Creamy Lemon Mousse Five Minutes

This creamy lemon mousse is a lifesaver for busy days when you crave a gorgeous dessert in minutes. All you need are a few simple ingredients chilling in your fridge and you can whip up an ultra-refreshing treat that tastes fancy enough for guests but is really the easiest mousse ever.

I discovered this mousse when I wanted something fresh after Sunday dinner one summer—I could not believe how quickly it firmed up and how much everyone loved the zingy lemon taste.

Ingredients

• Cold heavy cream: This is the secret to a mousse that is thick and pillowy Always use high-quality cream with at least 30 percent fat for best results
• Sweetened condensed milk: Make sure it is well chilled This adds sweetness and the perfect silkiness to the dessert
• Freshly squeezed lemon juice: Bottled juice is tempting but fresh lemons bring a fragrance and tartness that nothing else can match
• Finely grated lemon zest: The zest intensifies the lemon flavor Choose lemons with firm smooth skin for easiest grating
• Lemon zest curls: Beautiful for garnish Use a sharp zester for curls that look lovely
• Fresh mint leaves: A touch of green makes each serving pop Opt for crisp vibrant leaves

Step-by-Step Instructions

Whip the Cream:

Beat cold heavy cream in a chilled mixing bowl using an electric mixer Keep your mixer on medium speed and watch closely Soft peaks mean the beaters lift the cream with gentle folds but it still looks slightly droopy and smooth That is your goal for airy mousse

Fold in the Condensed Milk:

Switch to a spatula and fold sweetened condensed milk into the whipped cream Use a slow lifting motion so you do not lose the air Don’t rush gentle folding makes all the difference for a smooth mousse

Add Lemon Juice and Zest:

Drizzle in the lemon juice little by little while folding very gently Watch the cream turn thick and custardy right away Fold in the finely grated lemon zest for an even lift of lemon aroma throughout

Spoon or Pipe Elegantly:

Either spoon or use a piping bag to transfer mousse into serving glasses If you want elegant swirls a piping bag with a wide tip gives a professional finish Glass cups show off the beautiful pale yellow color

Garnish and Present:

Just before serving add lemon zest curls and a fresh mint leaf to each mousse For extra drama let some zest fall on the plate too Serve right away or chill if you like your mousse extra firm

Save

Lemon zest is my favorite thing to add in this dessert It makes the whole kitchen smell like summer and my kids love helping me make the spirals with a little zester We always decorate together before serving

Storage Tips

Keep any extra mousse covered in the refrigerator for up to two days The texture holds well just give a gentle stir before serving If you garnish before chilling put the mint on last so it stays bright and fresh

Ingredient Substitutions

You can swap limes for lemons if you want a vibrant twist or try half lemon half orange for a softer citrus taste If you need a dairy free version use coconut cream and sweetened condensed coconut milk but note it will have a hint of coconut

Serving Suggestions

This mousse looks beautiful in small glass jars or layered with crushed shortbread cookies for a parfait It is also lovely on a plate alongside fresh berries or served as a dip for ladyfinger biscuits

A Little History

Mousse means foam in French and classic mousse is usually made with eggs This eggless version is popular in Mediterranean homes especially in the summer months when citrus is abundant It is now a favorite for quick entertaining around the world

Recipe FAQs

→ How can I prevent overbeating the cream?

Whip the cream until soft peaks just form; stop as soon as it holds shape. Overbeating creates a grainy texture.

→ Can I use regular milk instead of condensed milk?

No, condensed milk provides essential sweetness and texture for the ideal creamy consistency.

→ What gives the mousse its tangy flavor?

Freshly squeezed lemon juice and finely grated lemon zest add brightness and a citrusy aroma.

→ How should I achieve the best presentation?

Spoon or pipe into glass cups, topping each with lemon zest curls and a fresh mint leaf for a refined look.

→ Can the mousse be made ahead?

Yes, chill the mousse for up to several hours before serving. This firms the texture and enhances the flavor.