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Here’s what I make when the temps are up, the oven is staying off, and I still want something sweet and sunny on the table: this creamy, citrusy Lemon Mousse.
It’s got only 3 ingredients (yes, really), zero cooking required, and comes together in the cutest little lemon cups if you’re feeling fancy—or just in a dish if you’re keeping it chill. Either way, it tastes like a spoonful of summer.
Quick. Tangy. A little nostalgic. And honestly? It’s so easy, I almost feel guilty calling it a “recipe.” (Almost.)
Why This Lemon Mousse is on Repeat in My Kitchen
- No oven, no stress—just blend, chill, and enjoy
- Feels fancy with minimal effort (the dream, right?)
- Light, creamy, and just the right amount of lemony
Recipe At a Glance
Kitchen Time: 10 minutes + 3 hours chill
Feeds: 4 to 6 (or just 1 person on a lemon kick)
Difficulty: So easy it almost feels like cheating
Make Ahead: Yes, and it gets even better cold
Adaptability: Serve in lemon shells or bowls—your call
What You’ll Need for this lemon mousse
- 1 can sweetened condensed milk
Suggestion: Nestlé La Lechera (just don’t mix it up with evaporated milk!)
You can find it here! - 1 can media (table) cream
Suggestion: Nestlé Table Cream, 7.6 oz
You can find it here! - 100 ml lemon juice (freshly squeezed is best!)
- 4 lemons (you’ll use the juice—and the shells if you want cute presentation)
- Fresh mint (for garnish, optional but adorable)
Prep & Cook
- Wash your lemons.
If you’re using the shells to serve, you want them squeaky clean. - Juice ‘em.
Cut, squeeze, and strain until you have 100 ml of juice. If you’re turning the shells into little mousse bowls, gently scoop out the pulp with a spoon. - Mix the magic.
In a bowl, combine sweetened condensed milk, table cream, and lemon juice. Stir or blend until it’s smooth and luscious. - Pour into your serving dish—or the lemon shells.
You can go rustic or chic here. I love using the lemon skins when I’m serving guests or want to feel extra. - Chill.
Pop them in the fridge for at least 3 hours. They’ll firm up beautifully. Add a mint leaf before serving if you’re feeling a little Martha Stewart-y.
Secrets From Our Kitchen to Yours
- Lemon ice cubes? Yes please. Got extra juice? Freeze it in an ice cube tray. Great for sauces, teas, or just a little citrus kick in your water.
- Want it tangier? Add a little lemon zest to the mix before chilling.
- This mousse travels well. It’s a picnic-friendly, potluck-approved dessert—just keep it cold.
Serving Suggestions
- Add a few berries on top of your lemon mousse for color (blueberries look especially cute)
- Or eat it straight from the lemon with a tiny spoon. Zero judgment
Put Your Spin on It
- Try lime juice for a zesty twist
- Add crushed meringue or cookie crumbs on top for crunch
- Swap the mint leaf for edible flowers if you’re feeling floral
Nutrition Notes
Note: These values for lemon mousse are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
Serving Size: 1/2 cup
Calories: ~220
Sugar: ~26g
Sodium: ~60mg
Fat: ~9g
Saturated Fat: ~6g
Unsaturated Fat: ~2g
Trans Fat: 0g
Carbohydrates: ~30g
Fiber: 0g
Protein: ~4g
Cholesterol: ~25mg
Tasty Thoughts
This lemon mousse is the kind of dessert I turn to when I want something easy but still a little wow. It checks all the boxes: no oven, just a few ingredients, and tastes like sunshine. If you’ve never tried mousse served in lemon shells before, consider this your sign—it’s simple, it’s chic, and yes, it’ll totally impress your guests (even if it’s just your own reflection in the fridge).
Common Questions
Can I use bottled lemon juice?
You can, but I don’t recommend it. Fresh gives your lemon mousse that bright zing this recipe deserves.
Where do I find table cream?
Look near the condensed milk. Nestlé Table Cream is the one I use—it’s mild, creamy, and blends like a dream.
How long does it last in the fridge?
3–4 days, easily. If you haven’t devoured it by then, you’re a stronger person than I am.
Can I double the recipe?
Absolutely. Just keep the ratio the same, and maybe steal a few extra lemons from your neighbor’s tree.
📌 Save this recipe for later
Keep Cooking With Us
If you love this lemon mousse, here are a few other feel-good recipes to try next:
- Passion Fruit Mousse – almost the same method and ingredients, with a completely different twist in flavoralmost the same with a complete different taste and twist.
- Pineapple Chutney – tangy and sweet, perfect on grilled chicken or rice
- How to Cook Rice 3 Easy Ways – for those weeknights when you need a reliable side
Happy cooking,
Mary & Fabi🧡
Lemon Mousse: A 3-Ingredient No-Bake Dessert to Savor All Summer
- Total Time: 10 minutes + Chilling
- Yield: 6 servings
Description
It’s got only 3 ingredients (yes, really), zero cooking required, and comes together in the cutest little lemon cups if you’re feeling fancy—or just in a dish if you’re keeping it chill. Either way, it tastes like a spoonful of summer.
Ingredients
- 1 can sweetened condensed milk (Nestlé La Lechera)
- 1 can table cream (Nestlé Table Cream – 7.6 oz)
- 100 ml lemon juice (freshly squeezed is best!)
- 4 lemons (you’ll use the juice—and the shells if you want cute presentation)
- Fresh mint (for garnish, optional but adorable)
Instructions
1. Wash your lemons.
If you’re using the shells to serve, you want them squeaky clean.
2. Juice ‘em.
Cut, squeeze, and strain until you have 100 ml of juice. If you’re turning the shells into little mousse bowls, gently scoop out the pulp with a spoon.
3. Mix the magic.
In a bowl, combine sweetened condensed milk, table cream, and lemon juice. Stir or blend until it’s smooth and luscious.
4. Pour into your serving dish—or the lemon shells.
You can go rustic or chic here. I love using the lemon skins when I’m serving guests or want to feel extra.
5. Chill.
Pop them in the fridge for at least 3 hours. They’ll firm up beautifully. Add a mint leaf before serving if you’re feeling a little Martha Stewart-y.
Notes
- Lemon ice cubes? Yes please. Got extra juice? Freeze it in an ice cube tray. Great for sauces, teas, or just a little citrus kick in your water.
- Want it tangier? Add a little lemon zest to the mix before chilling.
- This mousse travels well. It’s a picnic-friendly, potluck-approved dessert—just keep it cold.
- Prep Time: 10 minutes
- Chilling Time: 3 hours
- Category: Dessert
- Method: No-Cook
- Cuisine: Brazilian
Nutrition
- Serving Size: 1/2 cup
- Calories: 220 calories
- Sugar: 26 g
- Sodium: – 60 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 25 mg
