- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 530 kcal
Quick summary
“The lemon mousse is a practical and citrusy dessert that combines condensed milk and heavy cream with the lively acidity of natural lemon juice and airy whipped egg whites. A refreshing and balanced recipe for hot days.”
What you need to know
- The reaction of the lemon's citric acid with the condensed milk proteins naturally thickens the cream without gelatin.
- The egg whites whipped to stiff peaks with sugar provide lightness and an airy texture superior to the simple blender version.
- The 3-hour rest time in the refrigerator firms the cream and intensifies the citrus notes on the palate.
Ingredients
Main
- 1 can sweetened condensed milk
- 1 can of cream
- 1/2 cup of lemon juice
- 3 egg whites
- 3 tablespoons of sugar
- Lemon zest for garnish
Instructions
Principal
- Start by beating the egg whites until they form stiff peaks.
- In another bowl, mix the condensed milk, heavy cream, and lemon juice until homogeneous.
- Gently fold the whipped egg whites into the lemon mixture, using bottom-to-top movements.
- Transfer the mixture to a flan mold or individual bowls.
- Refrigerate for at least 3 hours or until firm.
- Before serving, decorate with lemon zest.
- Serve chilled and enjoy every spoonful!
Chef's tips
- Strain the freshly squeezed lemon juice to avoid seeds and bitter pith residues in the velvety cream.
- Grate only the green part of the lemon peel to decorate, as the white pith makes the dessert bitter.
- Incorporate the egg whites delicately with circular movements using a spatula to preserve the air bubbles.
Variations
- Assemble the mousse in layers with crushed cornstarch cookies to create a tart-like dessert.
- Add finely chopped fresh mint leaves to the mixture to add herbal freshness to the lemon.
- Cover the finished mousse with white chocolate shavings to produce a sweet contrast and elegant look.
Substitutions
- Traditional Persian lime can be replaced by Meyer lemon for a floral and milder aromatic profile.
- Canned heavy cream with whey can be swapped for 1 box of 200g of homogenized heavy cream.
- The white sugar in the egg whites can be swapped for confectioners' sugar for instant dissolution.
How to store
Store the mold or glasses covered with plastic wrap in the refrigerator for up to 4 consecutive days without loss of consistency. Always keep refrigerated, as at room temperature the lemon cream tends to soften quickly.
Can it be frozen?
It is not recommended to freeze this version with whipped egg whites, as thawing releases water and makes the cream spongy. If you want to freeze it, prepare the version with only condensed milk and heavy cream whipped for up to 45 days.
What to serve with
Pairs very well with warm wild blackberry sauce, crispy homemade meringues, or fine butter cookies. As a drink, it pairs well with smooth filtered coffee, sparkling water with lemon slices, or iced tea.
Frequently asked questions
How do I remove the bitter taste that sometimes appears in the mousse?
Avoid squeezing the lemons with excessive force so as not to extract the bitter oils from the peel and discard the seeds.
Can I blend all the ingredients together in the blender?
Yes, but the mousse will be heavier and denser; whipped egg whites added by hand ensure an airy consistency.
Can I use concentrated bottled juice instead of fresh lemon?
Not recommended; industrialized concentrated juice contains preservatives that alter the texture and citrus freshness.
Why does lemon juice thicken condensed milk on its own?
The acidity of the lemon promotes the mild coagulation of the milk casein micelles, forming a natural thick gel.
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