3-Ingredient Lemon Mousse
Okay, so picture this: you’re scrolling through your feed, and everyone’s suddenly a Michelin-star pastry chef. Me? I’m just trying to avoid washing more than three dishes. Enter: the 3-Ingredient Lemon Mousse. Yes, three. And yes, it’s as ridiculously easy as it sounds. Are you ready to impress your friends without breaking a sweat? Because trust me, they’ll think you’ve been slaving away for hours.
Why This Recipe Is Awesome
Let’s be real, who has time for complicated desserts? This lemon mousse is basically sunshine in a bowl. It’s light, tangy, and perfect for when you need a quick pick-me-up or want to look like you’ve got your life together (even if you don’t). Plus, it’s so simple, even your pet goldfish could probably whip it up. And let’s face it, your guests will be begging for the recipe.
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How to Make 3-Ingredient Lemon Mousse
Ingredients:
- 1 cup heavy cream (the full-fat kind, we’re not here to play)
- 1 (14 ounce) can sweetened condensed milk
- ½ cup lemon juice (freshly squeezed, please – you’re worth it!)
Step-by-step instructions:
Whip the Cream: In a large bowl, whip the heavy cream until stiff peaks form. Don’t over-whip, or you’ll end up with butter. Unless you want lemon butter, which, honestly, doesn’t sound half bad.
Combine the Ingredients: Gently fold in the sweetened condensed milk and lemon juice. Fold, don’t stir! We want to keep that lovely airiness. Imagine you’re gently tucking in a tiny cloud.
Chill: Pour the mousse into individual serving glasses or a larger bowl. Cover and refrigerate for at least 2 hours, or until set. Patience is a virtue, especially when it leads to deliciousness.
Common Mistakes to Avoid
- Over-whipping the cream: Remember, stiff peaks, not butter! Keep a close eye on it.
- Using bottled lemon juice: Fresh is always better, trust me. Bottled juice can sometimes have a weird aftertaste.
- Not chilling it long enough: This mousse needs time to set. Don’t rush it! Otherwise it’ll be a sad, soupy mess.
Variations & Customizations
- Keto-Friendly: Swap the sweetened condensed milk for a sugar-free version and use a sugar substitute to sweeten.
- Spicy Version: Add a pinch of cayenne pepper or a few drops of hot sauce for a surprising kick.
- Berry Bliss: Layer fresh berries between the mousse for a fruity twist.
Recommended Equipment
- Hand mixer or stand mixer
- Large mixing bowl
- Serving glasses or bowls
Recipe
3-Ingredient Lemon Mousse
Equipment
- Small Glass Bowls
- Large Mixing Bowl
- Handheld Electric Mixer
Ingredients
- 1 cup heavy cream
- 1 14 ounce can sweetened condensed milk
- ½ cup fresh lemon juice
Instructions
- Whip the heavy cream until stiff peaks form.
- Gently fold in the sweetened condensed milk and lemon juice.
- Pour into serving glasses and chill for at least 2 hours.
Notes
Calories & Nutritional Info
- Approximately 350 calories per serving (estimated)
- High in fat and sugar
- Contains Vitamin C from lemon juice
FAQ Section
Can I use low-fat cream?
You can, but it won’t whip as well. The full-fat cream is what gives it that lovely, airy texture.
Can I use lime juice instead?
Absolutely! Lime mousse is equally delicious. Just swap out the lemon juice for lime juice.
How long does it last in the fridge?
It should last for about 3-4 days, if you can resist eating it all in one sitting.
Final Thoughts
There you have it – a dessert that’s so easy, it’s almost criminal. Now, go forth and impress everyone with your “culinary skills.” And hey, if anyone asks, just casually mention you spent hours perfecting the recipe. They’ll never know. Seriously, after this, you’ll laugh at those complicated dessert recipes. Go on, make it and share a picture! You might never buy store bought mousse again.
Craving more deliciousness? We think you’ll absolutely LOVE our other 3-Ingredient recipes: Nutella Brownies / Avocado Chocolate Mousse
