Frosty Lemon Mousse

Continuing on with the week's lemon theme, I did some experimentation in the kitchen and came up with a frosty lemon mousse. It's tart and sweet and creamy and refreshing. And since it doesn't have eggs, it's not cooked and won't heat up the kitchen.

Frosty Lemon Mousse


  • 3/4 c. heavy cream
  • 3/4 c. sweetened condensed milk
  • 3/4 c. lemon juice
  • 2 T. lemon zest, divided


In a large bowl, beat the cream until it holds medium peaks. In a separate bowl, thoroughly combine the sweetened condensed milk, lemon juice, and 1.5 T. lemon zest. Gently fold the whipped cream into the lemon mixture, then spoon it into parfait dishes. Garnish with remaining zest. Refrigerate for at least 1 hour for a soft and creamy mousse with the texture of Greek yogurt. 

Freeze for at least 2 hours for a firmer mousse. Let it stand at room temperature for 10 minutes before serving for the texture of creamy frozen lemonade. 

I can attest to the fact that it's delicious either way, though I may have to make another batch just to be certain!

What do you think of my lemon slice coaster? I'll share that tutorial tomorrow. 


  1. Yum! And can't wait to read more about that coaster!

  2. Sounds yummy! I made a mango mousse tart yesterday!


I moderate comments, so you will not see yours appear right away. Please check back if you had a question; I promise to answer it as soon as I see it. Thank you for taking the time to comment!