3-Ingredient Lemon Mousse: The Zesty No-Bake Dessert
Ever had a dinner party disaster where your dessert flopped 30 minutes before guests arrived? I have—twice. That’s why this 3-Ingredient Lemon Mousse is my forever lifesaver. Silky, tangy, and lighter than air, it’s foolproof, no-bake, and ready in 10 minutes (plus chilling time, but who’s counting?). Perfect for when you need to impress without the stress.
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Key Ingredients for 3-Ingredient Lemon Mousse
- Heavy cream: Whipped to stiff peaks, it creates the mousse’s cloud-like texture. Cold is key!
- Sweetened condensed milk: Adds sweetness and stability—no granulated sugar needed.
- Fresh lemon juice: The star flavor! Bottled juice won’t give the same bright, zingy punch.
How to Make 3-Ingredient Lemon Mousse
Whip, fold, chill. That’s it! The magic happens in the fridge, where the mousse sets into a creamy dream.
🍋 Pro move: Use a hand mixer for the whipped cream—it’s faster than elbow grease.
Variations & Pairings
- Swap lemons for limes and add a sprinkle of Tajín for a spicy-sweet twist.
- Layer with fresh berries or crumbled shortbread cookies for texture.
- Pair with 5-Minute Raspberry Chia Jam for a vibrant dessert duo.
- Serve in mini mason jars for adorable individual portions.
Common Mistakes to Avoid
✖ Warm cream: It won’t whip properly. Chill your bowl and beaters first!
✖ Overmixing: Fold gently to keep the mousse airy – no one wants lemon soup.
✖ Skipping the chill time: Patience, grasshopper. It needs 2 hours to set.
Tips and Tricks
✔ Zest your lemons first—it’s easier before juicing.
✔ Use full-fat condensed milk for the creamiest texture.
✔ Garnish with edible flowers for Instagram-worthy flair.
Final Thoughts
This mousse is sunshine in a bowl—easy enough for weeknights but elegant for parties. Make it tonight and thank me later! Don’t forget to tag me on Instagram with your creations.
3-Ingredient Lemon Mousse
Ingredients
- 1 cup heavy cream cold
- 1 14 oz can sweetened condensed milk
- ½ cup fresh lemon juice about 3-4 lemons
- Zest of 1 lemon optional, for garnish
Instructions
- In a large bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold in the sweetened condensed milk and fresh lemon juice until fully combined. The mixture will thicken slightly.
- Divide the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours (or overnight) to set.
- Before serving, garnish with lemon zest or fresh berries if desired.
Recipe Notes
- Stores in the fridge for up to 3 days (if it lasts that long).
- For a stronger lemon flavor, add an extra tablespoon of juice.
- Vegan? Swap heavy cream for coconut cream and use vegan condensed milk.
3-Ingredient Lemon Mousse FAQs
Can I use bottled lemon juice?
You can, but fresh juice tastes brighter. Bottled juice may taste metallic.
Why is my mousse runny?
Either the cream wasn’t whipped enough, or it wasn’t chilled long enough. Pop it back in the fridge!
Can I freeze this mousse?
Technically yes, but the texture will be icier. Best enjoyed fresh.
🛒 Recommended Kitchen Must-Haves
- Hand mixer for effortless whipping
- Glass dessert cups for pretty presentation
- Microplane zester for the fluffiest lemon garnish
