Limoncello Lemon Mousse

Name: Limoncello Lemon Mousse
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; 1/2 cup limoncello; 1/2 cup fresh lemon juice; 1/4 cup sugar; 1 tablespoon lemon zest; 2 teaspoons gelatin powder; 2 tablespoons warm water; Whipped cream; Lemon slices; Fresh mint leaves

Highlighted under: From Batter to Bliss

I absolutely adore making this Limoncello Lemon Mousse when I want to impress guests or simply treat myself to something delightful. The combination of zesty lemon and smooth limoncello creates a refreshing dessert that embodies the essence of sunny days. It’s surprisingly easy to whip up and can be made ahead of time, which is perfect for dinner parties. Each spoonful melts beautifully in your mouth, leaving a hint of citrus and a subtle kick from the limoncello that will have everyone coming back for more.

Created by

Sabrina Holt

Last updated on 2026-02-10T22:51:35.921Z

Creating the Limoncello Lemon Mousse was a delightful journey that involved experimenting with textures and flavors. I found that whisking the cream to just the right point before folding it into the lemon mixture was crucial for achieving that light and airy consistency. The limoncello adds a lovely depth that truly elevates the dish.

One tip I discovered is to chill your serving glasses beforehand; it keeps the mousse cool and enhances the overall experience. The bright lemon flavor with the alcohol’s zing creates a sensational dessert that I can't resist serving at gatherings.

Why You'll Love This Recipe
Zesty lemon flavor balanced with the warmth of limoncello
Silky smooth texture with a light finish
Perfect for warm evenings or special occasions

Key Technique Tips

When you mix the limoncello and lemon juice, ensure they are at room temperature for optimal emulsification. Cold ingredients can prevent the sugar from dissolving properly, leading to a gritty texture. Whisk at a steady pace until the mixture is completely smooth and free of lumps before adding the bloomed gelatin.

In the whipped cream stage, it's crucial to stop mixing when soft peaks form. Over-whipping can turn the cream into butter, ruining the light and airy texture that is vital for the mousse. Aim for a glossy appearance with soft, rounded peaks that gently fall over when you lift the whisk.

Ingredient Roles and Substitutions

The limoncello is more than just flavor; it also contributes to the mousse's silky texture. If you're looking for a non-alcoholic version, consider substituting limoncello with a lemon soda or a lemon-flavored syrup, though be aware that this will alter the overall flavor profile and might require extra sweetening.

Using fresh lemon juice is non-negotiable for achieving the bright, zesty flavor that defines this mousse. Bottled juice lacks the aromatic oils and volatile compounds found in fresh lemons, which can diminish the dessert's lively taste. Always opt for freshly squeezed to keep that vibrant citrus punch intact.

Ingredients

Gather these simple ingredients to start your delightful mousse:

For the Mousse

1 cup heavy cream
1/2 cup limoncello
1/2 cup fresh lemon juice
1/4 cup sugar
1 tablespoon lemon zest
2 teaspoons gelatin powder
2 tablespoons warm water

For Garnish

Whipped cream
Lemon slices
Fresh mint leaves

With these ingredients in hand, you're ready to create a luscious treat!

Instructions

Follow these simple steps to whip up your Limoncello Lemon Mousse:

Prepare the Gelatin

In a small bowl, mix the gelatin powder with the warm water and let it sit for about 5 minutes until it blooms.

Mix the Base

In a medium bowl, whisk together the limoncello, lemon juice, sugar, and lemon zest until well combined.

Combine the Gelatin

Gently heat the lemon mixture in a saucepan without boiling. Stir in the bloomed gelatin until fully dissolved.

Whip Cream

In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.

Combine

Fold the whipped cream into the lemon mixture gradually until smooth. Make sure not to deflate the whipped cream.

Chill

Pour the mousse into serving glasses and refrigerate for at least 4 hours, or until set.

Once set, you can top the mousse with whipped cream, lemon slices, and mint before serving!

Pro Tips

Make sure all your ingredients are cold, as this helps the mousse hold its structure better.

Make-Ahead and Storage

This Limoncello Lemon Mousse is a fantastic make-ahead dessert, as it can be prepared up to two days in advance. Store the mousse covered in the refrigerator to prevent it from absorbing any odors and ensure it sets perfectly. Just be sure to give it some time to chill thoroughly, at least four hours, but overnight is ideal for the best flavor development.

If you find yourself with leftovers (though that's unlikely!), keep the mousse covered tightly in the fridge. It can usually last for up to three days without sacrificing quality. However, be aware that the longer it sits, the more it may lose that airy texture, so it’s best enjoyed fresh.

Serving Suggestions

For an elegant presentation, serve the mousse in individual glasses or small jars, adding a dollop of whipped cream on top just before serving. Garnishing with thin lemon slices and fresh mint leaves not only enhances the visual appeal but also adds an additional layer of flavor that complements the citrus notes beautifully.

If you're feeling adventurous, try adding a twist by incorporating finely chopped candied ginger or a drizzle of lemon curd on top before serving. These additions can elevate the dessert by introducing unexpected flavors and textures, making each spoonful a delightful surprise.

Questions About Recipes

→ Can I make this mousse a day ahead?

Yes, it's actually recommended to make it a day in advance! It gives the flavors more time to meld.

→ Is it possible to make a non-alcoholic version?

Absolutely! You can replace the limoncello with extra lemon juice or a lemon-flavored soda.

→ How should I store leftovers?

Store any leftovers in the refrigerator in an airtight container for up to two days.

→ Can I use gelatins made with fruit pectin instead?

Yes, you can use fruit pectin gelatins, but the setting texture may differ slightly.