Anna Louise Lemon mousse is the dessert I turn to when I want something light and fresh after a rich main course. It is cold, smooth, intensely lemony, and requires no cooking and no gelatine.
The egg whites and whipped cream give it enough structure to hold its shape in individual glasses. I can make it hours ahead, which makes it one of my favourite dinner party desserts.
The lemon curd is the backbone of the flavour here. A good lemon curd — either the homemade version from this site or a good quality shop-bought one — gives a vivid, tangy, intensely citrus base that makes the mousse taste seriously of lemon rather than vaguely of it.
I never make this with lemon juice alone — the curd gives a depth and concentration that fresh juice on its own cannot replicate.
Ingredients for Mary Berry Lemon Mousse (Serves 6)
For the Lemon Mousse
- 300ml double cream, cold
- 250g good quality lemon curd — homemade or shop-bought
- Finely grated zest of 2 large unwaxed lemons — plus extra for decoration
- 3 large egg whites — at room temperature
- Pinch of cream of tartar
- 50g golden caster sugar
To Decorate
- Extra lemon zest — scattered over the top
- A small twist of lemon peel per glass
- A light dusting of icing sugar (optional)
How to Make Mary Berry Lemon Mousse
Step 1 — Whip the Cream
Whip the cold double cream to soft peaks — the cream should hold its shape gently when the whisk is lifted but still look billowy and generous. Do not overwhip. Set aside.
Step 2 — Make the Lemon Base
Put the lemon curd and lemon zest into a large bowl. Stir together. Add the whipped cream. Fold gently with a large spatula until just combined — three to four strokes. You want a smooth, pale yellow cream with the lemon curd fully incorporated.
Step 3 — Whisk the Egg Whites
In a separate clean bowl, whisk the egg whites with the cream of tartar to soft peaks. Add the golden caster sugar one tablespoon at a time, whisking well after each addition, until the meringue is thick, glossy, and holds firm peaks.
Step 4 — Fold Together
Add one-third of the meringue to the lemon cream mixture — fold in to loosen. Add the remaining meringue in two additions, folding very gently with eight to ten strokes each time. The finished mousse should be light, slightly airy, and a pale lemon yellow throughout.
Step 5 — Chill and Serve
Spoon or pipe the mousse into six individual serving glasses. Smooth the tops. Cover loosely and refrigerate for at least three hours — four is better, overnight is best.
Before serving, scatter extra lemon zest over each mousse. Add a small lemon twist. Dust very lightly with icing sugar if using.
My Top Tips For Perfect Mary Berry Lemon Mousse
Good lemon curd is the key to a vivid mousse. I cannot stress this enough. Lemon curd made with real egg yolks and real lemon juice — whether homemade or a quality shop-bought brand — gives a mousse that is intensely, specifically lemony. A cheaper lemon curd gives a mousse that tastes flat and slightly artificial.
Do not overwhip the cream. Soft peaks give a light, mousse-like texture. Overwhipped cream makes the finished mousse dense and slightly grainy. Check the cream every ten seconds once it starts to thicken.
Fold the meringue very gently. The meringue is what gives the mousse its lightness. Every unnecessary fold loses air. Fold until just combined and stop immediately.
Make it the day before. Lemon mousse made the day before and refrigerated overnight is significantly better than one made on the day — the flavours deepen and the texture becomes more set and more defined. It is genuinely one of the best make-ahead desserts I know.
The cream of tartar stabilises the egg whites. A pinch of cream of tartar helps the egg whites whisk to a stable, glossy meringue that does not collapse when folded into the cream. Do not leave it out.
Serving Suggestions
In tall individual glasses so the pale yellow colour is visible. At a dinner party made entirely the day before. As a summer dessert when something light and refreshing is wanted after a rich meal.
How to Store Mary Berry Lemon Mousse
In the fridge: Store covered for up to 2 days. Freezing is not recommended — the egg white structure collapses completely on defrosting.
Mary Berry Lemon Mousse Recipe
Ingredients
Method
- Whip cold cream to soft peaks — set aside.
- Stir lemon curd and lemon zest together in a large bowl. Fold in whipped cream gently — 3–4 strokes.
- Whisk egg whites with cream of tartar to soft peaks. Add sugar 1 tbsp at a time — whisk to thick, glossy firm peaks.
- Fold one-third of meringue into lemon cream to loosen. Fold in remaining meringue in 2 additions — very gently, 8–10 strokes each time.
- Spoon into 6 glasses. Smooth tops. Cover — refrigerate 3–4 hours minimum or overnight. Decorate with lemon zest and twist before serving.
Notes
Frequently Asked Questions
Can I make this without raw egg whites?
Yes — replace the egg whites and sugar with 150ml of extra double cream, whipped to firm peaks. The mousse will be richer and denser but completely safe for anyone who cannot eat raw eggs.
Can I use lime instead of lemon?
Yes — lime curd and lime zest give a slightly more tropical, slightly sharper version. The method is identical.
Can I set this in one large bowl instead of individual glasses?
Yes — spoon into a large serving bowl, refrigerate, and serve with a large spoon at the table.
How do I know when the mousse is set enough to serve?
After three to four hours of refrigeration the mousse should hold its shape when a spoon is pressed into the surface and lifted. If it still looks very soft, give it another hour.
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