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If you’re craving a light and refreshing dessert, this creamy lemon mousse is just what you need! It’s the perfect balance of tangy and sweet, with a creamy texture that’s hard to resist. Plus, it’s super simple to make—no fancy ingredients required. Whether you just want to treat yourself, or you’re hosting a dinner party, this delicious lemon mousse is sure to hit the spot!
Why I Love This Simple Creamy Lemon Mousse
Bright and zesty flavor: this mousse is refreshing, citrusy, and creamy, making it a perfect dessert to enjoy any time of year.
Simple ingredients: this recipe uses only three basic ingredients: lemon, table cream (more on that below), and condensed milk.
No-bake convenience: perfect if you want a hassle-free dessert. Like most mousses, this is a no-bake recipe, and it comes together so quickly. The only wait time is for it to set in the refrigerator.
Creamy, dense texture: it’s melt-in-your-mouth velvety, creamy and slightly dense due to the table cream (which is not as airy or fatty as heavy whipping cream), making it a delightful dessert that won’t feel heavy.
Customizable toppings: although I like to enjoy it simple with lemon zest sprinkled on top, this creamy lemon mousse is versatile; it can be topped with fresh berries, coconut flakes, mint leaves, or crushed graham crackers to add extra layers of indulgence.
Lemon Desserts Aren't Just for Summer
Lemon dessert recipes can (and should) be enjoyed all year round, not just during the summer months! I say this because I am currently writing this post in the fall, and still enjoying lemon-everything. Granted, I live in Florida where it’s definitely not cold in the fall, but also not excruciatingly hot like usual haha.
While the bright, zesty flavors of lemon certainly create feelings of warm and sunny days, they can also bring a sense of warmth and comfort during the colder months. When my sweet cravings hit, I like to enjoy a simple lemon dessert, like this one, on a chilly evening. After all, it gives a nice contrast to the heavier dishes we usually enjoy in the fall and winter months.
Creamy Lemon Mousse Essential Ingredients
To make this ridiculously easy creamy lemon mousse, you’ll need three key ingredients: fresh lemon (juice and zest), condensed milk, and table cream.
Fresh lemon juice and zest: Lemon offers the perfect balance between tartness and sweetness. The acidity cuts through the richness of the table cream and the sweetness of the condensed milk. It creates a deliciously refreshing taste that isn’t overwhelming. Furthermore, the lemon zest contains essential oils that add bold, concentrated citrus notes to the mousse.
Condensed milk: adds a smooth, velvety texture that makes the mousse rich and creamy, and the sweetness balances the tartness of the lemon.
Table cream, also known as media crema: is a lighter cream with a lower fat content compared to heavy whipping cream. The fat content is usually around 18-30%, while heavy cream has about 36-40%. Because of this, it doesn’t whip up or hold stiff peaks like heavy cream does. The table cream gives the mousse a more luscious and creamy texture instead of a light and airy one. That said, the technique used in this recipe still allows for little pockets of air throughout.
You can find table cream in the baking or Hispanic/international food aisles of grocery stores like Walmart, Kroger, or Publix. Latin American markets usually carry it as well. It will either be labeled “Table Cream” or “Media Crema”. Additionally, you can purchase it online through Amazon or Walmart.
How to Make an Easy Creamy Lemon Mousse
Supplies:
- Blender
- 4 Small ramekins or serving bowls
- Plastic wrap
Ingredients:
- 4 tbsp fresh lemon juice (about 1-2 lemons)
- 1 can (7.6 oz) table cream, aka media crema
- 1/2 can (14 oz can) condensed milk
- Zest of 1 lemon
Instructions:
- Put the can of table cream in the refrigerator for 1 hour, or in the freezer for 20 minutes, as the cream will whip better if it’s cold. Once it’s chilled, open the can and scoop out the thickened cream, leaving any watery cream behind.
- Place the thickened cream into the blender along with the lemon juice and condensed milk.
- Blend on low speed for 5 minutes. This helps the cream whip up nicely and thicken properly while incorporating some air bubbles into the mousse, which is what we’re looking for.
- Pour the lemon mousse into small ramekins or serving bowls, garnish with lemon zest, cover them with plastic wrap, and let them chill in the refrigerator for at least 3 hours. The flavor of the lemon really shines through once it’s chilled. Though not necessary, letting the mousse chill overnight allows it to fully set, giving it a firmer, creamier texture. It also gives the flavors time to meld together, which will enhance the overall taste of the dessert.
