Quick Lemon Mousse

Quick Lemon Mousse

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This quick lemon mousse recipe is a deliciously light and fluffy dessert that you can make in minutes. It's a great choice for a last-minute dinner party dessert.
Servings: 4
Calories: 155
Prep Time 10 minutes
Cook Time 3 minutes
Chilling time 1 hour


  • 2 lemons
  • 1 lemon jelly
  • 1/4 pint water
  • 14.5 oz can evaporated milk
  • angelica to decorate


  • Reserve four slices of lemon for decoration. Grate the rind from one lemon and extract the juice from both.
  • Melt the jelly in the water over a gentle heat. Remove the pan from the heat, add the lemon rind and juice. Pour into a small bowl and leave to cool.
  • Whisk the evaporated milk until thick and doubled in volume. Carefully fold in the jelly mixture and pour into a large glass dish. Chill for about an hour or until set.
  • Decorate with the lemon slices and pieces of angelica.


Freezer Tip
Double or whipping cream can be frozen in its whipped state. Spoon the whipped cream into a plastic container and label with the quantity of unwhipped cream. Defrost and use as required.
Calories: 155 kcal
Carbohydrates: 16 g
Protein: 8 g
Fat: 8g
Saturated Fat: 5 g
Cholesterol: 30 mg
Sodium: 112 mg
Potassium: 386 mg
Fiber: 2 g
Sugar: 12 g
Vitamin A: 257 IU
Vitamin C: 31 mg
Calcium: 283 mg
Iron: 1 mg
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