The zesty lemon glaze combined with the creamy mousse and biscuit layers, creates a truly delightful treat for any occasion. This lemon mousse cake is a lemon lover’s dream. This is one of those recipes on the blog, I can hand down call them fool-proof. I’ve made this Lemon mousse cake number of times in 10 years and it delivers a lovely lemon flavor.
Ingredients
This lemon mousse cake consists of three layers: a biscuit layer on the bottom, a creamy mousse filling, and a lemon glaze on top. Look at the ingredients below to make this lemon dessert. Zesty Flavor: The half-cup lemon juice that we add in the mousse gives it a nice tarty flavor. Furthermore, zesty lemon sauce gives this dessert a delicious punch in the mouth. No Egg Required: You do not have to eat that raw egg white that many people hate. Inspired by this recipe, I also created a super easy lemon ice cream.
For Base
Biscuits: To make the base, use hard biscuits like digestive, Marie, or Graham Crackers. I prefer high-fiber wheat biscuits as they provide a depth of flavor. Almonds: Use roasted and coarsely grounded almonds to add a crispy and nutty crunch to the base. Butter: Butter helps bind the crust together.
For Mousse
Sweetened Condensed milk: Using this takes care of sweetening the lemon mousse and also gives it that over-the-top creaminess. You can make sweetened condensed milk at home too. Cream: Use whipping heavy cream or tetra pack cream. Remember to whip cream until it reaches stiff peaks. Milk: This keeps the mousse light. lemon juice: Use fresh lemon or lime juice. Gelatin powder: It helps set the cake to a soft but solid texture.
Lemon Sauce
Lemon juice Corn flour: Acts as a thickening agent, giving the glaze its desired consistency. You may use cornstarch as well. Sugar Lemon zest: Adds a fragrant, zesty flavor to the glaze. Do not add the white part which is bitter.
How to make this recipe?
This recipe is relatively easy to follow, and the results are simply divine. Let’s get started!
For Base
Make Mousse
For Lemon Glaze
Mix all ingredients of lemon glaze in a small saucepan. Cook on low heat with constant stirring until thickened. When the mousse is set, pour lemon sauce gently over the dessert. Slice the cake and serve.
Expert tips
How Gelatin Works? We keep the gelatin bowl in hot water bath until we mix so it doesn’t set. As soon as you add gelatin to the mousse, it begin to set. Transfer to bowl immediately without delay. Bloom the Gelatin: Ensure the gelatin is fully bloomed before adding it to the mixture. This will help it dissolve properly and set the dessert. Temperature Control: Be careful not to overheat the gelatin, as this can affect its setting properties. Chill Thoroughly: Allow the dessert to chill completely before serving to ensure a firm and set texture. Storage: Store leftover dessert in an airtight container in the refrigerator.
Want more easy desserts? Check these! Instead of lemon laze, you can pour lemon curd, blackberry, strawberry, orange, plum, peach or other sauce with fruit pulp over the lemon mousse once it is set. For fruit variations, you can check this kiwi dessert for inspiration. Make it rich: You can also add ½ cup cream cheese to it, if you like it rich. But I think it is just right. Serving variations: You can this dessert in glasses for single serving. Or set in a 1-liter casserole or similar dish if a springform pan is not available. Base Variation: You can make a biscuit base without almonds too but roasted almonds really give a crunchy kick to the plain biscuit and butter. If you like to add lemon cake sponge to this dessert use cake base instead biscuit base in the bottom. Also moisten the sponge with few tablespoon of lemony sugar syrup to avoid dryness. Then pour the lemon mousse over the cake layer. Decoration: You also decorate cake with whip cream frosting for a more traditional cake look. Or use glazed lemon slices or fresh berries. You can check my post about tips for working with gelatin here if your gelatin won’t set easily.
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📖 Recipe
