Lemon Mousse Recipe – No-Bake, 4 Ingredients, Ready in Minutes

There’s something truly magical about a dessert that comes together in minutes, yet feels luxurious enough to serve at a dinner party. That’s exactly what this easy lemon mousse delivers. Light, airy, and bursting with zesty lemon flavor, this no-bake treat is a dream for citrus lovers. It hits the sweet spot between tart and creamy, all while requiring just four simple ingredients and absolutely no baking or cooking. No eggs, no gelatin, no stove. Just a few whisks and folds, and you’ve got yourself a chilled dessert that feels like sunshine in a cup.

I first made this lemon mousse on a hot spring afternoon when I needed something sweet and refreshing but couldn’t stand the thought of turning on the oven. The simplicity blew me away. Just cream, lemon curd, powdered sugar, and lemon zest—it felt too easy to be true. But after one spoonful, I was hooked. The texture was so silky, like whipped clouds with a bright citrus punch. It instantly became my go-to for last-minute gatherings or weeknight dessert cravings.

What makes this lemon mousse truly special is how effortlessly elegant it is. It’s fancy enough to serve in delicate dessert glasses at a dinner party, but simple enough to whip up just for yourself after a long day. And since it keeps beautifully in the fridge, it’s also a smart make-ahead option when entertaining.

So, if you’re craving a light dessert that’s fresh, creamy, and no fuss, this recipe is your new best friend. Let’s dig into why you’re going to love it.

Why You’ll Love This Recipe

This lemon mousse checks all the boxes for an ideal dessert. It’s quick, easy, and absolutely delicious, making it a must-try for both beginner and seasoned home cooks.

Simple ingredients, big flavor
With just four ingredients—heavy cream, lemon curd, powdered sugar, and lemon zest—you’re able to whip up a dessert that tastes like it came from a bakery. The curd delivers bold lemon flavor, while the cream brings that luscious texture.

No baking, no eggs, no stress
There’s no need to temper eggs or melt gelatin, which means fewer steps and less room for error. This mousse is perfect for warmer months when you want to avoid the oven, or for busy days when time is limited.

Delightfully creamy and light
The whipped cream gives this mousse its signature airiness, while the lemon curd provides a velvety consistency that melts in your mouth. The balance between sweet and tart keeps it from feeling heavy.

Perfect for make-ahead entertaining
This dessert only gets better after a few hours of chilling. You can make it in the morning and have it ready to serve by dinnertime. It holds up well in the fridge for several days, making it a reliable option for guests.

Customizable and fun to serve
Serve it in pretty glasses with a sprinkle of lemon zest, a cookie crumble, or a swirl of extra whipped cream. It’s versatile and easy to dress up, whether you’re making individual portions or layering it into parfaits.

Health Benefits

While this lemon mousse is definitely a dessert and not meant to replace a salad, it does offer a few surprising perks compared to traditional mousse or baked treats.

Lower in sugar than most desserts
Thanks to the natural tartness of lemon curd, you don’t need to load it with sugar. The powdered sugar is adjustable, so you can make it as sweet or as tangy as you like.

No eggs or gelatin
This recipe avoids raw eggs and animal-based gelatin, which makes it a suitable option for those avoiding those ingredients for dietary or personal reasons.

Portion-friendly and light
Because it’s so rich in flavor, you don’t need a huge portion to feel satisfied. Served in small dessert cups, this mousse makes a balanced ending to a meal without feeling overly indulgent.

Vitamin C boost from lemon zest and curd
Lemons are rich in vitamin C, which supports immunity and skin health. While this isn’t a health food, that little citrus boost is a nice bonus.

Preparation Time, Servings, and Nutritional Information

Total Time: 15 minutes (plus 1 to 24 hours chilling time)
Active Prep Time: 10 minutes
Servings: Makes 4 to 6 small servings (about ½ cup each)

Nutritional Information (per serving):
Calories: 308
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 21g
Sugar: 19g
Protein: 2g

Ingredients List

Here’s everything you’ll need to make this bright and creamy lemon mousse. The ingredient list is short and sweet, but each item plays a key role in flavor and texture.

• 1 cup heavy whipping cream, cold
  Cold cream whips better and creates that fluffy mousse texture. Be sure not to use light cream.
• ¼ cup confectioner’s sugar (powdered sugar)
  This blends smoothly into the cream and adds just the right touch of sweetness. Feel free to adjust to taste.
• ½ to ⅔ cup lemon curd, store-bought or homemade
  Lemon curd is the star of this recipe. It brings bold flavor and a rich, velvety base.
• 1 teaspoon finely grated lemon zest
  Fresh lemon zest adds brightness and enhances the citrus aroma.
• Pinch of salt (optional)
  A tiny pinch can help balance the sweetness and deepen the flavor.

Step-By-Step Cooking Instructions

This mousse comes together quickly with just a few steps. For best results, make sure all your tools and ingredients are ready to go before starting.

1. Chill your tools
If your kitchen is warm, place your mixing bowl and beaters in the fridge or freezer for 10–15 minutes before starting. Cold tools help cream whip faster and hold shape better.

2. Whip the cream and sugar
In a chilled bowl, combine the cold heavy cream and confectioner’s sugar. Begin whipping on low speed, then gradually increase to medium speed. Whip until soft to medium peaks form—this means the cream should hold its shape but still be soft enough to fold.

3. Add the lemon zest and a pinch of salt
Once your cream is whipped, sprinkle in the lemon zest and a tiny pinch of salt (if using). Gently mix for a few seconds just to combine.

