Velvety Lemon Mousse

by

Lemon mousse is one of my favorite desserts to make in summer. When it gets really hot in Delhi, I end up making it almost every day. It’s sweet, tangy, and light, making it a lovely dessert any time of year. My friends and family love it, so I make it for parties and family get-togethers too. It’s quick to put together.

I like serving this mousse in small glasses because you can see its smooth texture and bright yellow color. Mascarpone and condensed milk make it creamy without eggs or cornstarch. You only need 3 ingredients, and there’s no baking involved.

This recipe makes about 2 servings. If you’re making it for more people, just increase the quantities.

How to Make Velvety Lemon Mousse

INGREDIENTS:

  • 9 oz (250 g) mascarpone cheese
  • Zest and juice of 1 lemon
  • 3.5 oz (100 g) sweetened condensed milk

Step-by-Step Instructions:

1. Add the mascarpone, lemon juice, and sweetened condensed milk to a blender or food processor. Blend until smooth and creamy.

2. Transfer the mixture to a piping bag and pipe it into serving glasses.

3. Sprinkle lemon zest on top and serve immediately, or chill it in the fridge for a firmer texture.

Important Recipe Notes:

  • You can make this mousse ahead of time and store it in the refrigerator for up to 2 days.
  • If you prefer a mild vanilla flavor, add ½ teaspoon of vanilla extract along with the other ingredients before blending.
  • Fresh lemon juice and zest give this mousse a better flavor than concentrated lemon juice.
  • For a milder lemon flavor, use a little less lemon juice and zest.
Richi

Velvety Lemon Mousse

This lemon mousse is a quick, no-bake dessert made with just three ingredients. It's creamy, light, and sweet with a tangy lemon flavor. Mascarpone and condensed milk give it a smooth texture without eggs or cornstarch. Serve it in small glasses for parties or family gatherings. The recipe makes two servings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 serves
Ingredients Method

Ingredients
  

  • 9 oz 250 g mascarpone cheese
  • Zest and juice of 1 lemon
  • 3.5 oz 100 g sweetened condensed milk

Method
 

  1. Add the mascarpone, lemon juice, and sweetened condensed milk to a blender or food processor. Blend until smooth and creamy.
  2. Transfer the mixture to a piping bag and pipe it into serving glasses.
  3. Sprinkle lemon zest on top and serve immediately, or chill it in the fridge for a firmer texture.

Leave a Comment

Recipe Rating