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Lemon Mousse

Lemon Mousse

When life gives you lemon make Lemon Curd and once you have lemon curd try this easy peasy lemon squeezy dessert. My husband is a pretty decent cook and a couple of weeks ago he invited few guests over dinner. He was making oven roasted, crumb coated chicken breasts with mashed potato and salad and to help him out I volunteered to make dessert. I wanted something light and quick yet sophisticated enough to round off the menu well.

The recipe requires only four ingredients (five if you count a tablespoon of water too). It is a perfect finish to any lavish meal being not too sweet and not too heavy. Making it is a breeze and it sets quite nicely and quickly. All you need to do is whip some cream and give a gentle sweetness to it with icing sugar. I would prefer icing sugar as it does not give any crunch so the mousse will be silky smooth. The lemon flavor is incorporated by adding lemon curd which is thick and creamy in itself and so blends in perfectly. Ready to dig in?

Lemon Mousse

A fabulous dessert that can vow any crowd anytime of the year.

Prep Time 15 minutes
Chilling 1 hour
Total Time 15 minutes
Author Heenie


  • 2 tsp gelatin
  • 1 tbsp hot water
  • 400 ml whipping cream, cold ( Iused Milk Pak)
  • 9 tbsp icing sugar
  • 5 tbsp lemon curd
  • lemon zest for garnish, optional
  • mint leaves for garnish, optional


  1. Mix gelatin with hot water in a small cup and dissolve.

  2. Beat cold whipping cream with electric beaters for about 7-8 minutes or till soft peaks form.

  3. Add in icing sugar and beat well for another minute or two.

  4. Pour in dissolved gelatin and beat for about 40 seconds.

  5. Add in lemon curd and beat well to combine, about 50 seconds.

  6. Divide equally in to 6-8 individual serving glasses and put in the refrigerator for at least an hour till well set and chilled. Setting time may vary according to the weather and quantity of mousse in each cup.

  7. Garnish with freshly grated lemon zest and mint leaves and serve. 

  8. It will sit well in the refrigerator for 2-3 days.

2 thoughts on “Lemon Mousse”

  • Niiiiice…… saltishly sweet !!
    By the way, i was recalling that chocolate frozen rolls that you used to make in previous century… (do not want to leak ingredient etc here; last century – loved the pun; pat on me back by me self 😀 )

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