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Delightful lemon dessert

Featured in Sweet bites of pure joy.

This lemon mousse cake is an amazing mix of light and indulgent. A sturdy graham cracker crust underpins fluffy mousse made from cream cheese and whipped cream. Lemon adds a refreshing zing that cuts through the sweetness, while the optional glaze offers extra citrusy shine. You’ll love the airy texture paired with a delicious crispy layer. It’s a stunning dessert, both in taste and presentation, perfect for celebrations.
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alicia in the kitchen
Updated on Thu, 06 Mar 2025 22:31:13 GMT
Lemon Mousse Cake Pin it
Lemon Mousse Cake | Tasteofsavor.com

A heavenly lemon mousse cake that perfectly balances tart citrus with light, creamy texture. This elegant dessert features layers of buttery shortbread crust topped with an airy lemon mousse and finished with a glossy glaze - creating a treat that's as visually stunning as it is delicious.

This recipe holds a special place in my kitchen - I first created it for my mother's birthday, knowing her love of all things lemon. The joy on her face at first bite made it an instant family classic.

Key Ingredients

  • Graham Crackers: Fresh for optimal crunch
  • Butter: Unsalted, slightly melted
  • Heavy Cream: At least 35% fat content
  • Cream Cheese: Room temperature
  • Lemons: Preferably organic
  • Gelatin: Sheet or powdered form
  • Powdered Sugar: Sifted
  • Vanilla: Pure extract

Step by Step Instructions

1. Crust Preparation
- Finely crush graham crackers
- Combine with melted butter and sugar
- Press firmly into pan
- Chill while preparing mousse
2. Lemon Mousse
- Whip cold cream until stiff peaks form
- Beat cream cheese until smooth
- Gradually add lemon juice and zest
- Gently fold in whipped cream
- Prepare gelatin if using
3. Assembly
- Pour mousse over crust
- Smooth surface carefully
- Tap pan gently to remove air bubbles
- Refrigerate 4 hours minimum
4. Glaze
- Combine lemon juice with sugar
- Add cornstarch slurry
- Heat until bubbling while stirring
- Cool before topping cake
5. Final Touches
- Unmold using warm knife
- Pour glaze from center outward
- Add garnishes as desired
- Keep chilled until serving

The bright, fresh flavor of lemon is what makes this dessert truly special. When available, I prefer using Meyer lemons for their unique sweet-tart balance.

Lemon Mousse Cake Pin it
Lemon Mousse Cake | Tasteofsavor.com

Storage Guide

When properly stored in the refrigerator, this cake stays fresh for up to 3 days. The glaze helps preserve moisture and texture.

Recipe Variations

- Key lime and basil version
- Mixed citrus blend
- Lemon-berry combination

Plating Suggestions

Plate each slice with yellow fruit coulis or fresh seasonal fruit garnish.

This lemon mousse cake has become my signature dessert for special occasions. Its ethereal texture and refreshing taste make it the perfect finale to any meal, regardless of season. Each time I prepare it, I'm amazed by how the flavors harmonize and the cloud-like texture develops. It truly brings a ray of sunshine to any table.

Frequently Asked Questions

→ Can I make this cake ahead of time?
Absolutely! It keeps well in the fridge for 2-3 days, so feel free to prepare it a day early.
→ Is gelatin necessary to make it?
No, but it does help keep the mousse stable, especially in warmer weather.
→ Can you freeze this cake?
Yes, freeze it for up to a month without the glaze. Let it thaw overnight in the fridge before serving.
→ What kind of cookies are good for the base?
Graham crackers work great, but you could also use shortbread or speculoos cookies.
→ Any tips for easily removing the cake from the pan?
Run a hot knife along the inside edge of the pan before releasing it.

Lemon mousse cake

Creamy and zesty lemon mousse cake with a crispy cookie crust and a shiny lemon glaze on top.

Prep Time
30 Minutes
Cook Time
270 Minutes
Total Time
300 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ For the Crust

01 1/2 cup of melted butter
02 1 and 1/2 cups of crushed graham crackers
03 1/4 cup sugar

→ For the Lemon Mousse

04 1/2 cup fresh lemon juice (about 2-3 lemons)
05 1 teaspoon vanilla extract
06 1 cup heavy whipping cream
07 8 ounces of softened cream cheese
08 1/2 cup powdered sugar
09 1 teaspoon of lemon zest
10 2 teaspoons powdered gelatin (optional)

→ For the Lemon Glaze

11 1/4 cup sugar
12 1 tablespoon water
13 1/4 cup fresh lemon juice
14 1 teaspoon cornstarch

Instructions

Step 01

In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Set in the fridge to chill as you prepare the mousse.

Step 02

Using a large bowl, whip the heavy cream with powdered sugar until stiff peaks form. Beat the cream cheese in a separate bowl until it’s smooth and creamy. Blend the lemon juice, zest, and vanilla into the cream cheese. If using gelatin, dissolve it in 2 tablespoons of warm water and mix it in. Carefully fold the whipped cream into the cream cheese mixture.

Step 03

In a small pot, combine the lemon juice, sugar, and water. Heat the mixture until it starts to boil. Stir in the dissolved cornstarch and cook until it thickens up. Set aside and allow it to cool completely.

Step 04

Spread the mousse over the crust evenly, smoothing out the top. Chill in the fridge for at least 4 hours. Pour the cooled glaze over the mousse and place back in the fridge for another 30 minutes.

Notes

  1. Keeps for up to 3 days when refrigerated
  2. Gelatin is optional, but it helps with firmness

Tools You'll Need

  • 9-inch springform pan
  • Electric mixer
  • Small saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products
  • Gluten (from graham crackers)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 18 g
  • Total Carbohydrate: 35 g
  • Protein: 4 g