Decadent and Sweet: A Simple Five-Ingredient Dessert
I adore lemon desserts during the summer months, and this Easy Lemon Mousse is both rich and light at the same time! With just five easy ingredients, you can create the silkiest and sweetest mousse. If you’re a fan of lemon treats, be sure to try my Lemon Ooey Gooey Cookies!
What Is Lemon Mousse?
A classic lemon mousse is traditionally made from eggs and heavy cream, featuring a generous amount of fresh lemon juice. It’s subtle, creamy, and balances tartness with sweetness. While making mousse from scratch requires time at the stove and patience during chilling periods, sometimes you need a quick and effortless dessert. This easy lemon mousse recipe delivers all the creamy, melt-in-your-mouth deliciousness of traditional mousse but takes just five minutes to prepare!
How to Make Lemon Mousse
This simple lemon mousse comes together in just five minutes. Real lemon juice gives it an amazing flavor.
Tips:
- Cream Cheese: Ensure your cream cheese is lump-free by beating it at room temperature. To quickly soften cream cheese, remove it from the box but keep it in the foil packaging. Place it in a bowl of warm water for about 15 minutes, or set it out on the counter in the morning.
- Presentation: To make this dessert look pretty, top it with a bit of whipped cream and a small wedge of lemon. You can also sprinkle with shortbread crumbs and add a sprig of fresh mint for an extra fancy touch!
Can I Make the Whipped Topping from Scratch?
Absolutely! Here’s how:
- Ingredients: 1 cup heavy whipping cream (240 ml), 1-2 tablespoons confectioners’ sugar (8-16 grams).
- Instructions: Whip the heavy whipping cream with a hand-held mixer for a couple of minutes until soft peaks form. Sprinkle the confectioners’ sugar over the top and continue mixing on high until stiff peaks form. Use a large bowl to avoid splatter.
How Long Can You Keep Lemon Mousse in the Fridge?
When covered, the mousse should last about 3 days in the refrigerator. It’s best to add garnish right before serving. This recipe yields 3-4 servings, depending on the size of your serving dishes. If you’re serving a crowd, you may want to double or triple the recipe.
How to Make Individual Lemon Mousse Cheesecakes
Here’s where the shortbread crust comes into play!
- Prepare the Crust: Crush shortbread cookies and place them at the bottom of your serving cups. A thinner layer works best.
- Add the Mousse: Spoon the lemon mousse over the crust, filling each cup.
- Chill: Refrigerate for at least 1 hour to allow the mousse to set.
- Garnish: Before serving, top with whipped topping and a lemon wedge.
How to Use Lemon Mousse as a Cake Filling
You don’t need to make any changes to use this mousse as a cake filling.
- Pipe a Frosting Dam: Use buttercream frosting to pipe a ring around the edge of your cake layer.
- Fill with Mousse: Fill the center with lemon mousse, ensuring it’s level with the frosting.
- Assemble the Cake: Place the next cake layer on top and gently press down to remove any excess air.
Note:
You may need to double the recipe if you’re making a tall layer cake.
Ingredients
- 12 ounces (340 grams) cream cheese, softened to room temperature
- 1 cup (225 grams) confectioners’ sugar
- Juice of 1 medium lemon (about ¼ cup / 60 ml)
- Pinch of kosher salt
- 1 cup (240 ml) whipped topping, plus more for garnish
- Lemon wedges, for garnish
- 1 cup (120 grams) finely crushed shortbread cookies, plus more for garnish (optional)
Instructions
Beat the Cream Cheese:
In a large bowl, beat the softened cream cheese until light and fluffy.
Add Sweetness and Flavor:
Add the confectioners’ sugar, lemon juice, and a pinch of salt. Beat until everything is well combined.
Fold in Whipped Topping:
Gently fold in the whipped topping until fully incorporated.
Optional – Prepare Shortbread Crust:
If adding the crust, divide the crushed shortbread cookies evenly among 4 dessert cups.
Assemble the Mousse Cups:
Equally divide the lemon mousse into the cups over the crust if using.
Chill:
Refrigerate uncovered until thickened, about 1 hour or up to 24 hours.
Garnish and Serve:
When ready to serve, top with additional whipped topping and lemon wedges.
Enjoy this easy and refreshing lemon mousse!
