Creamy Lemon Mousse

by

Ingredients

  • 1 can (14 oz / 400 g) sweetened condensed milk
  • ½ cup fresh lemon juice (about 2–3 lemons)
  • 1 tbsp lemon zest
  • 1 cup heavy whipping cream (cold)
  • 1 tsp vanilla extract
  • Optional: extra whipped cream for topping

🥣 Instructions

1. Mix base

  • In a bowl, combine sweetened condensed milk + lemon juice + lemon zest
  • Stir well until it thickens slightly (lemon reacts with milk)

2. Whip cream

  • In another bowl, beat heavy cream until soft peaks form

3. Combine

  • Gently fold whipped cream into the lemon mixture
  • Add vanilla and mix until smooth and fluffy

4. Chill

  • Spoon into serving cups
  • Refrigerate for at least 2 hours (or overnight for best texture)

5. Serve

  • Top with:
    • whipped cream
    • lemon slice
    • extra zest

💡 Tips

  • Use fresh lemon juice for best flavor
  • Don’t overmix after adding whipped cream (keeps it airy)
  • For extra richness, add 2–3 tbsp cream cheese when mixing base

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