Quick Lemon Mousse
A no-bake lemon mousse that comes together in minutes with just four ingredients. Blended until silky and airy, with a bright, tangy lemon kick. Crushed chocolate biscuits on top add the perfect crunch. Ready in 10 minutes — the ultimate last-minute dessert for 8.
🛒 Ingredients
8 servings
- 1 can sweetened condensed milk (about 397 g)
- 1 can heavy cream (about 300 ml)
- 1/2 cup fresh lemon juice, pulp-free
- 1 finely grated lemon zest (optional)
- 8 chocolate biscuits, Bis-style (or chocolate shortbread)
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Directions
- 1
Pour the condensed milk and heavy cream into a blender. Blend for 3 minutes at medium speed until smooth and slightly thickened.
- 2
Slowly stream in the lemon juice while blending. The acid of the lemon will naturally thicken the mixture into a mousse.
- 3
Stir in the lemon zest if using, then pour the mousse into a serving dish or individual glasses.
- 4
Refrigerate for at least 4 hours, ideally overnight, so it sets properly.
- 5
Just before serving, crush the biscuits and scatter them generously over the top. Serve well chilled.
💡 Chef's Tip
Use cold, full-fat heavy cream — it whips and sets far better. Always use freshly squeezed lemon juice; bottled juice tastes flat and sets the mousse poorly. Taste before chilling and adjust the lemon to your preferred level of tartness.
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