- The most important part: enjoy!
Tips and Variations
- When buying condensed milk, check the label to ensure it only contains two ingredients: sugar and milk. Some brands include additional ingredients or fillers that can affect the consistency, preventing the mousse from setting properly.
- If you are going to place the table cream/media crema in the freezer to chill, be careful not to forget about it. If it freezes, it will become grainy, which will alter the texture and prevent the mousse from setting correctly (ask me how I know).
- I recommend using fresh lemon for this recipe, not bottled lemon juice, as the flavor won’t be the same.
- You can usually get 4 tablespoons of fresh lemon juice from 1-2 lemons, but that depends on the size of the lemons. Make sure to measure out the 4 tablespoons of lemon juice rather than just juicing 1-2 lemons, to be sure you have the proper amount for this recipe.
- Let the finished mousse chill in the refrigerator for at least 3 hours before serving. The flavor of the lemon shines through once it’s chilled, and it also needs this time to properly set. For the best flavor and texture, leave it in the fridge overnight (or for 8+ hours), as the prolonged chill time will allow the flavors to meld and the mousse to set even more.
- Make sure to only zest the yellow part of the lemon for the garnish, as the white pith underneath can be bitter.
- Keep the presentation simple and elegant by serving it in small dessert cups or fancy glasses.
- For more indulgence, top with a dollop of whipped cream or a sprinkle of crushed graham crackers.
- For an extra bust of flavor, top with fresh berries like raspberries or blueberries, as they complement the tartness of the lemon beautifully.
- Pair the mousse with shortbread cookies or a drizzle of fruit coulis for a casual family dinner or a special celebration.
- For a fun tropical twist, you can swap out the lemon juice for fresh lime juice. Either add crushed graham crackers to the bottom of the serving bowls before pouring the mousse, or on top of the mousse for a similar take on key lime pie. Yum!
Final Thoughts on Creamy Lemon Mousse
This creamy lemon mousse is a delightful treat that combines the bright, zesty flavors of lemon and zest with a luscious texture that’s simply irresistible. With just a few ingredients and an easy preparation method, you can whip up this refreshing dessert in no time.
Other Recipes You Might Like
Easy Creamy Lemon Mousse Recipe
Equipment
- Blender
- 4 Small ramekins or serving bowls
- Plastic wrap
Ingredients
- 4 tbsp fresh lemon juice (about 1-2 lemons)
- 1 can (7.6 oz) table cream, aka media crema
- 1/2 can condensed milk (1/2 of a 14 oz can)
- zest of 1 lemon (optional but recommended, for garnish)
Instructions
- Put the can of table cream in the refrigerator for 1 hour, or in the freezer for 20 minutes, as the cream will whip better if it’s cold. Once it’s chilled, open the can and scoop out the thickened cream, leaving any watery cream behind.
- Place the thickened cream into the blender along with the lemon juice and condensed milk.
- Blend on low speed for 5 minutes. This helps the cream whip up nicely and thicken properly while incorporating some air bubbles into the mousse, which is what we’re looking for.
- Pour the lemon mousse into small ramekins or serving bowls, garnish with lemon zest, cover them with plastic wrap, and let them chill in the refrigerator for at least 3 hours, or overnight for the best flavor and texture.
- Most important part: enjoy!
Notes
- See post for fun recipe add-ins and variations.
- When buying condensed milk, check the label to ensure it only contains two ingredients: sugar and milk. Some brands include additional ingredients or fillers that can affect the consistency, preventing the mousse from setting properly.
- If you are going to place the table cream/media crema in the freezer to chill, be careful not to forget about it. If it freezes, it will become grainy, which will alter the texture and prevent the mousse from setting correctly (ask me how I know).
- I recommend using fresh lemon for this recipe, not bottled lemon juice, as the flavor won't be the same.
- You can usually get 4 tablespoons of fresh lemon juice from 1-2 lemons, but that depends on the size of the lemons. Make sure to measure out the 4 tablespoons of lemon juice rather than just juicing 1-2 lemons, to be sure you have the proper amount for this recipe.
- Let the finished mousse chill in the refrigerator for at least 3 hours before serving. The flavor of the lemon shines through once it's chilled, and it also needs this time to properly set. For the best flavor and texture, leave it in the fridge overnight (or for 8+ hours), as the prolonged chill time will allow the flavors to meld and the mousse to set even more.
- Make sure to only zest the yellow part of the lemon for the garnish, as the white pith underneath can be bitter.
