Instant Pot Lemon Mousse

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recipe by Janet Zimmerman

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon
based on 1 ratings

I love all things lemon, especially lemon curd. But it’s pretty intense on its own, so I often lighten it up with whipped cream to make an easy mousse. It goes especially well with gingersnaps on the side.

Inspired by:

recipe updated Feb 4, 2020


  • Unsalted butter icon
    Unsalted butter
    2 tbsp (28g)
  • Lemon icon
    1 (58g)
  • Sugar icon
    about ¼ cup (76g)
  • Egg yolk icon
    Egg yolk
    2 (40g)
  • Lemon juice icon
    Lemon juice
    3 tbsp (40g)
  • Kosher salt icon
    Kosher salt
    1 pinch
  • Water icon
    1 cup (240ml)
  • Whipping cream icon
    Whipping cream
    about ½ cup (120g)


  • kCook icon Whisk
  • kCook icon Plastic wrap
  • kCook icon Instant Pot
  • kCook icon Rack
  • kCook icon Heatproof bowl
  • kCook icon Stand mixer bowl
  • kCook icon Inner pot

Step preview

  1. Add sugar and unsalted butter to a clean heatproof bowl
  2. Beat until light and fluffy
  3. Add egg yolk to the heatproof bowl
  4. Beat until well combined
  5. Add lemon juice, lemon and kosher salt to the heatproof bowl
  6. Beat until combined
  7. Cover with foil
  8. Add water to the inner pot
  9. Place a clean rack in the inner pot
  10. Place bowl on the rack
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 10 min
  13. Natural release - 10 min
  14. Quick release
  15. Cancel - Keep warm
  16. Carefully remove the bowl, and remove and discard the foil. The mixture will appear clumpy and curdled.
  17. Whisk heatproof bowl until smooth
  18. Strain with sieve
  19. Cover with plastic wrap
  20. Refrigerate in fridge until cool - 2 hr
  21. Add whipping cream to a clean stand mixer bowl
  22. Whip until peaks form
  23. Fold one third of the curd into stand mixer bowl
  24. Fold the rest of the curd into stand mixer bowl bit by bit
  25. Serve immediately
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