With spring arriving and summer on the horizon, bright citrus flavors feel perfect for both food and drinks. This limoncello mousse, created by Anissa, is an ideal seasonal dessert—light, refreshing, and with a pleasant boozy note that makes it special.
This homemade limoncello mousse is great for spring and summer dinner parties. It’s airy and zesty, yet simple to prepare. We made our own limoncello to keep things fancy (and because it’s easy enough to do), but you can also use a good-quality store-bought limoncello if you prefer.
Here’s everything you need and how to make it.
Ingredients for Limoncello Mousse:
- 2 cups whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup limoncello (homemade or store-bought)
- 3 egg yolks
- 1 cup granulated sugar
Instructions:
1. Pour 1 cup of the whipping cream, the limoncello, and the vanilla into a saucepan. Warm the mixture over medium-low heat until it begins to simmer, then remove from heat and set aside.
2. In a medium bowl, whisk the egg yolks and sugar together until fully combined and slightly thickened.
3. Slowly stream the warm cream mixture into the egg yolks while continuously stirring to temper the yolks and avoid curdling.
4. Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens—about 8–10 minutes. Strain the custard into a bowl to remove any bits and set aside to cool slightly.
5. Using an electric mixer on medium speed, whip the remaining 1 cup of cream until stiff peaks form—about six minutes. The whipped cream should hold its shape when you turn the bowl upside down.
6. Gently fold about one-quarter of the limoncello custard into the whipped cream to lighten it, then gradually fold in the remaining custard in batches. Fold carefully to preserve the air and keep the mousse light.
7. Once fully combined, spoon or pipe the mousse into individual serving glasses. Refrigerate for 6 to 8 hours, or until set, before serving.
Ingredients for the quick (cheat) homemade limoncello:
- Zest and juice of 3 lemons
- 225 ml Everclear or another high-proof grain alcohol
- 3/4 cup granulated sugar
Quick limoncello instructions:
Traditional limoncello requires steeping lemon zest in alcohol for days or weeks to extract an intense lemon oil flavor. If you don’t have that time, this faster method produces a bright, drinkable limoncello in about 30 minutes. The flavor is a little lighter than long-steeped limoncello, but it works wonderfully for mousse and other quick desserts.
1. Zest and juice all three lemons into a medium saucepan. Add the grain alcohol and sugar.
2. Warm the mixture over medium heat, stirring until the sugar fully dissolves. Reduce heat to low and let it simmer gently for 15–20 minutes to meld the flavors.
3. Remove from heat and allow to cool. Strain out any solids if desired, then chill before using.
Recipe by Anissa Saxton
Photography by Amelia Tatnall
Styling by Brittni Mehlhoff
Have you ever tried limoncello? Are you a fan of lemon desserts? This mousse is an easy, elegant way to bring bright citrus to your table this season.