This lemon mousse is gluten-free and made from a very easy recipe with just two components: whipped cream and lemon curd. You can serve it as is, or with some cookies, or even a graham cracker crumble and some berries.
Lemon mousse is an easy gluten-free dessert that is light and fluffy. The method is simple to throw together: equal parts lemon curd and whipped cream (whipped to medium-soft peaks) are folded together, spooned into serving cups, and refrigerated overnight to set. Personally, I like to serve it with fresh berries (whatever I can find) and crumbled graham cracker crust. It's easy and it's yummy.
Sometimes, you may opt to stabilize the mousse with gelatin (like with this pumpkin mousse), but in this case, I don't think it's necessary. If you want to store it for longer than a day or use it as a filling for a dessert, you may add gelatin to stabilize it and avoid water separating out.
You can serve this lemon mousse with homemade graham crackers or if you want to keep the dessert gluten-free, gluten-free cookies. You can also bake a graham cracker crust (without any filling) to then crumble on top of the jars of mousse for a cute dessert.
📖 Recipe
Lemon Mousse
Ingredients
Graham cracker crumble
- 65 grams graham cracker crumbs
- 15 grams granulated sugar
- 35 grams unsalted butter melted
Lemon mousse
- 250 mL whipping cream (35 % fat) cold
- 250 mL lemon curd preferably homemade
- 170 grams fresh raspberries for garnishing
Instructions
For the crumble
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment.
- Serve with crumbled graham cracker crust and fresh raspberries.
- Combine the graham cracker crumbs with the granulated sugar.
- Add the melted butter and stir til the crumbs are evenly coated and clump nicely when squeezed together.
- Transfer crumbs to the baking sheet in a mound, pressing and spreading it out evenly (don’t worry if it doesn’t reach the edge). You are making a giant flat cookie here basically..
- Bake for 10 minutes, and let cool before crumbling over the lemon mousse.
For the lemon mousse
- In a medium bowl, whip the cream to medium soft peaks.
- A a dollop or two of the whipped cream and add it to a small bowl containing the lemon curd. Stir to mix well and lighten the curd.
- Add the lightened curd to the bowl of whipped cream and fold it in.
- Transfer the lemon mousse to serving dishes and refrigerate overnight.
- Serve with raspberries and graham cracker crumble
Nutrition
angela@spinachtiger says
So pretty and refreshing. I'm a lemon lover.
Diane, A Broad says
I have a cup of lemon juice hanging out in the fridge after I used all the zest for limoncello. I think I know where that juice is going...
Charlotte says
This looks so easy and delicious!
Peggy G. says
This mousse sounds incredibly tasty! I definitely need to sit down and organize our house - it gets to be a daunting job sometimes!