Description
This creamy, zesty Lemon Mousse Cake features a buttery graham cracker crust topped with a smooth, light lemon mousse filling. Perfectly balanced with tart lemon flavor and sweet creaminess, this no-bake dessert is a refreshing treat for any occasion.
Ingredients
Scale
- 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
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until fully incorporated.
- Pour the lemon mousse over the graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until the mousse has fully set.
- Serve chilled and enjoy!
Notes
- Make sure the heavy cream is well chilled before whipping for best results.
- For an extra burst of lemon flavor, you can garnish with additional lemon zest or thin lemon slices before serving.
- You can substitute the graham cracker crust with a store-bought crust if short on time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
