Lemon Mousse 

  • Preparation 15 MIN
    Cooking 5 MIN
    Chilling 2 H 30 MIN
  • Servings 6



  1. In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
  2. In a saucepan, off the heat, combine 125 ml (1/2 cup) of the sugar with the cornstarch. Stir in the eggs, lemon juice, and butter with a whisk. Bring to a boil, stirring constantly. Add the gelatin and stir until completely dissolved. Pour into a large bowl. Cover with plastic wrap directly on the cream and refrigerate until cooled but still pliable, about 30 minutes.
  3. In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. With a spatula, fold the meringue into the lemon cream.
  4. Pour into six dessert cups or glasses. Cover and refrigerate for about 2 hours.


This lemon mousse is actually a chiboust cream, a mixture of pastry cream and Italian meringue.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 265  
Total Fat 10.4 g  
Saturated Fat 6 g  
Sodium (salt) 54 mg  
Carbohydrates 39 g  
Fibre 0 g  
Protein 5 g