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Mary Berry Lemon Mousse Recipe

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.

Ingredients

  • Large eggs – 3, separated

  • Caster sugar – 100 g

  • Lemons – 2, zest and juice

  • Double cream – 300 ml

  • Water – 2 tablespoons

Instructions

  • 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.