Mary Berry Lemon Mousse Recipe

If you are looking for a dessert that feels light yet indulgent, Mary Berry Lemon Mousse is a perfect choice. This classic British dessert is smooth, airy, and gently tangy, with the fresh flavour of lemon balancing its creamy richness. It works beautifully for dinner parties, summer lunches, or when you want a make-ahead dessert that feels refined without being complicated. Prepared without baking and ready in under an hour (plus chilling time), this mousse is all about simplicity done well.

What is Mary Berry Lemon Mousse?

Mary Berry’s lemon mousse is a chilled dessert inspired by the elegant, no-fuss style of Mary Berry. It combines whipped cream, eggs, sugar, and fresh lemon to create a mousse that is light, softly set, and full of citrus flavour. Unlike heavier puddings, this one feels almost cloud-like on the spoon.

Other Popular Mary Berry Recipes

• Mary Berry Magic Chocolate Pudding
• Mary Berry Classic Rice Pudding
• Mary Berry Lemon and Coconut Cake
• Mary Berry Candied Peel

Why This Recipe Is Worth Trying

• Fresh and light texture – Ideal after a rich or heavy meal
• No baking required – Perfect when oven space is limited
• Make-ahead friendly – Chills well and sets beautifully
• Simple ingredients – No gelatine or complicated steps
• Elegant presentation – Looks impressive with minimal effort

Essential Ingredients to Make Mary Berry Lemon Mousse

• Large eggs – 3, separated
• Caster sugar – 100 g
• Lemons – 2, zest and juice
• Double cream – 300 ml
• Water – 2 tablespoons

Handy Kitchen Tools for Best Results

• Mixing bowls (separate for eggs and cream)
• Electric whisk or hand whisk
• Fine grater for lemon zest
• Citrus juicer
• Spatula for folding
• Serving glasses or dessert bowls

Step-by-Step Guide to Making Mary Berry Lemon Mousse

• Prepare the lemon base – Zest the lemons finely and squeeze out the juice. Place the juice, zest, sugar, and water into a heatproof bowl set over gently simmering water, stirring until the sugar dissolves and the mixture looks glossy.
• Add egg yolks carefully – Remove from heat and whisk in the egg yolks one at a time. Return to gentle heat briefly, stirring until slightly thickened, then leave to cool completely.
• Whip the cream – In a separate bowl, whip the double cream until it forms soft peaks. The texture should be light and billowy, not stiff.
• Fold gently – Once the lemon mixture is cool, fold in the whipped cream using slow, careful movements to keep the mousse airy.
• Whisk the egg whites – Whisk the egg whites in a clean bowl until they form soft peaks.
• Combine and set – Gently fold the egg whites into the mousse, spoon into serving glasses, and chill for at least 2 hours until set.

What I Got Wrong (And How I Fixed It)

• Overheating the lemon mixture – Caused curdling, fixed by lowering the heat
• Adding cream too early – Warm base melted it, so cooling was key
• Overwhipping cream – Made the mousse heavy instead of light
• Rushing the chill – Extra time in the fridge improved texture

Healthier Version of Mary Berry Lemon Mousse

• Lower sugar – Reduce sugar to 75 g without losing flavour
• Lighter cream – Use half double cream and half Greek yogurt
• Smaller portions – Serve in mini glasses with fruit

Ingredient Substitutions for Mary Berry Lemon Mousse

• Double cream – Replace 300 ml with 200 ml cream + 100 ml yogurt
• Caster sugar – Swap 100 g for 80 g of honey
• Lemon – Use lime for a sharper citrus note
• Eggs – Pasteurised eggs work well for safety

Pairing Ideas: What to Serve With Mary Berry Lemon Mousse

• Fresh raspberries – Add colour and natural sharpness
• Shortbread fingers – Provide gentle crunch
• Blueberry compote – Soft fruit balances the citrus
• Mint leaves – Bring a fresh, clean finish
• Berry coulis – Adds elegance without heaviness

Expert Tips to Make Perfect Mary Berry Lemon Mousse

• Cool the base fully – Prevents cream from collapsing
• Soft peaks only – Keeps the mousse light and smooth
• Gentle folding – Protects the air in the mixture
• Fresh lemons – Bottled juice lacks brightness
• Clean bowl for whites – Helps them whip properly
• Adequate chilling – Allows flavours to settle and set

Creative Ways to Customize Mary Berry Lemon Mousse

• Layered dessert – Alternate mousse with crushed biscuits
• Coconut twist – Add a spoon of coconut cream
• Vanilla note – A drop of vanilla softens sharpness
• Berry swirl – Gently ripple fruit puree through
• Frozen version – Semi-freeze for a parfait-style treat

Storing Mary Berry Lemon Mousse the Right Way

• Refrigeration – Store covered for up to 24 hours
• Avoid freezing – Texture can separate once thawed
• Seal well – Prevents fridge odours from affecting flavour

How to Reheat Mary Berry Lemon Mousse (If Needed)

This dessert is not meant to be reheated. Serve chilled straight from the refrigerator for the best texture and flavour.

Nutritional Breakdown (per serving)

• Calories: ~290 kcal
• Carbohydrates: ~22 g
• Protein: ~6 g
• Fat: ~20 g
• Sugar: ~18 g

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FAQs

Why didn’t my lemon mousse set properly?

Lemon mousse usually fails to set if the lemon mixture is still warm when the cream is folded in or if the cream is underwhipped. Always allow the lemon base to cool completely and whip the cream to soft peaks so the mousse can hold its structure while chilling.

Can I make lemon mousse without raw eggs?

Yes, you can use pasteurised eggs or replace the egg whites with extra whipped cream. This keeps the mousse light while making it suitable for those who prefer not to use raw eggs.

How long should lemon mousse chill before serving?

Lemon mousse needs at least 2 hours in the refrigerator to set properly. For the best texture and flavour, chilling it overnight allows the mousse to firm up evenly and develop a smoother finish.

Can I prepare lemon mousse a day in advance?

Yes, lemon mousse is ideal for making ahead. Prepare it up to 24 hours in advance, cover it tightly, and keep it refrigerated until ready to serve for the best results.

rapping It Up

Mary Berry’s lemon mousse is proof that desserts don’t need complexity to feel special. Light, smooth, and gently tangy, it finishes a meal on a calm, elegant note. Make it once, and it quickly becomes one of those recipes you return to whenever you want something effortless yet impressive.