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–+ servings
An oval white dish filled with easy lemon mousse, topped with a border of fresh blueberries and sprinkled graham cracker crumbs. Lemon wedges and extra blueberries are scattered on a silver tray underneath.
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Easy Lemon Mousse

A simple lemon mousse that you can make ahead!
Course Dessert
Diet Halal
Servings 10
Author Sarah Mir

Ingredients

  • 1 cups whipping cream
  • 300 ml condensed milk
  • ⅓-1/2 cup lemon juice (½ if you want it tart!)
  • 2 tsp gelatin (powdered) (notes)

Optional

  • 2 cups biscuit crumbs (recommend: ginger), for layering
  • a few drops of yellow food colour

Instructions

  • Gelatin: put 3 tbsp of water in a bowl, scatter the 2 tsp of gelatin over top. let it sit until it absorbs into the water (a few minutes) then heat it in the microwave for 30 seconds, if it doesn't dissolve into a liquid then heat it some more. Set aside to cool
  • Whip the cream on medium high speed until peaks form
  • Mix in the condensed milk on medium speed, then the lemon juice, and finally the dissolved (cooled) gelatin. Taste to adjust for tartness (more lemon) or more sweetness (icing sugar). I like this as is
  • Layer the crumbs (if using) at the bottom of a dish then gently spoon the lemon mousse on top and smoothen it. Chill for a minimum of 2 hours and decorate as desired.

Notes

  • I have made this without gelatin many times, but you don't get the traditional mousse texture - so yummy nonetheless!
  • I grew up layering the mousse with tuc biscuits, a salt cracker. There is no need to make crumbs in that case, just pour half the mousse, layer the tuc biscuits and then the remaining mousse.
  • In Canada condensed milk cans are 300ml. For 350 ml cans use 1 ¾ cup cream, ½ cup lemon juice.