Heya! ready to make easy peasy Lemon Mousse Cake Recipe? There is something special about this mousse recipe, it has 3 layers,it is a no-bake dessert, and you need just 20 minutes to put it together!
The zesty lemon glaze combined with the creamy mousse and biscuit layers, creates a truly delightful treat for any occasion.
This lemon mousse cake is a lemon lover's dream. 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 10 years and it delivers a lovely lemon flavor.
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Why this recipe works?
The steps are super easy, the overall process is simple and no-bake.
Zesty Flavor: The half-cup lemon juice that we add in the mousse gives it a nice tarty flavor. Furthermore, zesty lemon sauce gives this dessert a delicious punch in the mouth.
No Egg Required: You do not have to eat that raw egg white that many people hate.
Inspired by this recipe, I also created a super easy lemon ice cream.
Ingredients
This lemon mousse cake consists of three layers: a biscuit layer on the bottom, a creamy mousse filling, and a lemon glaze on top. Look at the ingredients below to make this lemon dessert.
For Base
- Biscuits: To make the base, use hard biscuits like digestive, Marie, or Graham Crackers. I prefer high-fiber wheat biscuits as they provide a depth of flavor.
- Almonds: Use roasted and coarsely grounded almonds to add a crispy and nutty crunch to the base.
- Butter: Butter helps bind the crust together.
For Mousse
- Sweetened Condensed milk: Using this takes care of sweetening the lemon mousse and also gives it that over-the-top creaminess. You can make sweetened condensed milk at home too.
- Cream: Use whipping heavy cream or tetra pack cream. Remember to whip cream until it reaches stiff peaks.
- Milk: This keeps the mousse light.
- lemon juice: Use fresh lemon or lime juice.
- Gelatin powder: It helps set the cake to a soft but solid texture.
Lemon Sauce
- Lemon juice
- Corn flour: Acts as a thickening agent, giving the glaze its desired consistency. You may use cornstarch as well.
- Sugar
- Lemon zest: Adds a fragrant, zesty flavor to the glaze. Do not add the white part which is bitter.
How to make this recipe?
This recipe is relatively easy to follow, and the results are simply divine. Let's get started!
For Base
- This biscuit base is super simple. The easiest way to do this is to put biscuits, almonds and unsalted butter in a food processor and crush them until you have a coarse mixture.
- 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. Note: (If you do not have a springform pan, you can still set this dessert as a flat-based glass dish.)
Make Mousse
- Place a small bowl over a hot water bath. Mix 2 tablespoon of gelatin powder with ½ cup warm water in it. Stir at regular intervals until fully dissolved. Set aside until needed. Check video!
- Mix condensed milk, cream, lemon juice, and milk in a bowl with a rubber spatula. 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 Glaze
- Mix all ingredients of lemon glaze in a small saucepan. Cook on low heat with constant stirring until thickened.
- When the mousse is set, pour lemon sauce gently over the dessert.
- Slice the cake and serve.
Expert tips
- How Gelatin Works? We keep the gelatin bowl in hot water bath until we mix so it doesn't set. As soon as you add gelatin to the mousse, it begin to set. Transfer to bowl immediately without delay.
- Bloom the Gelatin: Ensure the gelatin is fully bloomed before adding it to the mixture. This will help it dissolve properly and set the dessert.
- Temperature Control: Be careful not to overheat the gelatin, as this can affect its setting properties.
- Chill Thoroughly: Allow the dessert to chill completely before serving to ensure a firm and set texture.
- Storage: Store leftover dessert in an airtight container in the refrigerator.
Variations
Sauce Variations: I've also tried this dessert without lemon sauce. I used chocolate sauce and walnuts instead and it still tasted scrumptious.
Instead of lemon laze, you can pour lemon curd, blackberry, strawberry, orange, plum, peach or other sauce with fruit pulp over the lemon mousse once it is set. For fruit variations, you can check this kiwi dessert for inspiration.
Make it rich: You can also add ½ cup cream cheese to it, if you like it rich. But I think it is just right.
Serving variations: You can this dessert in glasses for single serving. Or set in a 1-liter casserole or similar dish if a springform pan is not available.
Base Variation: You can make a biscuit base without almonds too but roasted almonds really give a crunchy kick to the plain biscuit and butter.
If you like to add lemon cake sponge to this dessert use cake base instead biscuit base in the bottom. Also moisten the sponge with few tablespoon of lemony sugar syrup to avoid dryness. Then pour the lemon mousse over the cake layer.
Decoration: You also decorate cake with whip cream frosting for a more traditional cake look.
Or use glazed lemon slices or fresh berries.
You can check my post about tips for working with gelatin here if your gelatin won’t set easily.
FAQS
This Lemon Mousse Cake must be stored in the fridge. You can store the cake in the springform pan with plastic wrap on top until ready to serve or store it directly on a serving plate, covered. This lemon dessert will last up to 4 days in the refrigerator.
Add more lemon zest to the cream filling, but be careful not to make the mixture too bitter. You can also increase the lemon juice quantity by a tablespoon or two for a more lemony taste.
To double a recipe, simply multiply all the ingredient quantities by two.
Want more easy desserts? Check these!
📖 Recipe
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 heavy cream, whipped to stiff peaks
- 1 cup milk
- ½ cup lemon juice
- 2 tablespoon unflavored gelatin powder
Lemon Glaze
- 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.
Ruqaiya says
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.
Recipe 52 says
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.
Ruqaiya says
Hey thank-you so much for guiding me... I'm gonna make it in a glass dish ... So excited !
Recipe 52 says
Pleasure is mine! ?
Jameela Kapasi says
What did you use ? Sweetened or unsweetened condensed milk ?
Recipe 52 says
Hi Jameela, I used sweetened condensed milk, which is the only sweetener in the recipe.