Easy Lemon Mousse Recipe: Light, Fluffy & Refreshing No-Bake Dessert
Some days, I just want a dessert that tastes fancy but takes zero effort. You know what I mean? Something that makes it look like I really have my life together—even if I’ve been surviving on cold coffee and whatever snacks the kids didn’t finish. That’s exactly why I love this Easy Lemon Mousse. It’s light, fluffy, and packed with that fresh lemony zing that makes it feel refreshing instead of heavy.
This Lemon Mousse Recipe is perfect for when I want a little treat that doesn’t require turning on the oven (because let’s be honest, the oven is already covered in fingerprints and mystery spills). It’s a Simple Lemon Mousse that comes together with just a few ingredients, but it tastes like one of those Decadent Lemon Desserts you’d find at a fancy restaurant. Some days, I even mix in a little cream cheese for a Lemon Cheesecake Mousse vibe, but that’s totally optional.
What I really love about this Homemade Mousse is that it’s the perfect mix of creamy and airy—it’s a Light and Fluffy Lemon Mousse that melts in your mouth. And because I don’t have time for complicated, this is a Quick and Easy Lemon Mousse that’s totally no-bake. Just mix, whip, fold, and chill. Boom. Done.
I like to serve it in little Mousse Dessert Cups because, honestly, individual desserts just feel fancier. But if you don’t have time for all that, a big bowl and a spoon works just fine too. Whether you’re making it for guests or just sneaking a few bites after the kids go to bed (been there), this Lemon Fluff Dessert is always a winner.
So if you’re craving Fresh Lemon Desserts that are light, refreshing, and actually easy to make, you’ve gotta try this Easy No-Bake Lemon Mousse. Trust me, it’s one of those Lemon Dessert Recipes you’ll want to keep on repeat.
Ingredients
Here’s what you need to make this dreamy lemon mousse:
- 1 cup heavy whipping cream – This is what makes it light and fluffy.
- ½ cup granulated sugar – Just enough sweetness to balance the tart lemon.
- 2 large egg yolks – Makes the mousse rich and smooth.
- ¼ cup fresh lemon juice – Fresh is best! Bottled just isn’t the same.
- 1 tbsp lemon zest – Adds extra punchy lemon flavor.
- ½ tsp vanilla extract – A little warmth to balance the tartness.
- 2 tbsp unsalted butter – Gives it that silky finish.
Now, let’s make this mousse happen.
Step 1: Make the Lemon Custard
Alright, first things first—grab a small saucepan. In it, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Keep the heat on medium-low (low and slow is the name of the game here). You’re gonna stir constantly for about 5 minutes, until the mixture starts to thicken just a little. You don’t want scrambled eggs, so keep it moving.
Once it’s thick enough to lightly coat the back of a spoon, take it off the heat. Stir in the butter and vanilla extract until it’s all smooth and melted together. Now, let that cool completely. If you’re like me and have zero patience, pop it in the fridge for 15 minutes.
Step 2: Whip the Cream
While your lemon mixture is cooling, grab a mixing bowl (bonus points if it’s chilled—makes the cream whip up faster). Pour in the heavy whipping cream and beat it with a hand mixer or stand mixer until stiff peaks form. This just means that when you lift the beaters, the cream holds its shape instead of sinking back down.
Step 3: Fold It All Together
Now for the fun part. Take your cooled lemon custard and gently fold it into the whipped cream. Fold means you’re using a spatula to carefully combine them without knocking all the air out. We’re going for fluffy, not soup.
Once everything looks nice and smooth, spoon the mousse into little serving glasses, bowls, or honestly, whatever you have on hand. Cover them up and stick them in the fridge for at least 2 hours (or overnight if you have more self-control than I do).
Step 4: Serve and Enjoy
When it’s finally time to dig in, you can keep it simple or dress it up a bit. A few fresh berries? Delicious. A sprinkle of extra lemon zest? Fancy. A shortbread cookie on the side? Now we’re talking.
