Best 3 No Bake Lemon Mousse Cake Recipes
Indulge in a symphony of citrusy delight with our No-Bake Lemon Mousse Cake, a culinary masterpiece that tantalizes taste buds and captivates hearts. This delectable dessert boasts a symphony of textures and flavors, from the velvety smooth mousse to the refreshing lemon curd and the crumbly graham cracker crust. Dive into a sensory journey as the zesty lemon flavor dances across your palate, complemented by the creamy richness of the mousse and the delightful crunch of the crust.
With this recipe, you'll embark on a culinary adventure, crafting each layer of this extraordinary cake with precision and passion. The no-bake preparation makes it an accessible treat, perfect for home bakers of all skill levels. As you whisk the mousse to perfection, you'll witness the transformation of simple ingredients into a cloud-like delicacy. The tangy lemon curd adds a burst of brightness, while the graham cracker crust provides a sturdy and flavorful base.
But that's not all! This article presents a collection of additional recipes that elevate the no-bake lemon mousse cake experience. Discover variations like the No-Bake Lemon Cheesecake, where a creamy cheesecake filling takes center stage, or the No-Bake Lemon Meringue Pie, which combines a fluffy meringue topping with a tangy lemon filling. Each recipe offers unique twists and flavor combinations, allowing you to explore the versatility of this citrusy dessert.
Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating these delectable treats. With step-by-step instructions, helpful tips, and a dash of culinary inspiration, you'll be able to impress your friends and family with these no-bake lemon mousse cake variations. So, let's embark on this delightful journey together and savor the exquisite flavors of lemon mousse cake in all its forms!
EASY LEMON MOUSSE
Made with just four ingredients and whipped up in minutes, this mousse is the perfect light dessert for those hot summer months.
Provided by Heather
Categories Dessert
Time 1h15m
Number Of Ingredients 4
Steps:
- In a large bowl, add heavy cream and confectioner's sugar. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.
- Gently fold in lemon curd and lemon zest until evenly incorporated.
- Divide into 8 small dessert glasses (about 1/2 heaping cup per serving). Optionally, garnish with a dollop of whipped cream or additional lemon zest.
- Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill. Serve cold.
Nutrition Facts : Calories 308 kcal, Carbohydrate 21 g, Protein 2 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 107 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
NO-BAKE LEMON MOUSSE CAKE
I adore the light feel and fresh flavor of lemon desserts, especially during the summer. I designed this recipe to evoke the flavors of lemon cheesecake and the texture of tiramisu with delicate layers of mousse and ladyfingers. The best part? As with an old-fashioned icebox cake, all you need is a refrigerator, no oven required!
Provided by Dan Langan
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
- pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
- For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
- For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
- Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
- For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
- To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.
SIMPLE LEMON MOUSSE
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.
Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
Tips:
- For a smoother mousse, use a high-powered blender or food processor.
- Make sure the cream cheese is at room temperature before beating it, this will help it to incorporate smoothly into the other ingredients.
- If you want a stronger lemon flavor, add more lemon zest or juice to the mousse.
- To make the cake base, you can use any type of graham cracker or cookie that you like.
- If you don't have a springform pan, you can use a 9-inch round cake pan. Just line the bottom of the pan with parchment paper before adding the cake base.
- Chill the cake for at least 4 hours before serving, this will help it to set properly.
- Garnish the cake with fresh lemon slices, berries, or whipped cream before serving.
Conclusion:
This no-bake lemon mousse cake is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be customized to your own taste. With its creamy mousse, tangy lemon flavor, and crunchy cookie base, this cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
