Easy Creamy Lemon Mousse Recipe | Light Spring Dessert Idea
This no-bake lemon mousse is light, creamy, and tangy with fresh lemon flavor. It comes together quickly with whipped cream and cream cheese and chills to a softly set, elegant dessert.
Ingredients
Ingredients
- Heavy whipping cream, cold
- Full-fat cream cheese, softened
- Lemon zest
- Fresh lemon juice
- Granulated sugar
- Vanilla extract
- Fine sea salt
- Optional toppings: whipped cream, thin lemon slices, berries, or crushed shortbread
Instructions
Instructions
- Chill serving glasses briefly if desired.
- In a cold bowl, beat the heavy cream with half of the sugar to medium-stiff peaks and refrigerate.
- In another bowl, beat the softened cream cheese with the remaining sugar and a pinch of salt until smooth and fluffy, about 1–2 minutes.
- Mix in the lemon zest, lemon juice, and vanilla until the mixture is silky and fully combined.
- Whisk in about one-third of the whipped cream to loosen the lemon base.
- Fold in the remaining whipped cream in two additions until no streaks remain, keeping the mixture airy.
- Spoon or pipe the mousse into ramekins or glasses, cover, and chill for at least 2 hours and up to 24 hours until softly set.
- Garnish with whipped cream, lemon zest, berries, or crushed shortbread and serve cold.
Notes
Taste and adjust sweetness or acidity before folding in the whipped cream, as lemons vary. Ensure cream is very cold and cream cheese is fully softened to avoid lumps and achieve maximum volume. Do not overwhip cream or overfold the mousse to maintain a light texture. Refrigerate covered for up to 3 days and add toppings just before serving. Do not freeze. Variations include lemon-berry swirl, Meyer lemon, lemon curd ripple, crunchy base, coconut lemon, limoncello, or mascarpone in place of cream cheese.