This Easy Lemon Mousse is light, fluffy, and packed with bright citrus flavor. With just a few ingredients and minimal effort, I can whip up a refreshing dessert that’s perfect for spring, summer, or any time I’m craving something sweet and tangy.
Why You’ll Love This Recipe
I love how this mousse feels fancy but is so simple to make. It’s the perfect balance of creamy and airy, with a burst of lemon that keeps it from being too rich. I usually make it ahead of time, and it’s always a hit—whether I’m serving it in pretty glasses or just enjoying a chilled spoonful straight from the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Heavy whipping cream
- Sweetened condensed milk
- Fresh lemon juice
- Lemon zest
- Vanilla extract (optional)
- Pinch of salt
Directions
- I start by whipping the heavy cream in a large bowl using a hand or stand mixer until soft peaks form.
- In a separate bowl, I whisk together the sweetened condensed milk, lemon juice, lemon zest, vanilla extract (if using), and a tiny pinch of salt.
- I gently fold the whipped cream into the lemon mixture in batches, being careful not to deflate it. I mix until fully combined and smooth.
- I spoon the mousse into serving cups or bowls and refrigerate for at least 2 hours, or until set and chilled.
- Before serving, I sometimes top it with extra lemon zest, fresh berries, or a dollop of whipped cream.
Servings and Timing
This recipe makes about 4–6 servings and takes 10–15 minutes to prepare, plus at least 2 hours of chill time. It’s a great make-ahead dessert for gatherings or a sweet ending to any meal.
Variations
- I’ve folded in crushed graham crackers for a lemon pie twist.
- For a lighter version, I use half yogurt and half whipped cream.
- Sometimes I layer the mousse with fresh berries or lemon curd for a parfait-style dessert.
- I use Meyer lemons for a slightly sweeter and floral citrus flavor.
Storage/Reheating
I store lemon mousse in the refrigerator, covered, for up to 3 days. It holds its texture well and stays fresh. I don’t recommend freezing or reheating this dessert—it’s best served cold.
FAQs
Can I make this mousse without sweetened condensed milk?
Sweetened condensed milk gives it creaminess and sweetness in one step. If I don’t have it, I make a homemade version or use whipped cream with powdered sugar and lemon curd as a shortcut.
Can I make it dairy-free?
Yes, I’ve made it with coconut cream and dairy-free condensed milk substitutes. It still turns out light and flavorful.
What’s the best way to serve this?
I like serving it in small glasses, ramekins, or even scooped into a tart shell for a fun twist.
Can I use bottled lemon juice?
Fresh lemon juice really makes a difference in flavor, but in a pinch, bottled juice works. I always try to add fresh zest to boost the citrus flavor.
How do I make it more tart or more sweet?
For more tartness, I add a bit more lemon juice or zest. For a sweeter taste, I mix in a tablespoon or two of powdered sugar.
Conclusion
Easy Lemon Mousse is a creamy, citrusy dream that’s both elegant and effortless. It’s my go-to when I want a dessert that feels special but takes almost no time to make. Light, refreshing, and bursting with lemon flavor—it’s everything I want in a warm-weather treat.
Print
Easy Lemon Mousse Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4–6 servings
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: American
- Diet: Gluten Free
Description
Easy Lemon Mousse is a light, fluffy, and refreshing citrus dessert made with just a few simple ingredients. This quick lemon mousse recipe is perfect for spring and summer entertaining or whenever you’re craving something sweet and tangy without the fuss.
Ingredients
- 1 cup heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract (optional)
- Pinch of salt
Optional Toppings:
- Extra lemon zest
- Fresh berries
- Whipped cream
Instructions
- In a large bowl, whip the heavy cream using a hand or stand mixer until soft peaks form.
- In a separate bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, vanilla extract (if using), and a pinch of salt.
- Gently fold the whipped cream into the lemon mixture in batches until smooth and fully combined.
- Spoon the mousse into serving glasses or bowls.
- Chill for at least 2 hours, or until set and cold.
- Top with fresh berries, whipped cream, or extra zest before serving if desired.
Notes
- Use Meyer lemons for a sweeter, floral twist.
- Layer with lemon curd, berries, or crushed graham crackers for a parfait-style dessert.
- For a lighter version, use half Greek yogurt and half whipped cream.
- Best served cold; do not freeze or reheat.
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