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+ servings

Lemon Chiffon Mousse

A light lemon dessert that is perfect for any party.
Course Dessert
Cuisine American, French
Keyword lemon, mousse
Prep Time 30 minutes
Total Time 30 minutes
Servings 10


  • 5 pasteurized eggs I used Davidson's Safest Choice™ eggs
  • 1 1/4 cups sugar
  • 2/3 cup fresh lemon juice (about 2-3 large/3-5 small)
  • lemon rind (from lemons used for juice)
  • 2 envelopes unflavored gelatin
  • 1/2 cup cool water
  • 2 cups heavy cream can substitute whipping cream
  • 1 1/4 teaspoons cream of tartar


  1. Butter the inside of a large serving bowl and dust it with sugar to coat it completely. Set aside.
  2. Separate the eggs, putting the yolks and whites into separate, large bowls.
  3. Zest and juice the lemons. Set aside the rind and 2/3 cup of the fresh lemon juice.

  4. Beat the egg yolks and sugar for several minutes until they are light in color and thick in texture. Mix in the lemon rind and gradually add the 2/3 cup of lemon juice, stirring until the ingredients are well combined.
  5. Soften the gelatin in the water and heat the liquid gradually, stirring constantly, until the gelatin is completely dissolved and the mixture thickens. Set aside to cool slightly.
  6. Whip the cream until it has soft peaks and gently fold it into the egg yolk/sugar/lemon mixture. Add the gelatin to the whipped cream, egg yolks, sugar and lemon, stirring until the mixture thickens.
  7. Beat the egg whites for about 2 minutes, then add the cream of tartar. Continue beating for another 6 or so minutes until the egg whites form stiff but not dry peaks. Fold the egg whites into the mixture and pour it gently into the buttered and sugared serving bowl.
  8. Chill in the refrigerator for several hours until well set.

Recipe Notes

When zesting the lemons, take off only the top, yellow layer of skin. To the extent possible, avoid the white pith below the yellow exterior, as it is bitter.
The preparation time does not include chilling time.