Strawberry Lemon Zest Mousse Recipe – a Spring Dessert with a Flavor Punch

Strawberry Lemon Zest Mousse

Strawberry Lemon Zest Mousse in Pretty Lemon Cups

Strawberries and lemons are a match made in heaven. I discovered this a few years ago when I added lemon zest to my annual batch of strawberry freezer jam. My annual jam went from good to Oh-My-Gosh Delicious!

When we lived in Oregon and my kids were little I would load them all in the mini van in the spring- if the weather was nice – and we would head out to a U-pick strawberry patch. Oh how I miss those days! I don’t think the strawberry growers made much money on us, because the Kelly kids can eat their weight in strawberries, let me tell you. Dirt and all, right off the plant – it was pick one, eat three!

Lemon really brightens and wakes up strawberry flavor. And now that we are approaching strawberry season, I am looking forward to making all my strawberry dishes with a little lemon zest for zing.

Take this strawberry mousse recipe, for example. Sure, it’s good with just a creamy strawberry flavor. But, hey. When you add zest, it really makes this recipe sing!

If you’re serving dessert to a VIP in your life, scoop our some lemon halves and serve it that way. Easy + Flavorful + Pretty = instant Dessert Diva status, I promise!

Happy Spring Meatless Monday, All!


1 cup chopped strawberries
1/2 cup sugar, divided
1 tablespoon lemon zest
Pinch of salt
1 teaspoon unflavored gelatin
2 large egg whites
1/2 teaspoon vanilla
1 cup heavy whipping cream

Combine strawberries, 1 tablespoon of sugar, lemon zest and salt in blender and let sit 10 minutes. Blend until smooth.

Place 2 tablespoons water and gelatin in a large bowl. Let stand 5 minutes.

Place 6 tablespoons sugar and 3 tablespoons of water in a saucepan and bring to a simmer and cook 4 minutes.

Add egg whites to gelatin mixture and whip with mixer until foamy, about 1 minute. Gradually add remaining 1 tablespoon sugar and whip on highest speed until soft peaks. Slowly pour in hot sugar syrup, whippng to stiff peaks.

Whip cream and vanilla until stiff peaks.

Fold egg white mixture into whipped cream. Fold in strawberry mixture.

Spoon into serving dishes and chill 2 hours, or until set.

Check out other bloggers strawberry mousse adventures:

Strawberry Mousse Filling, Half Baked
Strawberry Mousse Chocolate Cups, Real Mom Kitchen
Strawberry Lemon Mousse Trifle, Real Mom Kitchen
Fresh Strawberry Mousse
, My Wooden Spoon


  1. Margie says

    I made this pretty dessert and put each serving in little tiny glass dishes, shaped like a martini glass without the stem. Very pretty. I used 2 cups of chopped strawberries and extra lemon zest and about 2 tbsp less sugar……the result was delicious!

    • says

      This is the best thing about food blogging – when someone makes your recipe and loves it! Thanks for coming back and letting us know, Margie.

    • says

      Hi Jessica – and thanks for your question. It really depends on how much you give each person per serving. The lemon cups makes this go really far, because they are small. But. This is enough mousse for at least six people.

  2. says

    There is something about strawberry recipes that makes me so giddy! I’m sure it’s because I absolutely love summer… These look so cute and tasty. Can’t wait to try them!


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