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lemon mousse in a serving glass

Lemon Mousse Recipe

Lemon Mousse from scratch is made with fresh lemon juice, zest, whipped cream, cream cheese, and lemon curd for the ultimate citrus flavor.
Course Dessert
Cuisine American
Keyword Lemon Mousse
Prep Time 30 minutes
Chill 2 hours
Total Time 2 hours 30 minutes
Servings 8 cups
Calories 412kcal
Author Catalina Castravet



  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted


  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 2 teaspoons unflavored gelatin
  • 2 cups heavy cream
  • 1 cup powdered sugar divided
  • Yellow food coloring optional
  • 12 oz cream cheese softened
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla
  • 10 oz jar lemon curd


  • Sweetened whipped cream
  • lemon wedges
  • raspberries
  • fresh mint leaves



  • In a mixing bowl combine the ingredients and divide the mixture evenly between 8 - 10 dessert cups, lightly press down, set aside.


  • Add lemon juice and water into a small bowl and sprinkle gelatin on top, set it aside for a few minutes to bloom.
  • Meanwhile, in a cold medium bowl whip the heavy cream until soft peaks form.
  • Add in 1/3 cup of the powdered sugar, vanilla, lemon zest, and yellow food coloring if using, whip until stiff peaks form.
  • In a different large mixing bowl whip the cream cheese until smooth and fluffy. Mix in the lemon curd and remaining 2/3 cup powdered sugar. Scrape the sides and bottom of the bowl.
  • Microwave the bloomed gelatin mixture at high power for 30 seconds and whisk for about one minute until gelatin dissolves. Should be smooth with no lumps.
  • Slowly pour in gelatin mixture into the cream cheese mixture, and blend with the mixer on low until thoroughly combined.



  • Use fresh lemon juice and zest for the most amazing citrus flavor.
  • Make sure the heavy cream is cold, and its best to whisk it in a cold bowl as well.
  • Another important thing, make sure the gelatin blossomed, if it didn't, discard and mix again.
  • Do not over mix, this will cause the mousse to be runny and also it may give it a grainy texture.
  • Equally important is to refrigerate it before serving, this way the binder will have time to act and the dessert will have the perfect texture.


Calories: 412kcal | Carbohydrates: 54g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 454mg | Potassium: 214mg | Fiber: 1g | Sugar: 47g | Vitamin A: 509IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 1mg