1. Home
  2. Recipes
  3. Refreshing lemon mousse cake

Luxurious lemon dessert

Featured in Sweet treats that make you happy.

This lemon mousse cake strikes the perfect balance of light texture and satisfying flavor. A solid graham cracker crust supports a creamy mousse made with whipped cream and cream cheese. The zesty lemon flavor brings a natural burst of freshness that cuts through the sweetness, while the optional shiny glaze adds extra tang and appeal. The airy mousse and crispy base create a delightful texture combo. A standout dessert in both taste and presentation, ideal for special gatherings.
Pin it Share it Send it Print it Jump To Recipe
Maria from tastyhush
Updated on Thu, 06 Mar 2025 22:34:00 GMT
Lemon Mousse Cake Pin it
Lemon Mousse Cake | Tastyhush.com

This light and airy lemon mousse cake perfectly balances bright citrus flavors with delicate cream. Built on a crisp cookie base, the silky mousse layer is topped with a glossy finish that makes this dessert as beautiful as it is delicious.

The bright lemon flavor and smooth texture make this cake an absolute showstopper for special occasions.

Key Ingredients

  • Graham Crackers: Fresh for optimal crunch
  • Butter: Unsalted and slightly melted
  • Heavy Cream: At least 35% fat content
  • Cream Cheese: Room temperature for smooth mixing
  • Lemons: Organic preferred for zest
  • Gelatin: Sheet or powder form both work
  • Powdered Sugar: Sifted to prevent lumps
  • Vanilla: Pure extract recommended

Step-by-Step Instructions

1. Cookie Base Preparation
- Crush crackers into fine crumbs
- Mix with melted butter and sugar
- Press firmly into pan
- Chill while making mousse
2. Lemon Mousse
- Whip cold cream until stiff peaks form
- Beat cream cheese until smooth
- Blend in lemon juice and zest
- Fold whipped cream gently
- Incorporate prepared gelatin if using
3. Assembly
- Pour mousse over crust
- Smooth top surface
- Tap pan to remove air bubbles
- Refrigerate 4+ hours or overnight
4. Glaze Topping
- Combine lemon juice and sugar
- Add cornstarch slurry
- Cook until thickened
- Cool before topping cake
5. Final Touches
- Unmold using warm knife
- Pour glaze from center outward
- Add optional garnishes
- Keep chilled until serving

For the brightest flavor, Meyer lemons make an excellent choice when in season.

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

Storage Tips

Store covered in refrigerator for up to 3 days. The glaze helps preserve freshness.

Recipe Variations

- Lime and basil version
- Mixed citrus blend
- Lemon-berry combination

Serving Suggestions

Plate with yellow fruit coulis or seasonal fresh fruit.

This lemon mousse cake has become a go-to dessert for celebrations. Its refreshing taste and cloud-like texture provide the perfect finale to any meal, regardless of season. The harmonious blend of flavors and ethereal texture creates a memorable dessert that brings a touch of sunshine to every table.

Frequently Asked Questions

→ Can I make this cake ahead of time?
Definitely! It stays fresh for 2-3 days in the fridge, making it great to prepare a day in advance.
→ Is the gelatin absolutely required?
Not mandatory, but it helps keep the mousse firm, especially in warmer weather.
→ Can this cake be frozen?
Yes, you can freeze it (without the glaze) for up to a month. Just thaw it in the fridge overnight.
→ What kind of biscuits work best for the crust?
Graham crackers are a classic choice, but you can swap them with shortbread or spice cookies like speculoos.
→ How do I remove the cake from the pan cleanly?
Run a warm knife around the edge of the pan before releasing the springform latch.

Refreshing lemon mousse cake

A luscious lemon mousse cake with a crunchy biscuit base and a shiny citrus glaze on top.

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

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ Crust Ingredients

01 1/2 cup melted butter
02 1 and a half cups graham cracker crumbs
03 1/4 cup sugar

→ Lemon Mousse Filling

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

→ Lemon Glaze

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

Instructions

Step 01

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Push the mixture down firmly into the bottom of a 9-inch springform pan. Chill it in the fridge while you make the mousse.

Step 02

Whisk the heavy cream and powdered sugar in a large bowl until firm peaks form. In another bowl, beat the cream cheese until it’s smooth and creamy. Pour in the lemon juice, zest, and vanilla extract, mixing it all together. If you’re using gelatin, dissolve it in 2 tablespoons of warm water, then stir it in. Gently fold the whipped cream into the cream cheese mix.

Step 03

In a small pot, combine lemon juice, sugar, and water. Heat it until it boils. Stir in the cornstarch mixture and cook until it thickens up. Let it cool completely.

Step 04

Pour the mousse layer onto the crust. Smooth it out and chill it in the fridge for at least 4 hours. Spread the cooled glaze over the top and refrigerate for another 30 minutes.

Notes

  1. Good in the fridge for up to 3 days.
  2. Using gelatin is optional but makes it hold its shape better.

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