Helene's Lemon Mousse

December  2, 2014
1 Ratings
  • Serves 8-10
Author Notes

This is a recipe from a lovely lady who was my surrogate grandmother when I was growing up. It is light, fluffy, and delightfully lemony. Served with fresh berries, it is a heavenly ending to a rich meal. —love2cook

What You'll Need
  • 4 eggs, separated
  • 1 1/4 cups sugar
  • 2 lemons, zested and juiced
  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 2 cups heavy cream
  1. Beat the egg yolks until light. Add sugar little by little, beating well after each addition. Stir in lemon zest and lemon juice.
  2. Soften the gelatin in 1/4 cup of cold water. Once it has softened, dissolve it over very low heat until it melts. Add the melted gelatin to the egg mixture, blending thoroughly. Chill until the mixture begins to thicken.
  3. Beat the egg whites to form stiff peaks.
  4. Beat the heavy cream to form peaks.
  5. Fold both the egg whites and whipped cream gently into the gelatin egg yolk mixture. Pour into a pretty serving dish and chill until set.
  6. I serve plain or with fresh berries. Helene used to add additional whipped cream on top which was truly decadent.

See what other Food52ers are saying.

  • plevee
  • love2cook
  • ritagorra

3 Reviews

plevee September 26, 2020
Uses 5 bowls in all but otherwise easy and very delicious. I don't think it could be improved on!
love2cook May 19, 2015
Thank you--I'm so glad you enjoyed it! It's one that is very special to me.
ritagorra December 26, 2014
I was looking for a light tart dessert to serve with my Christmas cookies. This one caught my eye. It turned out great! The only problem was, my sugar wouldn't dissolve. Next time I will use superfine. I moved the yolk mixture to the stove and stirred on low heat until the sugar melted. I also used 1 lemon and one lime. We loved it. Thank you for an easy recipe.