And just like that, you have a light, creamy, lemony dessert that makes it look like you spent way more time on it than you actually did. My kids love it, my husband sneaks extra servings, and honestly, I feel kinda proud of myself every time I make it.
FAQs About Lemon Mousse
Can I make this Lemon Mousse ahead of time?
Yes! In fact, it’s even better when made ahead. The mousse needs at least 2 hours in the fridge, but you can make it up to 24 hours in advance. Just cover it tightly so it doesn’t absorb any fridge odors.
Can I use bottled lemon juice instead of fresh?
Technically, yes—but I wouldn’t. Fresh lemon juice gives the best bright, tangy flavor, while bottled juice can taste a little flat. If you’re in a pinch, you can use bottled, but fresh is always better for Refreshing Lemon Mousse.
Can I make this mousse dairy-free?
Yes! Swap out the heavy cream for coconut cream (chill a can of full-fat coconut milk and scoop out the solid part). The texture will be slightly different, but it will still be creamy and delicious.
Can I use store-bought whipped cream instead of making my own?
You could, but homemade whipped cream makes all the difference. Store-bought whipped topping (like Cool Whip) has stabilizers that can make the texture heavier and less fluffy. But if you’re short on time, it’s a quick alternative.
What’s the best way to serve Lemon Mousse?
You can keep it simple or dress it up! Here are a few ideas:
Serve in Mousse Dessert Cups for a fancy touch
Top with fresh berries for extra sweetness
Sprinkle on crushed graham crackers for a pie-like twist
Add a dollop of whipped cream and extra lemon zest
Easy Lemon Mousse Recipe
Lemon Mousse
Ingredients
Method
- In a small saucepan over medium-low heat, whisk together egg yolks, sugar, lemon juice, and lemon zest.
- Cook, stirring constantly, until the mixture slightly thickens (about 5 minutes).
- Remove from heat and stir in butter and vanilla extract.
- Let it cool completely (refrigerate for 15 minutes to speed up cooling).
- In a chilled mixing bowl, beat the heavy whipping cream until stiff peaks form.
- Gently fold the cooled lemon custard into the whipped cream until smooth.
- Spoon the mousse into small dessert cups or bowls.
- Cover and refrigerate for at least 2 hours (or overnight for best texture).
- Top with fresh berries, extra lemon zest, or whipped cream.
- Dig in and enjoy this light and fluffy lemon mousse!
Notes
- For a Lemon Cheesecake Mousse, mix in 4 oz of softened cream cheese.
- Want a crunch? Serve with crushed graham crackers or shortbread cookies.
- Need a dairy-free version? Use coconut cream instead of heavy cream.
And just like that, you’ve got yourself a Light and Fluffy Lemon Mousse that tastes like sunshine in a cup. Seriously, this is one of those desserts that feels fancy but takes almost no effort—my favorite kind. Whether you serve it in cute little Mousse Dessert Cups for guests or just grab a spoon straight from the fridge when no one’s looking (no judgment here), this Easy No-Bake Lemon Mousse is always a win.
What I love most about this Lemon Mousse Recipe is how versatile it is. Some days I keep it simple, other days I mix in a little cream cheese for a Lemon Cheesecake Mousse twist. Either way, it’s creamy, dreamy, and packed with that bright citrusy flavor that makes Fresh Lemon Desserts so good. Plus, it’s one of those Quick and Easy Lemon Mousse recipes that doesn’t leave my kitchen looking like a disaster zone—so that’s a big win in my book.
If your family is anything like mine, this Homemade Mousse won’t last long. My kids love it, my husband asks for seconds, and honestly, I always regret not making a double batch. Whether you’re looking for a Light Lemon Treat to end a meal or just craving one of those Decadent Lemon Desserts that doesn’t weigh you down, this one’s a keeper.
So go ahead, grab some lemons, and treat yourself to this Refreshing Lemon Mousse. You totally deserve it.
