Description
Silky lemon mousse cake brings zesty Mediterranean sunshine to your dessert table. Creamy layers of tangy citrus and delicate sponge promise a refreshing escape you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups heavy cream
- 1 (14 ounces/396 grams) can sweetened condensed milk
- 1/2 cup lemon juice
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
Garnish Ingredients:
- 2 teaspoons lemon zest
Instructions
- Create a textured base by mixing graham cracker crumbs with melted butter and sugar, firmly pressing the mixture into the bottom of a 9-inch springform pan.
- Whisk sweetened condensed milk with fresh lemon juice and zest until the mixture becomes silky and uniform in texture.
- Whip heavy cream until it develops firm, elegant peaks that hold their shape.
- Delicately incorporate the whipped cream into the lemon mixture, using gentle folding techniques to maintain the airy consistency.
- Transfer the luscious lemon mousse evenly over the prepared graham cracker crust, using a spatula to create a smooth, pristine surface.
- Chill the dessert in the refrigerator for a minimum of 4 hours, allowing the mousse to set completely and develop a rich, creamy texture.
- Before serving, remove from the springform pan and present the chilled cake, offering a refreshing and decadent dessert experience.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version.
- Enhance the mousse’s tanginess by adding a splash of limoncello or using Meyer lemons for a more complex citrus flavor profile.
- Chill your mixing bowl and whisk before whipping cream to achieve faster, more stable peaks that maintain their structure in the mousse.
- Garnish with fresh lemon zest, mint leaves, or a light dusting of powdered sugar to elevate the dessert’s visual appeal and add subtle complementary flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 384
- Sugar: 29 g
- Sodium: 115 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 89 mg