Lemon Mousse Cake

Lemon Mousse Cake is a refreshing, light, and indulgent dessert that perfectly balances the tartness of lemon with the richness of a creamy mousse. The buttery graham cracker crust provides the ideal foundation for the airy, lemon-infused filling. This no-bake dessert is simple to prepare and can be made ahead of time, making it an excellent choice for any occasion, from family dinners to festive gatherings.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup lemon juice
• 2 tsp lemon zest
• 2 cups heavy cream

Directions

1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture until fully incorporated.
4. Pour the lemon mousse over the prepared graham cracker crust and smooth the top with a spatula.
5. Refrigerate the cake for at least 4 hours, or until set. The mousse should be firm to the touch when ready to serve.
6. Serve chilled and enjoy!

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cooking Time: 0 minutes
• Total Time: 4 hours 20 minutes (including refrigeration)

Variations

1. Berry Topping: Top the mousse cake with fresh berries like raspberries, blueberries, or strawberries for added color and flavor.
2. Lime Mousse Cake: Swap the lemon juice and zest for lime to create a tangy lime mousse cake instead of lemon.
3. Graham Cracker Alternatives: For a different flavor, you can use digestive biscuits or vanilla wafer crumbs instead of graham crackers for the crust.
4. Chilled Layers: For a layered mousse effect, make separate layers of lemon mousse and whipped cream, chilling each layer slightly before adding the next.

Storage/Reheating

• Storage: Store the lemon mousse cake in the refrigerator, covered, for up to 3 days. It must be kept chilled to maintain its texture.
• Freezing: While it’s not recommended to freeze the entire cake, you can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge for several hours before serving.
• Reheating: Since this is a no-bake dessert, there’s no need to reheat it. Simply serve chilled as intended.

10 FAQs

1. Can I use fresh lemon juice instead of bottled?
   Yes, fresh lemon juice is ideal, and it enhances the flavor of the mousse with its natural freshness.
2. What if I don’t have a springform pan?
   You can use a regular 9-inch round cake pan, though you may need to run a knife around the edges to remove the cake. Alternatively, a pie dish works well too.
3. Can I make this dessert ahead of time?
   Yes, this cake needs to be refrigerated for at least 4 hours to set, so it’s perfect for making ahead of time the day before an event.
4. Can I use a different type of crust?
   Yes, you can substitute the graham cracker crust with a crushed Oreo cookie crust or even a shortbread crust for a different flavor profile.
5. Can I add alcohol to the mousse?
   A splash of limoncello or a little vodka can add a grown-up twist to the mousse. Be sure not to add too much, as it may affect the texture.
6. Can I make this mousse cake dairy-free?
   You can substitute the sweetened condensed milk with a dairy-free version (like coconut milk) and use a non-dairy whipped cream alternative for the mousse.
7. Why is my mousse not setting?
   If your mousse isn’t setting, ensure that the whipped cream was beaten to stiff peaks before folding it into the lemon mixture. Additionally, refrigerate it for the full 4 hours to ensure it sets properly.
8. Can I use a different sweetener?
   You can substitute sugar with a natural sweetener like honey or maple syrup, but keep in mind this may slightly alter the taste and texture.
9. How do I get a clean slice when serving?
   Use a sharp knife and dip it in hot water before slicing to help get clean, smooth slices.
10. What should I do if my crust is too crumbly?
    If your crust is crumbly, try adding a little more melted butter to help bind it together. Press the crust firmly into the pan to ensure it sticks when chilled.

Conclusion

Lemon Mousse Cake is the perfect dessert for lemon lovers and anyone who enjoys a light, creamy, and tangy treat. Its smooth, airy mousse and buttery graham cracker crust create a harmonious balance of textures and flavors that make this cake irresistible. With its simplicity and refreshing taste, this no-bake dessert is sure to impress guests and become a go-to recipe for your next special occasion or summer gathering.

Print