New This Month

Frozen Lemon Mousse


This airy ensemble of lemon, cream, and sugar is an easy and elegant end to an outdoor summer meal. Lemon curd is folded into whipped cream and frozen, suffusing the mousse with refreshing citrus flavor.

  • Yield: Makes one 8-inch mousse
frozen lemon mousse

Photography: Gentl & Hyers

Source: Martha Stewart Living, June 2001


  • 8 to 10 lemons
  • 2 cups sugar
  • 8 large egg yolks
  • 2 whole eggs
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1 1/2 cups plus 2 tablespoons heavy cream, chilled
  • Candied Lemon Zest
  • One 8-ounce container creme fraiche


  1. Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.

  2. Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.

  3. Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.

  4. Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.

  5. Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.

Reviews Add a comment

  • lyd_lyd
    10 JAN, 2011
    how does one unmold the frozen mousse from the metal rings? Does it just slide out effortlessly (somehow I doubt that) or is there any way to help it? Also, what and in what quantity (gelatin, pectin) can be added to the mousse in order to be able to store it in the refrigerator instead of in a freezer? If stored in a freezer it has to stand oiutside for 5-10 minurtes before being served...
  • juliette2381
    30 JAN, 2009
    This was a huge hit! I took it to a friend's when asked to bring dessert and everyone loved it. I used a 10 inch spring form pan since I was transporting it and it turned out great.
  • mauigleaux
    9 JAN, 2009
    I have been using this recipe for years now and finally compelled to share my joy! This is simply a delightful recipe. I have to admit I use it as a jumping off for a Key Lime adaptation (blending lemon and lime juices or just lime, zest too!) and use a graham cracker crust as well. Regardless, this has to be one of the most refreshing desserts. Whenever I make it, usually by repeat request, there is never a morsel leftover. Enjoy!!
  • rainbowcherries
    30 MAY, 2008
    After they are frozen and just before you serve them, you need put a 1 ounce dollop of creme fraiche on top and then sprinkle with the candied lemon zest and serve.
  • mrschango
    29 MAY, 2008
    It probably seems obvious what to do after step four, but the recipe doesn't seem to be finished. Am I missing something?