Light, airy lemon mousse served in hollowed-out lemon halves for a refreshing and elegant presentation — these Frozen Lemon Mousse Cups are the ultimate summer dessert. With their tangy citrus flavor, creamy texture, and charming presentation, they’re perfect for entertaining or enjoying as a light, frozen treat on a warm day.

Why You’ll Love This Recipe

These mousse cups are both beautiful and delicious — the bright acidity of fresh lemon juice is balanced by the richness of whipped cream, creating a smooth, tangy mousse. Serving them in natural lemon shells adds a sophisticated touch without extra effort. They’re make-ahead friendly, portion-controlled, and naturally gluten-free. Ideal for garden parties, brunches, or light finales to heavier meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

large lemons (halved and hollowed, reserve juice)
fresh lemon juice (from reserved lemons)
lemon zest
granulated sugar
egg yolks
unsalted butter, cubed
heavy cream
vanilla extract
fresh mint leaves (optional, for garnish)

Directions

1. Cut the lemons in half and carefully scoop out the pulp using a spoon or paring knife. Reserve the juice for the mousse. Pat the empty lemon shells dry and place them cut-side up on a parchment-lined tray in the freezer.
2. In a heatproof bowl set over a pot of simmering water (double boiler), whisk together the lemon juice, zest, sugar, and egg yolks. Cook, whisking constantly, for about 6–8 minutes until the mixture thickens into a curd-like consistency.
3. Remove from heat and whisk in the cubed butter until fully melted and smooth. Let the lemon curd cool to room temperature.
4. In a separate chilled bowl, whip the heavy cream with vanilla extract until soft peaks form.
5. Gently fold the whipped cream into the cooled lemon curd until the mixture is fully combined and light in texture.
6. Spoon or pipe the lemon mousse into the frozen lemon shells, smoothing the tops as desired.
7. Freeze for at least 2 hours, or until the mousse is firm.
8. Before serving, garnish with fresh mint leaves if desired.

Servings and timing

Servings: Makes 12 mousse cups (from 6 lemons)
Prep Time: 25 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Total Time: Approximately 2 hours 35 minutes

Variations

• Berry Twist: Add a swirl of raspberry or blueberry puree to the mousse before freezing.
• Coconut Lemon Mousse: Replace half the whipped cream with coconut cream for a tropical note.
• Herbal Infusion: Infuse the lemon curd with fresh thyme or basil for a unique flavor profile.
• Mini Tart Option: Spoon the mousse into baked mini tart shells instead of lemon halves.
• Meringue Topping: Add a small dollop of toasted meringue before serving for a lemon pie effect.

Storage/Reheating

Frozen Lemon Mousse Cups can be stored in the freezer for up to 5 days in an airtight container. Serve straight from the freezer or let them sit at room temperature for 5 minutes for a slightly softer texture. Do not refreeze after thawing. These are not suitable for reheating.

FAQs

Can I make these mousse cups in advance?

Yes, they can be made up to 5 days in advance and stored in the freezer until ready to serve.

What’s the best way to hollow out lemons?

Use a paring knife and spoon to carefully scoop out the pulp. A grapefruit spoon also works well.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor and acidity balance.

Do I need to strain the lemon curd?

Straining is optional but can ensure a smoother texture by removing zest or cooked egg bits.

How do I get soft peaks when whipping cream?

Chill your bowl and beaters before whipping, and stop once the cream holds soft, curved peaks.

Can I make this without a double boiler?

Yes, but be very careful not to overheat the egg yolks directly — a double boiler provides gentle, even heat.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, including the lemon shells.

Can I use this mousse as a filling for cakes or tarts?

Absolutely. It works wonderfully in tart shells or as a layer in sponge cakes when not frozen.

How do I prevent the mousse from becoming icy?

Ensure the mousse is well emulsified and covered tightly if storing longer to prevent freezer burn.

Can I use a different citrus fruit?

Yes, try oranges, limes, or grapefruit for different flavor profiles. Adjust sugar to taste based on acidity.

Conclusion

Frozen Lemon Mousse Cups are a refreshingly light dessert that delivers both visual appeal and vibrant flavor. Served in natural lemon halves, they offer a unique and elegant twist on traditional mousse or sorbet. Whether you’re hosting a summer party or simply want a no-bake treat to beat the heat, these zesty little cups are sure to delight.

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