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Lemon Mousse Recipe
For the best citrus flavor, homemade lemon mousse is made using fresh lemon juice, zest, whipped cream, cream cheese, and lemon curd. The ideal summer dessert, this no-bake recipe has the perfect creamy smoothness.
No bake lemon mousse recipe
The simple recipe for No-Bake Lemon Mousse is ideal for any celebration. In this recipe, a small amount of gelatin is used to give the mousse the ideal airy, creamy, and fluffy texture. Many recipes omit it, giving the filling a whipped topping or cheesecake filling flavor instead.
Don’t worry; dealing with gelatin is rather simple, and your mousse will have the ideal texture in this way.
We mix lemon juice, lemon zest, and lemon curd to give it a strong lemon flavor. Use pre-made lemon curd from the store to save time.
For summer events, we like to create individual servings of this recipe.
Try this with our Lemon Chicken Piccata
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter (melted)
Mousse:
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 teaspoons unflavored gelatin
- 2 cups heavy cream
- 1 cup powdered sugar (divided)
- Yellow food coloring (optional)
- 12 oz cream cheese (softened)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 10 oz jar lemon curd
Topping:
- Sweetened whipped cream.
- lemon wedges
- raspberries
- fresh mint leaves
Instructions
Crust:
- In a mixing bowl combine the ingredients and divide the mixture evenly between 8 – 10 dessert cups, lightly press down, set aside.
Mousse:
- Add lemon juice and water into a small bowl and sprinkle gelatin on top, set it aside for a few minutes to bloom.
- Meanwhile, in a cold medium bowl whip the heavy cream until soft peaks form.
- Add in 1/3 cup of the powdered sugar, vanilla, lemon zest, and yellow food coloring if using, whip until stiff peaks form.
- In a different large mixing bowl whip the cream cheese until smooth and fluffy. Mix in the lemon curd and remaining 2/3 cup powdered sugar. Scrape the sides and bottom of the bowl.
- Microwave the bloomed gelatin mixture at high power for 30 seconds and whisk for about one minute until gelatin dissolves. Should be smooth with no lumps.
- Slowly pour in gelatin mixture into the cream cheese mixture, and blend with the mixer on low until thoroughly combined.
