Creamy Lemon Mousse

by

Creamy Lemon Mousse

Prep time: 15 minutes | Chill time: 2 hours | Servings: 4–6 cups

Ingredients

  • 1 cup Heavy whipping cream (cold)

  • 1/2 cup Powdered sugar (adjust to your sweetness preference)

  • 8 oz (225g) Cream cheese or Mascarpone (softened to room temperature)

  • 1/2 cup Lemon curd (store-bought or homemade)

  • 1 tbsp Fresh lemon zest

  • 2 tbsp Fresh lemon juice

  • Garnish: 4 crushed graham crackers or vanilla wafers

Instructions

  1. Whip the Cream: In a chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set this aside in the fridge.

  2. Cream the Base: In a separate large bowl, beat the cream cheese until it is completely smooth and no lumps remain.

  3. Mix Citrus: Add the lemon curd, lemon juice, and lemon zest to the cream cheese. Beat on medium speed until well combined and yellow.

  4. Fold Together: Gently fold the whipped cream into the lemon mixture using a spatula. Use a “cut and fold” motion to keep the mousse light and airy—don’t over-mix!

  5. Assemble: Transfer the mousse into a piping bag (or a plastic bag with the corner snipped off). Pipe the mixture into small clear cups like the ones in your photo.

  6. Top and Chill: Sprinkle the crushed graham crackers or cookies on top. Refrigerate for at least 2 hours to allow the mousse to set and the flavors to meld.

Tips for Success

  • Zest First: Always zest your lemons before squeezing the juice; it’s much easier!

  • Stability: If you want them to be even firmer, you can add an extra 2 tablespoons of powdered sugar to the whipped cream.

  • Variations: You can put a layer of the crumbs at the very bottom of the cup before piping the mousse for a “cheesecake in a cup” style.

Leave a Comment