There’s something incredibly refreshing about citrus desserts—especially when they’re smooth, airy, and melt away with every bite. This lime mousse has become one of my favorite summer treats.
It’s tart, creamy, and naturally vibrant without being heavy.
Whether I’m serving it in elegant glasses at a dinner party or enjoying a spoonful straight from the fridge, this dessert never fails to brighten my day.
Why You’ll Love This Recipe
Delightfully tangy with a smooth, cloud-like texture.
No baking required—just chill and serve.
Balanced sweetness from real lime and sugar.
Light and refreshing for hot-weather cravings.
Beautiful presentation in cups or ramekins.
Naturally colored with a touch of green (optional).
What You’ll Need (Ingredient Highlights)
Fresh Lime Juice & Zest – Delivers that bright, zesty citrus punch.
Granulated Sugar – Sweetens and balances the tartness.
Heavy Cream – Whipped into soft peaks for a creamy base.
Egg Whites – Whipped to stiff peaks for mousse-like lightness.
Unflavored Gelatin – Sets the mousse without changing the flavor.
Green Food Coloring (Optional) – Just a drop for a pretty pastel hue.
Pro Tips Before You Start
Always zest your limes before juicing—it’s easier and more efficient.
Use room temperature eggs for better volume when whipping.
For an extra-smooth mousse, strain your lime juice to remove pulp.
Fold gently when combining whipped cream and egg whites to keep the mousse airy.
Chill overnight for the best texture and flavor!
How to Make Lime Mousse
Step 1: Prepare the Lime Base
Zest and juice your limes, then strain the juice if needed for a smoother texture.
Step 2: Bloom the Gelatin
Stir unflavored gelatin into water and let it sit for 5 minutes until fully bloomed.
Step 3: Heat the Lime Mixture
Add lime juice, zest, and sugar to a saucepan.
Warm gently over medium heat until the sugar dissolves.
Step 4: Stir in the Gelatin
Remove the lime mixture from heat and stir in the bloomed gelatin until fully dissolved.
Let cool to room temperature.
Step 5: Whip the Cream
Whip the heavy cream in a large bowl until soft peaks form. Set aside.
Step 6: Beat the Egg Whites
In a separate bowl, beat the egg whites until soft peaks form.
Gradually add sugar and continue beating until stiff.
Step 7: Fold It All Together
Gently fold the cooled lime mixture into the whipped cream.
Then fold in the beaten egg whites in three additions.
Step 8: Chill Until Set
Transfer the mousse to cups or a serving bowl.
Cover and refrigerate for at least 4 hours or overnight.
Step 9: Serve & Enjoy
Top with lime zest or fresh mint.
Grab a spoon and enjoy this creamy, citrusy treat!
What to Serve It With
Crisp butter cookies or shortbread on the side.
Fresh berries for a burst of color and flavor.
A shot of espresso or iced matcha for contrast.
Variations / Substitutions
Swap lime for lemon or orange for a different citrus twist.
Use coconut cream for a dairy-free version.
Add crushed graham crackers as a bottom crust for a pie-in-a-glass effect.
Fold in a tablespoon of Greek yogurt for extra tang.
Storage & Leftovers
Store your lime mousse covered in the refrigerator for up to 3 days.
Do not freeze—this dessert is best enjoyed fresh and chilled.
FAQs
Can I use bottled lime juice instead of fresh?
Fresh is best for flavor, but bottled will work in a pinch—just make sure it’s 100% lime juice.
Is this mousse safe to eat with raw egg whites?
Use pasteurized egg whites if you’re concerned. They’re safe and whip up just as well.
Can I skip the food coloring?
Absolutely! It’s just for appearance—the mousse tastes just as good without it.
Can I make this dairy-free?
Yes, use full-fat coconut cream instead of heavy cream and check for other non-dairy substitutions.
How do I know when the mousse is fully set?
It should jiggle slightly but hold its shape when scooped or spooned.
Can I make it ahead for a party?
Yes! It’s the perfect make-ahead dessert—just garnish right before serving.
What’s the best way to serve this for guests?
Use small glass jars, wine glasses, or ramekins for an elegant presentation.
Final Thoughts
This lime mousse is the kind of dessert that feels both indulgent and refreshing.
With its airy texture, zesty brightness, and smooth finish, it’s perfect for spring gatherings, summer dinners, or just treating yourself midweek.
It’s simple, elegant, and always leaves people smiling.
Creamy Lime Mousse
Ingredients
- ½ cup 120 ml lime juice
- 2 tsp 10 g lime zest
- ½ cup + 2 tbsp 115 g granulated sugar
- 1 cup 240 ml heavy cream
- 3 large egg whites
- 1 tsp 5 g unflavored gelatin
- 2 tbsp 30 ml water
- Optional: a drop of green food coloring or pinch of green dye
Instructions
- Zest and juice the limes. Set zest aside and strain the juice.
- Bloom gelatin by stirring it into water and letting it sit for 5 minutes.
- Heat lime juice, zest, and sugar until sugar dissolves. Remove from heat.
- Add bloomed gelatin to warm juice and stir until dissolved. Let cool.
- Whip cream to soft peaks and set aside.
- Beat egg whites until soft peaks form, then gradually beat in sugar until stiff peaks form.
- See full steps with tips & photos → https://p4pd.org/light-creamy-lime-mousse/
Notes
- Make sure the lime mixture is cool before folding into the cream.
- Egg whites whip best in a clean, dry, grease-free bowl.
- For a vegan version, try coconut cream and aquafaba (note: texture may vary).
