Refreshing lemon mousse cake (Print Version)
# 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:
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.
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.
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.
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:
01 -
Good in the fridge for up to 3 days.
02 -
Using gelatin is optional but makes it hold its shape better.