Fluffy Lemon Mousse Recipe Is Proof Lemon Makes Everything Better by Ann Marie Patitucci
I absolutely love lemon – the fruit itself and lemon as an ingredient. I love lemonade, lemon poppy seed pancakes, lemon bars, lemon poppy seed bread, lemon cheesecake, lemon curd, lemon meringue pie, lemon pudding … then there’s lemon mousse. Light, airy, zesty, it's the perfect dessert recipe for spring and summer.
I think lemon makes most things better, and this lemon mousse recipe is no exception. It makes six to eight individual cups so it’s great for dinner parties, lunch and brunch. I think this one would be great for anyone hosting a Mother’s Day meal!
- "Blooming gelatin” is a step integral to ensuring a smooth texture. It involves sprinkling the gelatin into liquid and letting it sit. Then, when the mixture is heated, the gelatin will dissolve evenly. If the gelatin didn’t bloom, discard it and mix it again.
- Chilling is a crucial step so the ingredients will bind and the mousse will have the ideal texture.
- Do not over-mix the mousse. This will cause your mousse to be runny and may also give it a grainy texture.
Prep Time: 30 minutes plus 2 hours to chill
Cook Time: 30 seconds
Total time: 2 1/2 hours
Servings: 6 to 8
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 3 tablespoons fresh lemon juice (fresh is best)
- 2 tablespoons water
- 2 teaspoons unflavored gelatin
- 2 cups heavy cream, chilled
- 1 cup powdered sugar (divided)
- 12 ounces cream cheese, softened
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla
- 1 jar (10 ounces) lemon curd or homemade lemon curd
Here's how to make it:
- In a mixing bowl, combine crust ingredients and divide the mixture evenly across eight to 10 dessert cups. Lightly press down and set aside.
- Pour lemon juice and water into a small bowl and sprinkle the gelatin on top. Set aside for a few minutes to swell, or “bloom.”
- In the meantime, in a COLD medium bowl, whip the COLD heavy cream until soft (not stiff) peaks form. Add in vanilla, lemon zest and 1/3 cup of the powdered sugar and 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, scraping the sides and bottom of the bowl to ensure everything is well mixed.
- Microwave the bloomed gelatin mixture at high power for 30 seconds and whisk for approximately 1 minute until gelatin dissolves. You want it to be smooth (no lumps!).
- Slowly pour gelatin mixture into the cream cheese mixture. Blend with an electric mixer on low until well combined.
- Pour into cups and then refrigerate for 2 hours. Serve topped with whipped cream and your choice of garnishes like lemon slices, berries or mint leaves.
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