Mary Berry Lemon Mousse Recipe

Every spring, like clockwork, I start craving lemon mousse. Not just any mousse — Mary Berry’s lemon mousse. My mum made something very close when I was a teenager, always in her old Pyrex bowl that had a chip on one side. She’d never measure properly, and yet somehow, it always came out just right. Light as air, sharp as a good memory.

This recipe brings me right back to those days. It’s proper old-school in the best way: eggs, cream, lemons — no shortcuts, no cheats. It’s what I call a “pudding pudding” — something served in glass, eaten slowly, with quiet satisfaction.

If you’ve never tried making mousse from scratch, don’t panic. It’s not hard — just a bit of gentle heat, careful folding, and a lot of trust.

Ingredients List

• 6 large eggs — You’ll separate some, but don’t worry, I’ll walk you through it.
• 1 cup + 2 tbsp granulated sugar — The split is important. Most for the curd, the rest to stabilise the whites.
• 2 tsp lemon zest — Zest before you juice! I’ve made that mistake too many times.
• ½ cup fresh lemon juice (about 3–4 lemons) — Fresh is a must. Bottled ruins the magic.
• Pinch of salt
• 1 cup heavy whipping cream

No vanilla, no gelatin — just honest ingredients handled with care.

How To Make It

1. First, get your water bath going. Fill a pot with a few inches of water and set it to simmer. This’ll be your bain-marie. You don’t want the bowl to touch the water.
2. Now whisk the base. In a large heatproof bowl, combine:
   • 3 whole eggs
   • 3 yolks (save the whites!)
   • 1 cup of sugar
   • Lemon zest
   • Lemon juice
   • A pinch of salt
   Give it a good whisk until smooth.
3. Gently cook it. Place the bowl over your simmering pot and stir constantly with a wooden spoon. It’ll take about 12–15 minutes to thicken. Don’t rush it. If your arm starts to ache — good. That means it’s working.
4. Cool it down. Once it’s thickened (should coat the back of the spoon), pour into a clean bowl, press cling film directly on top, and chill for at least an hour. Two is better.
5. Whip the whites. Beat the 3 saved egg whites to soft peaks. Then slowly add the last 2 tbsp of sugar and beat until stiff, glossy peaks form.
6. Fold gently. Take your chilled lemon base and gently fold in the whipped egg whites. I usually do it in three additions — first to loosen it, then the rest more carefully.
7. Whip your cream. In a separate bowl, whip the heavy cream to stiff peaks. Then fold this into the mousse too.
8. Chill again. Spoon into glasses or bowls and chill for at least 30 minutes before serving. If I’m being honest, I always sneak a spoonful right away. Can’t help myself.

Common Mistakes

Why is my mousse watery?
You may not have whipped the cream or egg whites enough — or you folded too hard and lost the air. Be gentle.

My curd looks lumpy — what happened?
You probably overheated it. Keep the heat low and stir constantly. I’ve done this myself when I tried to multitask. Lesson learned.

Can I use bottled lemon juice?
Please don’t. The flavour just isn’t the same — it’s flat, slightly bitter. You want that fresh, zingy edge.

It’s too sweet!
Make sure your lemons are sharp and juicy — and don’t skip the zest. That bitterness balances the sugar beautifully.

Storage and Reheating Tips

• Fridge: Store in the fridge, covered, for up to 2 days. I find it’s best within the first 24 hours, when the texture is peak mousse.
• Freezer: Don’t freeze — the texture will suffer.
• Reheating: Not needed, not recommended. This is a chilled dessert. Embrace it.

What To Serve With It

• Berries — Strawberries or raspberries go beautifully. Their tartness pairs with the sweet mousse.
• Shortbread or crisp biscuits — Adds a needed crunch.
• A splash of limoncello — If you’re feeling a bit grown-up and cheeky.

FAQ Section

Can I make this the day before?
Yes — and honestly, it’s even better the next day.

What cream should I use?
Heavy whipping cream only — don’t use half-and-half or anything lighter.

Can I swap lemons for limes?
Sure can — just expect a more floral, tropical taste. Very summery.

Is this gluten-free?
Yep — no flour or thickeners here.

Try More Recipes:

• Mary Berry Lemon Biscuits
• Mary Berry Gluten Free Scones
• Mary Berry Raspberry Scones