Alright. You know that kind of dessert that feels like sunshine? That’s this.
Light, silky, lemony-as-anything, and no baking required. I made it once for a dinner party and someone asked if it was from a posh restaurant — bless them. Nope. Just a few lemons, some eggs, cream, and a bit of patience while it chills.
This is Nigella-style indulgence, but dead easy. And it sets up beautifully in glasses, ramekins, even teacups if you want to be extra.
Ingredients List
- 4 lemons – zest and juice. Smell them first — they should sing.
- 4 large eggs – because this is mousse, not magic.
- 1 cup sugar – enough to balance the tartness.
- 2 tsp gelatin powder – we’re setting this like a dream.
- 1 cup heavy cream – whipped soft, not stiff.
- ½ tsp lemon extract (optional) – I use it when I want a stronger lemon kick.
- Fresh mint – or not. Just for decoration really.
How to Make It
- Zest your lemons. Just the yellow part — not the white pith underneath (that stuff’s bitter).
- Juice the lemons, strain out the seeds, and set it all aside. You’ll use both zest and juice in a bit.
- In a heatproof bowl, whisk together the eggs and sugar until smooth.
- Now, set that bowl over a pot of simmering water — makeshift double boiler. Don’t let the bowl touch the water or your eggs will scramble (voice of experience).
- Keep whisking gently but constantly. After about 10 minutes, the mixture will thicken up — kind of like a loose custard.
- Take it off the heat and stir in the lemon juice and zest. It’ll smell like pure summer.
- In a little bowl, bloom the gelatin: mix it with 2 tbsp of cold water and let it sit for a few minutes till it looks jellied. Then microwave for 10 seconds to melt it.
- Whisk the liquid gelatin into your lemony custard. It should disappear right in — no lumps, no fuss.
- In a separate bowl, whip your cream until it’s soft and billowy. Not stiff. You want it to feel like clouds.
- Fold the cream into your lemon mix, gently. You’re not beating it, just coaxing it together. Add a little lemon extract here if you’re feeling extra zesty.
- Spoon into little glasses or ramekins, cover them up, and pop in the fridge. Let them chill for at least 3 hours (or overnight if you can bear to wait).
- When ready to serve, top with a mint leaf, a little lemon zest, or honestly — nothing. It’s gorgeous on its own.
Common Mistakes
Why is my mousse runny?
The gelatin likely didn’t dissolve properly, or the mousse didn’t chill long enough. Be patient and double-check your bloom time.
Why did my mousse curdle?
If the egg-sugar mix got too hot too fast, it can scramble. Keep the heat low and whisk constantly over the double boiler.
Can I skip the gelatin?
Not really — it helps set the mousse without baking. If you’re vegetarian, try agar-agar (but follow its own instructions, it’s a diva).
Why is it too tart?
You might’ve used lemons with a punchy bite — next time, adjust with a touch less zest or a bit more sugar.
Storage Tips
- Fridge: Cover tightly with clingfilm or lids. Keeps fresh for 2–3 days.
- Freezer: Nope. Lemon mousse doesn’t freeze well — it’ll go icy and weird. Trust me, I tried.
What to Serve With It
- Fresh berries – raspberries or blueberries balance the lemon beautifully.
- Shortbread or biscotti – for crunch against the creaminess.
- Prosecco – because you’re fancy and you deserve bubbles.
FREQUENTLY ASKED QUESTIONS
Can I make it ahead?
Yes! The day before is perfect — it gets even silkier overnight.
Can I use limes instead?
Yep! It’ll be punchier and a bit sharper, but still lovely.
What if I don’t have gelatin?
You’ll need a setting agent. Agar-agar works if you know how to use it (check the pack — it works differently than gelatin).
Can I make it dairy-free?
Swap the cream for whipped coconut cream. Just know it’ll have a coconut vibe (which I quite like, actually).
Try More Nigella Recipes:
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 250 calories
- Total Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 150mg
- Carbohydrates: 25g
- Sugar: 20g
- Protein: 4g
Nigella Lemon Mousse
Description
This lemon mousse is light, creamy, and just the right amount of tangy — like summer in a glass. So simple, so good.
Ingredients
Instructions
- Zest and juice the lemons.
- In a heatproof bowl, whisk eggs and sugar until smooth.
- Place over simmering water (double boiler) and stir 10 minutes until thickened.
- Remove from heat, stir in lemon juice and zest.
- Bloom gelatin in 2 tbsp water for 5 mins. Microwave 10 seconds to liquefy.
- Stir gelatin into lemon mixture.
- Whip cream to soft peaks.
- Gently fold whipped cream into lemon mixture. Add extract if using.
- Spoon into serving dishes, cover, and chill at least 3 hours.
- Garnish with mint and serve cold.
Notes
- Use Fresh Lemons: Freshly squeeze the juice and use fresh zest for the best flavor.
Whip Cream Just Right: Stop whipping when it’s soft and fluffy to keep the mousse creamy.
Dissolve Gelatin Fully: Mix gelatin in warm water until smooth to avoid lumps.
Chill Properly: Let the mousse set in the fridge for at least 3 hours for the right texture.
Decorate Simply: Garnish with fresh mint, lemon zest, or a bit of whipped cream to make it pretty.