Limoncello Lemon Mousse with Raspberries

Limoncello Lemon Mousse with Raspberries

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at or in her cookbook, One Pan Whole Family. 

Lemon mousse is one of those airy, mid-century modern desserts that has never gone out of style. I remember my mom serving it at her monthly card club along with little buttery pastel mints and bridge mix. There was always a few “mouse” left over for us kids to nibble on.

This version is admittedly a little more sophisticated than mom’s with a little boozy kick from the limoncello and a fresh berry garnish. Sorry, kids, this one is for adults only.

Looking for more beach drink-inspired sweet treats? Check out more of my favorites.

Limoncello Lemon Mousse with Raspberries

Start-to-Finish: 4 hours
Hands- on Time: 45 minutes
Serves: 6 to 8


  • One 1/4-oz. envelope unflavored gelatin
  • 1/3 cup limoncello
  • Zest of 2 lemons
  • 3 large eggs, separated, room temperature
  • Pinch of salt
  • 1/3 cup granulated sugar plus 1/3 cup
  • 2/3 cup lemon juice (from about 4 or 5 lemons)
  • 3/4 cup whipping cream, chilled plus 1/2 cup
  • 2 tablespoons powdered sugar
  • 6-oz. fresh raspberries, blueberries or blackberries


  1. Set the cup of limoncello in a microwave and heat for 20 seconds to dissolve the gelatin or place the cup in a saucepan of simmering water and stir until the graininess has dissolved. Stir in zest and set aside.
  2. Whip the egg whites on high speed until they’re frothy and form soft peaks. Sprinkle 1/3-cup granulated sugar over the whites and continue to beat them until they are firm but not curdled, about 2 minutes. (It’s better to under beat the whites slightly than to over beat them.) The whites should form a stiff peak when the beater is lifted from the bowl. If using a stand mixer, transfer the whites to another bowl and continue with the recipe. No need to wash the bowl.
  3. Beat the egg yolks, pinch of salt and 1/3 cup sugar with a mixer on medium speed for about 1 minute. Increase the speed to medium-high and continue to beat the yolk-sugar mixture until thick and pale yellow, about 4 minutes. Mix in the dissolved gelatin and the lemon juice. Gently fold the lemon mixture into the beaten whites with a large spatula. Be careful not to over mix as you will be folding in the whipped cream as well. There’s no need to wash the bowl.
  4. In the same bowl, beat the 3/4 cup chilled whipping cream until the cream is firm enough to hold its shape. Fold the cream completely into the lemon mousse mixture.
  5. Spoon the mousse into 6 or 8 individual dessert dishes, cups or into a large serving bowl. Cover tightly and refrigerate for at least 3 hours and up to 1 day before serving.
  6. Beat the remaining 1/2 cup heavy cream with the powdered sugar until fluffy. Spoon the whipped cream on top of the mousse and garnish with the berries.
  7. Make-Ahead: Mousse can be made 3 days ahead and kept covered and refrigerated.


Limoncello Lemon Mousse with Rasbperries

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