Lemon Mousse

This is a traditional French lemon mousse, that does not use gelatine. It was taught to Gail at Pierre Dubrulle’s Culinary School and became one of her favourite recipes to teach at her cooking school. Enjoy!

Course Dessert
Total Time 1 hour
Servings 8


  • Juice of 2 medium-sized Lemons (approx. ¼ cup fresh squeezed)
  • cup Water
  • ½ cup White Granulated Sugar
  • 8 Egg Yolks
  • Grated Rind of 1 Lemon
  • 1 cup Whipping Cream, whipped until stiff


Lemon Syrup:

  1. Combine lemon juice, water and sugar in a saucepan and bring to a gentle boil.

  2. Remove from heat, cool and reserve.


  1. Combine egg yolks, syrup and grated lemon peel in the top of a double boiler.

  2. With a wire whisk, stir mixture until it thickens enough to form a ribbon as it falls from the whisk.

  3. Cool completely. It is now a curd.

  4. Gently fold the whipped cream into the chilled and thickened curd.

  5. Pour into serving glasses and refrigerate for two hours.

  6. Decorate with whipped cream, sliced strawberries or chocolate shavings. Chill.

Recipe Notes

Keeps for two days covered and refrigerated.

Remove the grated rind (zest) of 1 lemon before juicing it for the syrup.

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