4. Fold in the lemon curd
Add the lemon curd to the whipped cream. Using a rubber spatula, gently fold the curd into the cream. Be patient and use light, circular motions to preserve the airiness. Stop folding once the mixture is smooth and evenly combined.

5. Taste and adjust
Now’s a great time to taste your mousse. If you’d like it sweeter, you can gently fold in a bit more powdered sugar. For more tartness, add a bit more lemon curd or zest.

6. Portion and chill
Spoon the mousse into small serving glasses, parfait cups, or mini bowls. Aim for about ½ cup per portion. Cover with plastic wrap and chill in the fridge for at least 1 hour, or up to 24 hours. The longer it chills, the firmer and more developed the flavor will be.

7. Serve cold with toppings (optional)
Right before serving, garnish with your favorite toppings: extra lemon zest, whipped cream, or crushed vanilla wafers for a little crunch.

 

How to Serve

There are endless ways to serve this lovely lemon mousse, depending on the occasion and your mood. Here are a few favorite ideas:

• Spoon into elegant mini dessert glasses for a dinner party
• Serve in mason jars or small ramekins for a casual family treat
• Top with whipped cream and lemon zest for extra flair
• Add a layer of crumbled cookies for a parfait-style dessert
• Use it as a layer in no-bake trifles or lemon icebox cakes

Pairing Suggestions

Although lemon mousse can absolutely shine on its own, pairing it with the right side or drink can elevate the whole experience.

Side Pairings:

• Shortbread cookies or ladyfingers for dipping
• A small fruit salad of berries and mint
• Light tea biscuits or lemon wafers

Beverage Pairings:

• Hot mint or chamomile tea for a soothing finish
• Sparkling water with lemon for a refreshing contrast
• Fresh lemonade or citrus mocktails for a flavor match

Storage, Freezing & Reheating Instructions

Storage:
Keep lemon mousse refrigerated in an airtight container or covered dessert glasses. It stays fresh for up to 5 days. The texture will stay smooth, but the flavor may mellow slightly over time.

Freezing:
While mousse is best fresh, you can freeze it for up to 1 month. Freeze in individual portions, tightly wrapped. Thaw in the fridge overnight. Note that the texture may become slightly less airy after freezing.

Reheating:
This dessert is meant to be served cold, so no reheating is needed. Just let it chill until ready to enjoy.

Common Mistakes to Avoid

Overwhipping the cream
If you whip the cream too much, it will turn grainy and start to separate. Stop at soft or medium peaks for best results.

Folding too aggressively
Be gentle when folding in the lemon curd. Overmixing can deflate the cream and make the mousse dense.

Using warm cream
Room-temperature cream won’t whip properly. Always start with cold cream for best texture.

Skipping the chill time
While it’s tempting to dig in right away, letting the mousse chill helps it set and develop its full flavor.

Using too much lemon curd
It’s possible to overpower the cream if you add too much lemon curd. Stick to the suggested range and adjust to taste.

Pro Tips

• Use homemade lemon curd for an even fresher flavor boost.
• Zest the lemon before juicing or cutting it to avoid bitter pith.
• For ultra-smooth mousse, press the lemon curd through a fine sieve before folding.
• Layer the mousse with crushed graham crackers for a mini lemon pie vibe.
• Garnish just before serving to keep toppings crisp and fresh.

Frequently Asked Questions (FAQs)

Can I make this mousse ahead of time?
Yes, it’s perfect for prepping in advance. Make it up to 24 hours before serving, and store covered in the fridge.

Can I use store-bought lemon curd?
Absolutely. Store-bought lemon curd works great and keeps the recipe quick and easy. Just make sure it’s good quality with a bright lemon flavor.

Can I make this mousse dairy-free?
You can try using a dairy-free whipped topping or coconut cream, but results may vary. The texture won’t be quite the same, but it can still be delicious.

What if I don’t have powdered sugar?
You can blend granulated sugar into a powder using a food processor or high-speed blender. Powdered sugar dissolves best in whipped cream.

Can I freeze the mousse?
Yes, though it’s best fresh. If you freeze it, thaw in the fridge overnight and give it a gentle stir before serving.

Is this recipe safe for kids?
Yes! There are no raw eggs, alcohol, or complicated techniques. It’s a great dessert for all ages.

What can I use instead of lemon curd?
You could try lime curd or orange curd for a different citrus twist. Keep in mind the flavor will shift accordingly.

How long should I whip the cream?
It usually takes about 2–3 minutes with a hand mixer. Watch closely and stop once you see soft peaks that gently hold their shape.

Can I double the recipe?
Definitely. Just be sure to use a large enough bowl and work in batches if needed when whipping cream.

Can I turn this into a parfait?
Yes, this mousse is perfect for layering with cookies, fresh fruit, or crumbled cake to make parfaits or mini trifles.

Conclusion & Call to Action

This easy lemon mousse is everything you want in a dessert: bright, creamy, and effortless. With no cooking, minimal ingredients, and a light-as-air texture, it’s a recipe you’ll come back to again and again. Whether you’re prepping for a dinner party or simply craving something sweet and citrusy, this mousse delivers with elegance and ease.

Now it’s your turn to give it a try. I’d love to hear how it turns out for you! If you make this lemon mousse, don’t forget to leave a comment and share your experience. And if you snap a photo, tag me—I can’t wait to see your beautiful lemony creations.

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