set it aside. Soften gelatin in water in a small saucepan. Heat slowly until gelatin is dissolved, then let cool. Add lemon juice.
  • Meanwhile, in a stand mixer bowl, beat the eggs and sugar until thick and lemon colored. Beat in the gelatin mixture.
  • Fold in the whipped cream and pour into the glasses, dividing evenly. Chill for a few hours or until set.
  • When ready to serve, beat the remaining ¾ cup of whipping cream until soft peaks form. Add the sugar and vanilla and beat just until peaks are stiff. Put a dollop of sweetened whipped cream in the center of each mousse cup and garnish with fresh berries