Name: Lemon Mousse (Easy & Fresh)
Prep time: 15 min
Total time: 255 min
Yield: serves 4 people
Cuisine: Ialian
Ingredients: 4 gelatin sheets (approx. 6g); 100 g sugar (½ cup or 3.5 oz); 4 bio lemons (zest); 120 ml freshly squeezed lemon juice (½ cup or 4.2 oz); 1 tbsp Limoncello liqueur (optional); 1/2 tsp vanilla paste (optional); 120 g Amaretti cookies (4.2 oz) (or other); 280 g greek yogurt (1 cup or 10 oz) (Zelene Doline); 450 g whipping cream (1 pound) (Zelene Doline); 2 tbsp sugar (for whipping cream)

Lemon Mousse (Easy & Fresh)

Fresh dessert, that’s perfect for celebrations and/or weekend treats. If you are a real citrus lover, then I am sure, you will absolutely adore this recipe. This lemon mousse is rich, delicate, creamy and light. The texture reminds us of a perfectly creamy tiramisu, but this lemon mousse is completely eggless. It’s made of two layers. The first layer is Amaretti cookies (but you can use any other cookies that you love as well). Drizzle the cookies with homemade lemon syrup and pour over your delicious, citrusy lemon mousse. Place in the fridge to firm up and chill, for a couple of hours at least, or even better, overnight. Such a tasty dessert, perfect for any day of the year.

Lemon Mousse

This Citrus Mousse is a fresh, light and very creamy dessert.

it's rich and creamy
melt in your mouth delicious
made for true citrus lovers
has a tiramisu-like texture
cookies are slightly crunchy which is a beautiful contrast
perfect for picnics, summer refreshments or other seasonal celebrations (can be served all year round)
I would even serve it at a wedding (yes, it’s that good)

HOW TO MAKE CITRUSY MOUSSE AT HOME

This year we've partnered with an amazing Slovenian company called Mlekarna Celeia. Their dairy products are local and most importantly, they are delicious, high-quality and consistently amazing. That's especially important if you want to recreate the same flavor and texture every time you make a recipe. This recipe is made with their dairy products as well.

Making lemon mousse at home is simple and it doesn't take a lot of effort.

Soak the gelatin
Prepare lemon syrup
Drizzle Amaretti cookies with lemon syrup
Prepare lemon mousse
Pour lemon mousse into your prepared serving bowls
Place in the fridge for the mousse to firm up
Serve and enjoy

Can I use agar in lemon mousse?

Sure. Instead of gelatin, use 1 + 1/2 tsp of agar.

Can you freeze lemon mousse? How to store it?

You can store lemon mousse in a fridge for up to 2 days. Make sure to keep it covered. You can freeze it too. Store in an airtight container for up to 1 month in a freezer. Defrost by placing it to room temperature or in a fridge overnight.

How to make lemon mousse (video)

Thanks to Mlekarna Celeia for their delicious dairy products, we absolutely love them. All the opinions are ours and we only share our honest opinions and recommendations for great products that we actually use.

Ingredients

Lemon Mousse

4 gelatin sheets (approx. 6g)

100 g sugar (½ cup or 3.5 oz)

4 bio lemons (zest)

120 ml freshly squeezed lemon juice (½ cup or 4.2 oz)

1 tbsp Limoncello liqueur (optional)

1/2 tsp vanilla paste (optional)

120 g Amaretti cookies (4.2 oz) (or other)

280 g greek yogurt (1 cup or 10 oz) (Zelene Doline)

450 g whipping cream (1 pound) (Zelene Doline)

2 tbsp sugar (for whipping cream)

Tools and equipment

bowl

saucepan

four serving bowl

wire whisk

large bowl

spatula

METHOD

lemon syrup

Soak gelatin sheets in a small bowl filled with cold water. Prepare lemon syrup. Add sugar, lemon zest, lemon juice, Limoncello, and vanilla paste to a saucepan. Place over medium-high heat and bring to a boil, then cook for 3 - 4 minutes. Remove from the heat and set aside.
cookies and lemon cream

Arrange Amaretti cookies at the bottom of each serving bowl, you will need four bowls. Drizzle 1 tablespoon of the lemon syrup over the cookies and set aside. Add soaked and drained gelatin sheets to the rest of the lemon syrup in a saucepan. Stir, so that the gelatin dissolves completely. Add greek yogurt and stir well to incorporate. Let the mixture cool to room temperature.
lemon mousse

Add cold whipping cream and sugar to a large bowl. Whip the cream until stiff peaks form. Gradually (in three additions) gently fold the lemon - yogurt cream to the whipped cream. You will get a creamy, light citrusy mousse.
Serve

Pour the mousse over the Amaretti cookies in serving bowls. Place in the fridge for 2 - 6 hours, or even better, overnight. The mousse has to firm and become super creamy. Decorate with lemon zest and serve.