If you’re dreaming of a dessert that’s light as air, bursting with citrusy zing, and creamy enough to feel indulgent—all without turning on your oven—then you’re in for a treat. This Easy No-Bake Lemon Mousse is my favorite way to bring a bit of sunshine to the table, whether it’s the middle of summer or a dreary winter day.
This recipe came from one of those kitchen adventures where I craved something lemony but didn’t want the fuss of baking or separating eggs. My nonna used to make a luscious lemon cream with eggs and butter, but this modern twist uses just a few ingredients you probably already have in your pantry. It’s bright, tangy, velvety-smooth, and oh-so-simple.
Let’s dive into how you can whip up this gorgeous lemon mousse in no time.
Why You’ll Fall in Love with This Lemon Mousse
Here’s why this dessert is a keeper:
- No-Bake, No-Eggs, No Fuss: Just simple, clean ingredients and a stovetop.
- Quick & Easy: Done in under 10 minutes—prep time is only 5!
- Naturally Colored: A dash of turmeric brings out that golden glow without artificial food coloring.
- Versatile: Serve it in elegant glasses for a dinner party or spoon it into jars for a picnic treat.
- Crowd-Pleasing: The creamy texture and fresh lemon flavor are universally loved.
Ingredients You’ll Need
This recipe yields 4–6 servings depending on the size of your dessert glasses or bowls. Double it if you’re serving a crowd—trust me, people will ask for seconds!
Ingredients:
- ½ cup (120 ml) fresh lemon juice
- ⅔ cup (120 g) granulated sugar, plus ¼ cup (50 g) for the cream
- ⅓ cup (100 ml) water
- 3 tablespoons (30 g) cornstarch
- A pinch of ground turmeric – optional, but adds a beautiful color
- 1 cup (250 ml) cold whipping cream
That’s it! You likely have all these in your kitchen already.
Step-by-Step Instructions
1. Make the Lemon Curd
In a small saucepan, whisk together lemon juice, water, ⅔ cup of sugar, cornstarch, and turmeric. Place over medium heat and stir continuously until it thickens into a pudding-like consistency—about 3–4 minutes. Remove from heat and let it cool completely.
💡 Tip: Cooling is crucial so your whipped cream doesn’t deflate when mixed.
2. Whip the Cream
In a chilled mixing bowl, whip the cold cream with the remaining ¼ cup of sugar until soft peaks form. Be careful not to overwhip—aim for a smooth, billowy texture.
3. Fold to Combine
Once your lemon curd is cool, gently fold it into the whipped cream. Do this in batches using a spatula to preserve the mousse’s airy texture.
4. Chill and Serve
Spoon the mousse into dessert glasses or jars. Refrigerate for at least 1 hour before serving—though if you can wait longer, it becomes even more luscious.
Serving Ideas & Variations
- Top it Off: Garnish with lemon zest, fresh mint, or a few berries for a burst of color.
- Crunch Factor: Layer with crushed graham crackers or vanilla wafer cookies.
- Parfait Style: Alternate mousse layers with yogurt or whipped cream in tall glasses.
- Vegan Version: Use coconut cream and a dairy-free whipping substitute.
Perfect For…
- Dinner parties – looks elegant, yet effortless.
- Make-ahead dessert – prepare the night before for stress-free hosting.
- Picnics and potlucks – just spoon into jars, seal, and go!
- Weeknight treats – because you deserve dessert on a Tuesday too.
Reader Love
I’d love to know if you try this mousse—did you add a twist of your own? Maybe orange zest or a cookie crumble base? Share your creations in the comments!
And if you’re into fuss-free, flavor-packed recipes like this, don’t forget to subscribe to the blog and follow along for weekly inspiration straight from my kitchen to yours.
Easy No-Bake Lemon Mousse
Ingredients
- ½ cup fresh lemon juice
- ⅔ cup granulated sugar for lemon curd
- ¼ cup granulated sugar for whipped cream
- ⅓ cup water
- 3 tablespoons cornstarch
- 1 pinch ground turmeric optional, for color
- 1 cup cold whipping cream
Instructions
- In a small saucepan, whisk together lemon juice, water, ⅔ cup sugar, cornstarch, and turmeric.
- Place over medium heat and stir continuously until the mixture thickens to a pudding-like consistency, about 3–4 minutes.
- Remove from heat and let the lemon curd cool completely before using.
- In a chilled mixing bowl, whip the cold cream with the remaining ¼ cup of sugar until soft peaks form. Do not overwhip.
- Gently fold the cooled lemon curd into the whipped cream in batches using a spatula. Mix just until combined and airy.
- Spoon the mousse into dessert glasses or jars. Chill in the refrigerator for at least 1 hour before serving.