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This lemon mousse is a bright refreshing dessert for any occasion made with just a handful of ingredients and ready in minutes It is my answer to sweet cravings when I want something creamy and citrusy but do not want to use the oven
The first time I made this was for a last minute dinner party when I had nothing fancy to offer My friends still ask for the recipe and it is now my go to for spring and summer celebrations
Ingredients
- Lemon juice: gives the mousse its bright fresh tang Choose freshly squeezed lemons for the best flavor
- Cream cheese or coconut cream: adds that signature creamy body Full fat options will create the smoothest texture
- Yogurt or additional coconut cream: brings a touch of lightness and a mellow background Opt for plain unsweetened yogurt to keep things balanced
- Powdered sugar or erythritol: sweetness is key for balancing the tart citrus Look for finely powdered varieties so they dissolve easily
- Zest of one lemon: adds an intense lemony aroma and flavor Always zest before juicing and use organic if possible
- Optional food coloring or a pinch of turmeric: to create a gentle yellow hue Just a dash will give a lovely visual pop
Step-by-Step Instructions
- Prep Your Ingredients:
- Bring cream cheese to room temperature if using as this helps everything blend together smoothly and prevents lumps
- Combine Everything:
- Place all the lemon mousse ingredients in a blender or food processor Alternatively use a large bowl and a hand mixer for more control
- Blend Until Smooth:
- Process or blend until the mixture is completely smooth Lightly scrape down the sides as needed to ensure no pockets of cream cheese or zest remain
- Chill and Serve:
- Spoon the mousse into serving glasses or bowls Cover and chill for at least 20 minutes to set Or enjoy right away for a softer texture
- Store Leftovers:
- Keep leftovers in a covered container in the refrigerator for up to four days
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I especially love the burst of zest It takes just an extra minute but makes the mousse taste sunshine bright Every spring my family insists on this dessert for our first picnic outside
Storage and Make Ahead Tips
Store any extra lemon mousse in an airtight container in the fridge where it will stay fresh for up to four days This also lets the flavors develop even more For parties I like to make it the day before and portion it into small jars for guests
Ingredient Swaps
For a vegan option substitute coconut cream for both the cream cheese and yogurt Erythritol works just as well as regular powdered sugar for a low sugar take Greek yogurt gives a thicker mousse or use non dairy yogurt for a lighter vibe
Serving Ideas
Top your lemon mousse with fresh berries a sprig of mint or a few curls of lemon zest for a beautiful finish For a fancier dessert layer with crushed cookies or pound cake in a glass to create an easy lemon parfait
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Lemon Mousse Around the World
Lemon mousse is a popular dessert in European kitchens especially in France where mousses are a bistro classic This easy version captures that timeless creamy texture with a modern shortcut perfect for home cooks
Recipe FAQs
- → Can I use non-dairy alternatives for a vegan option?
Yes, substitute cream cheese with coconut cream and use additional coconut cream instead of yogurt for a plant-based version.
- → How should I serve lemon mousse?
Serve chilled in glasses or dessert bowls. Garnish with lemon zest or fresh berries for extra flair.
- → How long does it keep in the fridge?
Keep leftover mousse covered in the refrigerator. It stays fresh for up to 3-4 days.
- → Can I adjust the sweetness?
Absolutely. Use more or less powdered sugar or erythritol to reach your desired sweetness level.
- → Is it necessary to bring cream cheese to room temperature?
Yes, it’s best to let cream cheese soften for a smoother, easier blend and fluffy texture.
- → What can I use to boost the color?
Add a touch of food coloring or a pinch of turmeric to give the mousse a brighter yellow hue.