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Home » Recipes » Dessert

Posted by Mariam Sodawater on Aug 11, 2021 (Updated Aug 14, 2021)

Lemon Mousse Cake

604 shares
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5 from 1 vote

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Lemon mouse cake in a plate with overlay text.

Heya! ready to make easy peasy Lemon Mousse Cake Recipe? There is something special about this mousse recipe, it has 3 layers, and it is a no-bake. The zesty lemon glaze on the top makes it even more special.

Lemon mousse cake served on a plate with a half eaten slice in the background.

This is one of those recipes on the blog, I can hand down call them fool-proof. I've made this Lemon mousse cake number of times. In fact, I've been making this for 10 years. I use to make it in flan style. But making it in a springform pan is so easy. The steps are super easy, the overall process is simple and ingredients are easily available.

The half-cup lemon juice that we add in the mousse gives it a nice tarty flavor. The zesty lemon sauce gives this dessert a delicious punch in the mouth. I've also tried this dessert without lemon sauce. I used chocolate sauce and walnuts instead and it still tasted scrumptious.

One more thing I like about this mousse is that you do not have to eat that raw egg white that many people hate. With inspiration from this recipe, I also develop this lemon ice cream which is so easy to make.

Biscuit base

The Biscuit base!

Lemon and butter biscuits are best friends, the base provides the perfect contrast to the sweet filling. You can use any caramel biscuit, or oreo, or wheat biscuit-like digestive. I prefer high-fiber wheat biscuits as they provide a depth of flavor. This biscuit base is super simple. Just crush the biscuit and mix the butter. The easiest way to do this is to put biscuits and butter in a food processor and crush them until you have a coarse mixture. Then press this mixture in a springform pan. (If you do not have a springform pan, you can still set this dessert as a flat-based glass dish.

Check the tips, I'm sure you'll get more insight into the Lemon mousse cake recipe.

Lemon mousse cake with lemons in the background.

Quick Tips For Variations

  1. The lemon mousse filling has a universal quality. It matches well with many toppings. Instead of lemon sauce, you can pour blackberry, strawberry, orange, plum, peach or other sauce with fruit pulp over the cream cheesecake once it is set.
  2. So drive your imagination and play with ingredients in hand and create your own version. Also, send us a photo on our Facebook or Instagram.
  3. You can also add ½ cup cream cheese to it if you like it rich. But I think it is just right.
  4. This dessert can also be set in a 1-liter casserole or similar dish if a springform pan is not available.
  5. You can make a biscuit base without almonds too but roasted almonds really give a crunchy kick to the plain biscuit and butter.
  6. This recipe is eggless but if you wish to make it airier, add 2 egg whites whipped to stiff peaks.

I've made this lemon mousse cake in a pan for family serving but you can do individual servings in glasses too. So you can go with whatever works best for you.

You can check my post about tips for working with gelatin here if your gelatin won’t set easily.

Want more easy desserts? Check these!

  • Kiwi Cheesecake Recipe
  • Strawberry cottage cheesecake
  • Strawberry Cold souffle
  • Watalappan
Lemon Mousse cake

Lemon Mousse Cake

Enjoy a lemony creamy treat!
5 from 1 vote
Print Pin Rate
Prep: 20 minutes minutes
Cook: 2 minutes minutes
Resting time: 2 hours hours
Total Time: 22 minutes minutes
Servings : 8
Calories: 725kcal

Ingredients

For Base

  • 10 hard biscuit, like Marie or digestives
  • 4 wheat biscuit
  • ¼ cup almonds, roasted and coarsely grounded
  • 50 grams butter

For Mousse

  • 1 tin sweetened condensed milk, (400 gm)
  • 200 ml cream
  • 1 cup milk
  • ½ cup lemon juice
  • 2 tablespoon gelatin powder

Lemon Sauce

  • 2 tablespoon lemon juice
  • ¾ tablespoon corn flour
  • ¼ cup sugar
  • ¼ cup water
  • zest of 2 lemon

Instructions

For base

  • Crush both biscuits coarsely in grinder.
  • Now mix crushed almond and butter in biscuit.
  • Place the mixture in a springform pan (7 inches) and press with a flat and heavy object to form an even layer of the base. Place in the freezer for 20-30 minutes.

To Bloom Gelatin

  • Place a heatproof bowl over a hot water bath. Mix 2 tablespoon of gelatin powder with ½ cup warm water. Stir at regular intervals until fully dissolved.

For Mousse

  • Mix condensed milk, cream, lemon juice, and milk in a bowl. Now add bloomed gelatin and mix well. Pour the lemon mousse over the biscuit base.
  • Refrigerate again for at least 2-4 hours until set.

For Lemon sauce

  • Mix all ingredients of lemon sauce and heat over a pan with constant stirring until thickened.
  • When the mousse is set, pour lemon sauce gently over the dessert.
  • Slice the cake and serve.

Notes

  • This dessert can also be set in a 1 liter casserole or similar dish if the springform pan is not available.
  • You can add ½ cup cream cheese to it if you like it rich.
  • You can make biscuit base without almonds too but almonds really give a crunchy kick to the plain biscuits.

Nutrition Information

Calories: 725kcal
Author : Mariam Sodawater

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604 shares

August 11, 2021 by Mariam Sodawater 6 Comments Filed Under: Christmas, Dessert, Eid Recipes

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    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




  1. Ruqaiya says

    September 26, 2020 at 12:21 pm

    Hi Mariam, how r u}? I tried many recipes of urs and they turned out to be perfect.. but this time I'm very nervous coz I'm scared if my cheese cake will set or not.. which gelatin should I use? I want to make it tomorrow plz guide me and reply soon.

    Reply
    • Recipe 52 says

      September 26, 2020 at 2:31 pm

      I used Rosmoore gelatin. Make sure gelatin is fresh as old gelatin looses it’s effectiveness and strength. Follow the method in the video to bloom gelatin. As you are not sure and trying this recipe for first time then set the dessert is a glass dish instead of a spring pan.
      The dessert sets well but if incase it doesn’t it still taste great so you do not have worry about setting if is it is in a dish.

      Reply
      • Ruqaiya says

        September 27, 2020 at 2:03 am

        Hey thank-you so much for guiding me... I'm gonna make it in a glass dish ... So excited !

        Reply
        • Recipe 52 says

          September 28, 2020 at 12:49 pm

          Pleasure is mine! ?

          Reply
  2. Jameela Kapasi says

    February 29, 2020 at 3:58 pm

    What did you use ? Sweetened or unsweetened condensed milk ?

    Reply
    • Recipe 52 says

      March 02, 2020 at 6:55 pm

      Hi Jameela, I used sweetened condensed milk, which is the only sweetener in the recipe.

      Reply

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Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

About Mariam

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