No bake desserts are perfect for the summer months when the outdoor temperatures rise. Nobody wants to be slaving over a hot stove when it gets hot, hot, hot! That is when recipes such as this simple Lemon Mousse Recipe come in really handy! Not only is it quick and easy to make, but this tangy and sweet dessert is incredibly tasty!
This delicious Lemon Mousse recipe is also the perfect dessert to make when you are entertaining any time of the year! It makes for a wonderfully fresh dessert experience in the Winter months, just bursting with summer flavours, but along with the avocado smoothie it also makes for a fabulous Summer dessert when you want to keep and eat cool!
WHAT DO YOU NEED TO MAKE THIS LEMON MOUSSE RECIPE
Only three simple ingredients are needed to make Lemon Mousse. There is no setting of gelatine involved and the recipe contains no eggs, which makes it a great dessert to serve when you are wanting to feed something yummy to people who have issues with both of those things.
|½ cup good quality lemon curd|
|1 cup cold heavy whipping cream|
|¼ cup sifted icing sugar|
HINTS AND TIPS FOR MAKING LEMON MOUSSE
Nothing could be simpler than this fresh and easy dessert. If you follow my hints and tips, you are guaranteed success!
- Read through the recipe several times to familiarise yourself with the ingredients you need and what you need to do. This can help to prevent any costly errors when you go to make it.
- Assemble all of the ingredients and equipment before you begin.
- Make sure you use the best Lemon Curd for the Lemon Mousse that you can buy. With so few ingredients needed you want to make sure that they are of the highest quality. You can also make your own lemon curd if you wish. There are many good recipes out there. If you are making your own, make it the day ahead and ensure that it is well chilled before you start.
- Make sure that the lemon curd and whipped cream are well chilled before you begin. It will also be helpful to chill your bowl and beaters in the refrigerator before you start to make the Lemon Mousse. This will enable you to get the most lift and volume from your cream.
- You will need 5 small glasses, ready to pop the finished mousse into for chilling. Each should hold no more than ½ cup.
- After you have spooned the lemon mousse into the glasses, tap the bottoms of the glasses gently on the counter top to make sure any pockets of air fill in. Cover them with some plastic wrap to keep a skin from forming on top and to prevent them from absorbing any other flavours from the refrigerator.
- Ideally you need to chill the lemon mousse for at least 4 hours. It is quite acceptable to make and chill it 24 hours ahead of serving it.
- On its own it can look rather plain but when you are ready to serve it, a simple garnish of fresh or frozen berries really dresses it up. For extra special occasions, you could add tiny sprigs of mint and a tiny sliver of lemon peel.
HOW TO MAKE LEMON MOUSSE
I think you are going to be incredibly pleased with just how easy this simple dessert is to make!
Place the ingredients into the chilled bowl of a stand mixer, fitted with the whisk attachment. (Alternately you can use an electric hand mixer, but it will take longer to beat up and may not be as light in texture.)
Whip on medium high for 3 to 5 minutes until light and fluffy.
Spoon into 4 dessert glasses. Tap the glasses gently on the counter to settle the mouse and prevent any air holes.
Cover with some plastic wrap and chill for at least 4 hours, or overnight if need be.
HOW TO SERVE LEMON MOUSSE
Although this is a complete dessert and really delicious in its own right, it can be rather plain to look at. Your enjoyment in eating it can be greatly heightened by adding some attractive garnishes to the finished and chilled mousses.
In the winter you can use a dollop of whipped cream and some thinly sliced fresh lemon, quartered, and inserted at a jaunty angle into the whipped cream. This would also be nice in the summer, with a fresh spring of mint added as well, for colour.
In the summer months, I really like to top it with iced or frozen berries. They take on a really pretty frosted look and are quite attractive posed on top of the mousse. Blueberries and blackberries are particularly attractive and really go well with the fresh flavours of this dessert.
As the serving glasses are quite small I like to place them on small crystal or glass plates to serve, along with a small spoon on the side for dipping in. If you have them, a paper doily is also nice when placed beneath the glass between the glass and the plate.
My mother taught me to never serve anything like a dessert in a small glass or bowl without a plate underneath it. This was considered always to be the proper way to do things!
Lemon Mousse is light, airy and decadent. Your family and guests will think you slaved away in the kitchen for hours to make it. The fact that you did not can be our little secret!
- ½ cup good quality lemon curd
- 1 cup cold heavy whipping cream
- ¼ cup sifted icing sugar
- Place the ingredients into the chilled bowl of a stand mixer, fitted with the whisk attachment. (Alternately you can use an electric hand mixer, but it will take longer to beat up and may not be as light in texture.)
- Whip on medium high for 3 to 5 minutes until light and fluffy.
- Spoon into 4 dessert glasses. Tap the glasses gently on the counter to settle the mouse and prevent any air holes. Cover with some plastic wrap and chill for at least 4 hours, or overnight if need be.
Amount Per Serving: Calories: 200
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.