Jamie Oliver Lemon Mousse

I didn’t expect this Jamie Oliver lemon mousse to knock the wind out of me like it did. It’s this silky, almost airy thing that hits your tongue like a whisper, then—bam—a jolt of lemon. Not sweet exactly, but not sharp either. Just alive. I made it on a Tuesday. No reason. Just lemons going soft and a quiet kitchen. (inspired by Jamie Oliver)

Ingredients Needed

• 6 large eggs
• 1 cup granulated sugar
• 2 tablespoons granulated sugar (separated)
• 2 teaspoons lemon zest
• 1/2 cup (120 ml) fresh lemon juice (from about 3–4 lemons)
• Pinch of salt
• 1 cup (240 ml) heavy whipping cream

How To Make Jamie Oliver Lemon Mousse

1. First, get some water simmering. A few inches in a pot. Keep the heat gentle. This isn’t a boiling sort of thing.
2. Then, crack the eggs. You need the yolks and whites from three. Keep the other three whites in a clean bowl—you’ll want those later. In a heatproof bowl, whisk the three eggs, 1 cup sugar, lemon zest, juice, and salt. It’ll smell like sunshine after rain. Or like childhood summers if you ever had a lemon tree in your yard. I didn’t.
3. Set that bowl over your simmering pot. Not touching the water—hovering. Stir with a wooden spoon. Keep going. It’ll take a bit. Maybe 15 minutes. You’ll know it’s ready when it clings to the back of your spoon like it means it.
4. Pull it off the heat. Let it cool. Not room temp, really, just… less hot. Then cover it—plastic wrap right on the surface so it doesn’t grow skin—and shove it in the fridge. At least an hour. Maybe two if you’ve got the patience.
5. Now, egg whites. Beat the remaining three on high until they look like soft clouds. Add in those extra two tablespoons of sugar. Keep beating until they shine like they’re proud of themselves.
6. Fold the whites into your chilled lemon base. Gently. Like you’re coaxing air into it. Don’t rush.
7. Whip the cream next. You want stiff peaks. No softness here. Fold that in too. This part feels like you’re building something fragile, like a snow drift that could melt if you breathe wrong.
8. Spoon into glasses, bowls, whatever. Chill again—half an hour’s good. Then eat. Slowly.

Why I Love This Recipe

I made it when my brain was fried and the house was quiet. The kind of quiet that begs for something light and cool and homemade. My sister tried it and just nodded, eyes wide. Didn’t even say a word. It’s not just dessert. It’s mood therapy, disguised in a fluffy lemon cloud.

Recipe Tips

• Use real lemons. Always. Bottled stuff smells like plastic regrets.
• Cold eggs separate easier. Trust me—nothing worse than chasing a yolk through your whites.
• Go slow on the heat. This isn’t scrambled egg soup. It’s subtle magic.
• Don’t beat the joy out of your cream or whites when folding. Think of it like tucking in a baby.
• Make it ahead. It’s better after it’s had time to settle into itself.

How To Store This Jamie Oliver Lemon Mousse

• At Room Temperature: Just… don’t. It’s cream and eggs. You know better.
• In the Fridge: Covered, airtight, whatever keeps it safe. It’ll last about 5 days. But honestly? It won’t make it past two.
• In the Freezer: Yeah, you can. Texture changes slightly but the flavor stays. Freeze it in something you won’t miss for a while. Thaw gently—don’t microwave.
• Reheating: Nope. Cold is the whole point.

Let’s Answer a Few Questions!

Can I make it the night before?
Absolutely. It actually needs that time to become itself.

What if I mess up the egg whites?
Dump them, try again. Or lean into it and call it lemon cream instead.

Is it safe with the eggs?
The heat cooks them. Not fully, but enough. Use good eggs and you’re golden.

Can I skip the zest?
You could. But why would you rob yourself like that?

Best topping?
Fresh raspberries. Or a little crushed shortbread. Or nothing. It’s good enough alone.

Nutrition Facts (per serving)

• Calories: 675
• Carbs: 72g
• Protein: 13g
• Fat: 38g
• Sugar: 67g
• Fibre: 0g
• Sodium: 164mg

Try More Recipe:

• Jamie Oliver Croissant Bread And Butter Pudding
• Jamie Oliver Vegan Chocolate Brownies
• Jamie Oliver Lemon Posset