Description
A fresh, airy, ultra-creamy lemon mousse with a buttery crumble base, perfect for a refreshing dessert.
Ingredients
Scale
- 2 Lemons (zest + juice)
- 1 cup Heavy cream
- 1 can Sweetened condensed milk
- 1 cup Graham crackers or speculoos crumbs (for base)
- 4 tbsp Butter (melted, for crumbs)
- 1 tsp Vanilla extract
- Pinch of salt
- Extra lemon zest for topping
Instructions
- Mix crumbs with melted butter and press into the bottom of small jars or cups.
- Whip cold heavy cream until soft peaks form.
- Fold in condensed milk, lemon zest, and lemon juice—mousse will thicken instantly.
- Add vanilla and a pinch of salt to balance sweetness.
- Spoon mousse over the crumb layer.
- Chill at least 1 hour for best texture.
- Top with lemon zest curls before serving.
Notes
- For a more intense lemon flavor, add more lemon zest.
- Ensure the heavy cream is very cold for better whipping.
- This dessert can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg