Prep your ingredients: Start by zesting and juicing your lemons. The zest adds a bright citrus aroma, while the juice gives your mousse its tangy kick. Measure out your other ingredients so everything’s ready to go.

Whip the cream: In a chilled mixing bowl, beat the heavy cream until soft peaks form. This creates the airy, fluffy texture that makes the mousse irresistible. Be careful not to overwhip soft peaks are just right. Set the whipped cream aside.

Combine the lemon and sugar: In a separate bowl, mix the lemon juice, zest, and granulated sugar until the sugar dissolves completely. If you’re using vanilla extract, add it here for a touch of warmth to balance the tangy lemon flavor.

Fold the components together: Gently fold the lemon mixture into the whipped cream. Use a light hand to keep the mousse airy and smooth. If you’re using gelatin, prepare it according to the package instructions, then fold it in at this stage to help stabilize the mousse.

Chill the mousse: Divide the mousse into serving glasses, bowls, or a large dish. Cover with plastic wrap and refrigerate for at least 2 hours (or overnight) to let the flavors meld and the texture firm up.

Serve and enjoy: When you’re ready to serve, garnish with a sprinkle of lemon zest, a sprig of fresh mint, or even a dollop of whipped cream. Pair it with fresh berries or buttery cookies for an extra special touch.