Lemon Mousse is an easy no-bake dessert made with instant lemon pudding, fresh lemon juice, lemon zest, and fluffy whipped cream. It has a light, creamy texture with plenty of bright lemon flavor and takes just minutes to prepare before chilling.
I like how simple this dessert is while still looking pretty enough for a holiday or special occasion. The fresh lemon juice and zest brighten up the pudding, and the whipped cream gives it that light, fluffy texture you want in a mousse.
Why I Love Lemon Mousse Recipe
Ingredient Notes
- Instant Lemon Pudding Mix: Be sure to use instant lemon pudding, not cook-and-serve. This gives the mousse its lemon flavor and helps it thicken quickly.
- Whole Milk: Use cold whole milk for a rich, creamy texture and to help the pudding set properly.
- Whipped Cream: Makes the mousse light and fluffy. You’ll need 1 cup for the mousse, plus extra for topping if desired.
- Fresh Lemon Juice: Adds fresh, tart lemon flavor that balances the sweetness of the pudding.
- Lemon Zest: Adds even more bright lemon flavor. Zest the lemon before squeezing it for the juice.
- Fresh Blueberries: Optional, but they add a pretty pop of color and pair perfectly with lemon.
Be sure to check out the full recipe and ingredient list below
How to Make Lemon Mousse
- Pour the instant lemon pudding mix into a large mixing bowl. Add the cold milk and whisk vigorously for 2 minutes until the pudding thickens.
- Stir in the fresh lemon juice and lemon zest. Gently fold in the whipped cream, a little at a time, until the mousse is light and fluffy. Be careful not to overmix.
- Transfer the mousse to individual serving dishes or small glasses. Use a spoon or piping bag for a neat presentation.
- Cover the dishes with plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, top each mousse with a dollop of whipped cream and a sprinkle of fresh blueberries. If desired, add pastel candy eggs or sprinkles for an Easter-inspired decoration.
- Serve chilled and enjoy!
Tips I Found Helpful
- Start with cold milk: I use milk straight from the refrigerator so the instant pudding thickens properly.
- Whisk the pudding until smooth: Make sure there aren’t any dry pockets of pudding mix before adding the other ingredients.
- Use fresh lemon juice: Freshly squeezed lemon juice gives the mousse a brighter flavor than bottled juice.
- Zest the lemon first: It’s much easier to zest the lemon before cutting and juicing it. 🍋
- Fold in the whipped cream gently: I fold rather than vigorously stir so the mousse stays light and fluffy.
- Give it time to chill: Refrigerating the mousse before serving helps it firm up and gives the flavors time to come together.
- Wait to garnish: Add the extra whipped cream, blueberries, and lemon zest shortly before serving so everything looks fresh.
- Keep it refrigerated:This mousse is best served cold and should stay refrigerated until you’re ready to serve. 💙
FAQs about Lemon Mousse
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Yield: 6
Lemon Mousse
No Ratings
Lemon Mousse is a light and creamy no-bake dessert made with instant lemon pudding, fresh lemon juice, lemon zest, and fluffy whip
Prep Time
15 minutes
Additional Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
- 1 (3.4 oz) box instant lemon pudding mix
- 1 ½ cups cold whole milk
- 1 cup whipped cream, (plus more for topping)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Fresh blueberries, for garnish
- Pastel candy eggs or sprinkles (optional, for Easter theme)
Instructions
- Pour the instant lemon pudding mix into a large mixing bowl. Add the cold milk and whisk vigorously for 2 minutes until the pudding thickens.
- Stir in the fresh lemon juice and lemon zest. Gently fold in the whipped cream, a little at a time, until the mousse is light and fluffy. Be careful not to overmix.
- Transfer the mousse to individual serving dishes or small glasses. For a neat presentation, use a spoon or piping bag.
- Cover the dishes with plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, top each mousse with a dollop of whipped cream and a sprinkle of fresh blueberries. If desired, add pastel candy eggs or sprinkles for an Easter-inspired decoration.
- Serve chilled and enjoy!
Notes
Use cold whole milk and instant lemon pudding for the best texture. Fold the whipped cream gently into the pudding mixture to keep the mousse light and fluffy. Chill before serving, and add whipped cream, blueberries, and lemon zest just before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 162mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 5g
