Hamdi Saidani This Easy Lemon Mousse is a light and creamy recipe, which is made with lemon instant pudding and heavy cream. It’s the perfect no-bake dessert, ready in about 10 minutes, plus chilling time.
Easy Lemon Mousse Ingredients
- 2 packages lemon instant pudding
- Milk (amount depends on pudding brand, check panel on box)
- 2 cups heavy cream, whipped
- 2 rounded tablespoons sugar
- 1/2 pint raspberries, for garnish
- Store-bought butter cookies or shortbread rounds
How To Make Easy Lemon Mousse
- Make the pudding base: In a medium bowl, whisk the lemon instant pudding mix with the amount of milk called for on the package directions. Set it aside to thicken slightly.
- Whip the cream: In a separate large bowl, beat the heavy cream and the sugar with an electric mixer until medium to stiff peaks form.
- Combine the mousse: Gently fold about one-quarter of the whipped cream into the pudding mixture to lighten it. Then, carefully fold the remaining whipped cream into the pudding until it is fully combined and no streaks remain.
- Chill and serve: Divide the mousse among small bowls or cocktail glasses. Place in the refrigerator for at least 1 hour to chill and set. To serve, garnish with a few fresh raspberries and serve with butter cookies on the side.
Recipe Tips
- How to get the lightest mousse? The key is to be very gentle when folding the whipped cream into the pudding base. Use a large spatula and a gentle folding motion to keep as much air in the mixture as possible.
- Can I use a different pudding flavor? Absolutely. This recipe is a great base for other flavors. Vanilla, cheesecake, or white chocolate instant pudding would all be delicious.
- Can I make this ahead of time? This is a perfect make-ahead dessert. You can prepare the mousse and portion it into individual dishes, then cover and refrigerate for up to 24 hours. Add the garnishes just before serving.
- How to add more fresh lemon flavor? For an extra burst of citrus, you can fold the finely grated zest of one lemon into the mousse along with the whipped cream.
What To Serve With Lemon Mousse
This light and airy dessert is a perfect ending to a meal.
- The suggested butter cookies or shortbread for a crunchy contrast
- A side of fresh mixed berries, like raspberries, blueberries, and strawberries
- A sprinkle of toasted coconut
- A crisp, buttery cookie like a pizzelle
How To Store Lemon Mousse
- Refrigerate: Store the mousse in an airtight container or in individual covered dishes in the refrigerator for up to 3 days.
Lemon Mousse Nutrition Facts
- Serving Size: 1 serving
- Calories: 350 kcal
- Fat: 22g
- Carbohydrates: 35g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my mousse not set?
This can happen if you don’t use “instant” pudding mix. A “cook and serve” pudding mix will not set properly without being heated. Also, ensure you are chilling it for the full hour.
Can I make this without a mixer?
You can whisk the pudding by hand, but you will need an electric hand mixer or a stand mixer to whip the heavy cream to stiff peaks.
Is this recipe very sweet?
It has a moderate sweetness from the pudding mix and the added sugar. The tartness of the lemon flavor provides a nice balance.
Try More Recipes:
Easy Lemon Mousse Recipe
Description
A light, airy, and incredibly easy no-bake lemon mousse that uses a simple shortcut of instant pudding for a perfect dessert in minutes.
Ingredients
Instructions
- In a medium bowl, whisk together the pudding mix and the amount of milk called for on the package. Set aside.
- In a large bowl, beat the heavy cream and sugar until stiff peaks form.
- Gently fold about ¼ of the whipped cream into the pudding to lighten it.
- Fold the remaining whipped cream into the pudding mixture until fully combined.
- Divide the mousse among dessert bowls and chill for at least 1 hour.
- Garnish with fresh raspberries and serve with cookies on the side.
Notes
- Using instant pudding mix is the secret to this incredibly easy, no-cook mousse that sets up perfectly.
- For the best results, make sure your heavy cream is very cold before whipping.
- This is a fantastic make-ahead dessert for a dinner party.
- Don’t overmix when folding in the whipped cream; you want to keep the mixture light and airy.
