Creamy Lemon Mousse

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Creamy Lemon Mousse

🍋 3-Ingredient Lemon Mousse

Prep time: 15 minutes | Chilling time: 2 hours | Servings: 2-4

Ingredients

  • 2 cups (500ml) Heavy Whipping Cream (must be very cold)

  • 1 can (14 oz / 400g) Sweetened Condensed Milk

  • 1/2 cup Fresh Lemon Juice (about 2–3 large lemons)

  • Optional: Lemon zest for garnish

Instructions

  1. Whip the Cream: In a large chilled bowl, pour in the cold heavy whipping cream. Use a hand mixer or stand mixer to beat the cream until stiff peaks form. (Be careful not to over-beat, or it will turn into butter!)

  2. Combine Milk and Lemon: In a separate medium bowl, whisk together the sweetened condensed milk and the fresh lemon juice. The acid in the lemon will naturally begin to thicken the condensed milk.

  3. Fold Gently: Gently pour the lemon mixture into the bowl of whipped cream. Use a spatula to fold the mixture together slowly. Do not stir vigorously, or you will lose the air and fluffiness.

  4. Assemble: Spoon or pipe the mousse into serving glasses, as shown in the bottom image.

  5. Chill: Place the glasses in the refrigerator for at least 2 hours (or overnight). This allows the mousse to set into a velvety texture.

  6. Garnish: Top with fresh lemon zest or a small slice of lemon right before serving.

Tips for Success

  • Keep it Cold: Ensure your cream and your mixing bowl are cold to get the best volume.

  • Adjust Tanginess: If you prefer a very tart dessert, add an extra tablespoon of lemon juice. If you like it sweeter, stick to the 1/2 cup measurement.

  • Zest First: Always zest your lemons before squeezing them for juice!

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