Light Lemon Mousse Recipe

Indulge in this incredibly light and refreshing Lemon Mousse, perfect for a quick weeknight dessert! This recipe, originally from the Fall 2006 issue of *Cooking for 2* and created by Joan Jay of Frisco, TX, is easily adaptable with Splenda for a guilt-free treat. Get ready to impress with this elegant and surprisingly simple dessert in just minutes!

Prep Time 10 mins
Cook Time 20 mins
Calories 166.6 kcal
Protein 7g
Rating 4.8 (5 Reviews)
Light Lemon Mousse 21

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Light Lemon Mousse

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How to Make Light Lemon Mousse

  1. In a small saucepan, whisk together the sugar (or Splenda) and cornstarch until well combined.
  2. Gradually whisk in the milk until smooth, ensuring no lumps remain.
  3. Cook over medium-low heat, stirring constantly, until the mixture comes to a boil and thickens (about 1-2 minutes).
  4. Remove from heat immediately.
  5. Stir in the lemon juice, lemon zest, and vanilla extract.
  6. Pour the mixture into a metal bowl and place the bowl in a larger bowl filled with ice water. Stir frequently for 2-3 minutes to cool rapidly.
  7. Gently fold in the whipped topping until just combined. Add a few drops of food coloring, if desired, and gently fold in.
  8. Spoon the mousse into individual dessert dishes.
  9. Cover with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld and the mousse to set.
  10. Garnish with extra whipped topping and a lemon zest twist before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

113g

Fat

11g

Carbs

10g