Creamy Lemon Mousse
This light, silky lemon mousse is smooth, refreshing, and bursting with bright citrus flavor. It’s an elegant dessert that’s easy to prepare and perfect for warm days or special occasions.
Ingredients (Serves 6)
For the Mousse
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
- 1 can (14 oz/397g) sweetened condensed milk
- ¼ cup (60ml) fresh lemon juice (about 2 lemons)
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes
- Fresh whipped cream
- Lemon zest curls
- Thin lemon slices
- Fresh mint leaves
- Crushed graham crackers or vanilla cookie crumbs
Instructions
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Slowly pour in the sweetened condensed milk while mixing until fully incorporated.
- Add the fresh lemon juice, lemon zest, vanilla extract, and salt. Beat until smooth. The mixture will naturally thicken as the lemon juice reacts with the condensed milk.
- In a separate chilled bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the lemon mixture in three additions, being careful not to deflate the mousse.
- Spoon or pipe the mousse into serving glasses or dessert bowls.
- Refrigerate for at least 3–4 hours, or overnight for the best texture.
- Garnish with whipped cream and lemon zest before serving.
Tips for the Best Lemon Mousse
- Use freshly squeezed lemon juice for the brightest flavor.
- Chill the mixing bowl and beaters before whipping the cream.
- Fold the whipped cream gently to keep the mousse light and airy.
- Refrigerate well before serving for a firmer texture.
- Adjust the lemon zest to your taste for a stronger citrus aroma.
Nutritional Information (Approximate Per Serving)
- Calories: 430
- Protein: 7g
- Fat: 31g
- Saturated Fat: 19g
- Carbohydrates: 32g
- Sugar: 29g
- Fiber: 0g
- Sodium: 180mg
Nutrition values are approximate and may vary depending on the ingredients used.
Nut Information
Contains Nuts?
- No. This recipe does not contain peanuts or tree nuts.
Common Allergens
- Milk (cream cheese, heavy cream, sweetened condensed milk)
Nut-Free Status
- Naturally nut-free when prepared with standard ingredients.
Cross-Contamination Advice
If serving someone with a nut allergy:
- Check packaged dairy products and vanilla extract for “may contain tree nuts” statements if allergies are severe.
- Use clean utensils and equipment to avoid cross-contact.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 1 month. Thaw in the refrigerator before serving, or enjoy partially frozen for a semifreddo-like texture.
Variations
Lemon Cheesecake Mousse
Add an extra 4 oz (115g) cream cheese for a richer, cheesecake-style dessert.
Berry Lemon Mousse
Fold in fresh blueberries, raspberries, or strawberries before chilling.
Coconut Lemon Mousse
Mix in ¼ cup unsweetened shredded coconut for added texture.
Lime Mousse
Replace the lemon juice and zest with fresh lime juice and zest.
Low-Sugar Version
Use sugar-free sweetened condensed milk and a sugar-free whipped topping alternative if available.
Frequently Asked Questions
Can I make lemon mousse ahead of time?
Yes. It’s actually better when chilled for several hours or overnight.
Why did my mousse become runny?
This usually happens if the whipped cream wasn’t whipped to stiff peaks or the mixture wasn’t chilled long enough.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can be used in a pinch.
Can I make it without cream cheese?
Yes. You can omit the cream cheese for a lighter mousse, though it will have a softer texture.
Can I freeze lemon mousse?
Yes. Freeze in individual serving cups for up to one month.
How do I make it extra fluffy?
Whip the heavy cream until stiff peaks form and fold it gently into the lemon mixture without overmixing.
What can I serve with lemon mousse?
It pairs beautifully with fresh berries, shortbread cookies, sponge cake, toasted coconut, or a sprinkle of lemon zest.
