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Lemon Mousse cake
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5 from 1 vote

Lemon Mousse Cake Recipe

Enjoy a lemony creamy treat!
Course Dessert
Cuisine American, World
Keyword Lemon Mousse Cake
Prep Time 20 minutes
Cook Time 2 minutes
Resting time 2 hours
Total Time 22 minutes
Servings 8
Calories 725kcal


For Base

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

For Mousse

Lemon Sauce

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


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.



  • 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.


Calories: 725kcal