Lemon Mousse

Easy, delicious, refreshing, and fabulous!
Servings 10


  • 1 envelope plain gelatin
  • 1/2 cup water
  • 3 egg yolks save whites for later
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 2 Tbsp grated lemon rind
  • 1 cup heavy cream


  • Simmer gelatin and water for 2 minutes, then cool.
  • Beat yolks and sugar, then gradually add lemon juice and rind and beat on high for 7 minutes.
  • Stir gelatin mixture into the lemon/sugar mixture and then place in refrigerator for 30 minutes. (Check at 20 minutes) It should be thick and viscous. Don’t let it harden too long.
  • Meanwhile beat egg whites until stiff. Whip heavy cream until stiff.
  • When gelatin mixture is thickened, give it a quick whisk and than fold in whipped cream and egg whites. Place mixture in bowl or champagne glasses and chill in refrigerator for 4-12 hours.