• Skip to main content
  • Skip to primary sidebar

In the Kitch

menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • Guides
  • Tutorials
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • Guides
    • Tutorials
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    In the Kitch » Recipes » Dessert

    Updated: Jul 27, 2024 · Published: Sep 5, 2018 by Joss Dyckson · This post may contain affiliate links ·

    Iced Lemon Mousse

    Jump to Recipe Jump to Video
    Iced lemon mousse in mini jars with text overlay that says 'iced lemon mousse'.

    There's something about lemons that makes them synonymous with summer's long, lazy days and leisurely pace, and maybe that's why we like them so much in desserts. Iced Lemon Mousse, with only 4 ingredients, provides lemon lovers with an alternative to traditional favorites such as lemon meringue pie, lemon drops or lemon bars.

    Iced lemon mousse in small jars with lime garnish.
    Jump to:
    • 📜The Details on Iced Lemon Mousse
    • 🍋Ingredients
    • 🥣How to Make Iced Lemon Mousse
    • ✔️Joss' Tips
    • ❓Recipe FAQs
    • 🩷More Frozen Desserts You Will Love
    • 📋Recipe

    📜The Details on Iced Lemon Mousse

    If you love lemony treats that make your taste buds tingle, you will love this frozen lemon mousse (these graham wafer lemon bars are also amazing). It is packed with creamy lemony goodness without making you feel weighed down.

    This elegant dessert option is ideal for any occasion that calls for something sweet and cold that's delightfully light and fresh. They are served in mini dessert cups or jars (like my cheesecake in a jar) making them perfect to feed a crowd or if you simply want a smaller portioned treat that you can grab and go.

    The evaporated milk provides a full-bodied velvety texture that pairs perfectly with the tang of sugared lemons, while the sweet biscuit topping adds just the right amount of crunch.

    This mousse dessert is simple to make and can be prepared in advance of the festivities so that all you have to do when it's time for the evening's grand finale is take it out of the freezer. Fresh lemons are always available, making this an excellent go-to dessert for any time of the year.

    🍋Ingredients

    Iced lemon mousse ingredients labeled.
    • evaporated milk - Make sure to get full fat evaporated milk for the mousse to properly whip up.
    • sugar - I use white granulated sugar.
    • lemons - We will be using the zest and juice of the lemons plus lemon slices to garnish the dessert.
    • graham wafer crackers - Also called graham crackers. They are a type of sweet, flavored cracker made from graham flour.

    *Check recipe card for ingredient amounts.

    Chef's Note: I use 4 ounce jars for this recipe. You can use whatever dessert dishes you have on hand or even shot glasses, but keep in mind the serving size will change. You can also make this a full size dessert by using stemless wine glasses.

    🥣How to Make Iced Lemon Mousse

    Graham crumbs in small jars.

    Step 1. Chill the evaporated milk, bowl and whisk in the refrigerator for about 2 hours (or 30 minutes in the freezer). Place the crushed biscuits in the bottom of dessert glasses or mini jars. Set aside.

    Evaporated milk and sugar in bowl with electric hand mixer.

    Step 2. Using an electric whisk, whisk together the evaporated milk with the sugar in a large bowl for 2 minutes, until frothy.

    Chef's Note: You might not need all of the crumbs; I use about 1 to 2 heaping teaspoons per 4 ounce jar.

    Whipped evaporated milk in bowl with spatula.

    Step 3. Slowly drizzle in the lemon juice while you continue whisking for another 1 to 2 minutes, until it's expanded in size, thick and fluffy. Fold in the lemon zest.

    Iced lemon mousse and graham crumbs in jars.

    Step 4. Spoon the lemon mousse over the biscuits. Transfer to a freezer and freeze them for at least 2 hours before serving.

    Iced lemon mousse in small jars on white wooden background.

    Step 5. Garnish with lemon slices and a bit more of the crushed graham crackers, if desired. Serve!

    ✔️Joss' Tips

    Graham crackers in bag with rolling pin.
    • Crush your own wafers. If possible, don't use prepared graham wafer crumbs for this recipe. The texture just isn't quite the same, in my opinion. Crush the biscuits yourself for best results. It's okay to leave some bigger chunks.
    • To crush the biscuits: you can place them in a zip-top bag, squeeze the air out and seal it. Place on a hard surface like a counter or cutting board and tap/roll over the bag with the rolling pin (pictured above).
    • Garnish suggestion: Candy some lime or lemon slices for an added sweet touch.
    • Chill the milk well. I like to put a can of evaporated milk in the fridge the night before making this dessert. This ensures it's chilled enough for whipping.
    • Use a baking sheet. When freezing, use a baking sheet to place the jars on to keep the jars upright.

    ❓Recipe FAQs

    How long can you store it in the freezer?

    The nice thing about this frozen lemon mousse is you don't have to worry about it deflating. It can be frozen for about 3 months.

    Can you use a stand mixer for this recipe?

    You can use a stand mixer or hand mixer; both will work for this recipe.

    Iced lemon mousse dessert in mini jars.

    🩷More Frozen Desserts You Will Love

    • Papaya cream with cassis in wine glass.
      Papaya Cream
    • Mochi ice cream ball on small dish.
      How to Make Mochi Ice Cream (Video)
    • Halloween ice cream in glass ice cream dish with spooky candies and decor.
      Halloween Ice Cream
    • Grasshopper pie in white pie plate.
      Grasshopper Pie

    If you tried this 🍋 Iced Lemon Mousse Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Iced lemon mousse in small jars.

    Iced Lemon Mousse

    Joss Dyckson
    Iced lemon mousse provides lemon lovers with an alternative to traditional favorites. They are served in mini dessert cups or jars making them perfect to feed a crowd or if you simply want a smaller portioned treat that you can grab and go.
    5 from 14 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 minutes mins
    Freezing Time 2 hours hrs
    Total Time 2 hours hrs 10 minutes mins
    Course Dessert
    Cuisine French
    Servings 10 mini jars
    Calories 127 kcal

    Ingredients
     
     

    • 1 can evaporated milk - full fat (12 oz./354 mL)
    • ½ cup sugar
    • ⅓ cup lemon juice - freshly squeezed
    • zest of 1 lemon
    • 1 cup graham wafer crackers - crushed
    • lemon slices - lime slices work too

    Instructions
     

    • Cool the evaporated milk, bowl and whisk in the refrigerator for about 2 hours (or 30 minutes in the freezer).
    • Place the crushed biscuits in the bottom of dessert glasses or mini jars. You might not need all of the crumbs; I use about 1 to 2 heaping teaspoons per 4 ounce jar. Set aside.
    • Using an electric whisk, whisk together the evaporated milk with the sugar in a large bowl for 2 minutes, until frothy.
    • Slowly drizzle in the lemon juice while you continue whisking for another 1 to 2 minutes, until it's expanded in size, thick and fluffy. Fold in the lemon zest.
    • Spoon the lemon mousse over the biscuits. Transfer to a freezer and freeze them for at least 2 hours before serving.
    • Garnish with lemon slices and a bit more of the crushed graham crackers, if desired. Serve!

    Equipment

    • Electric hand mixer
    • small jars

    Notes

    • The nice thing about this frozen mousse is you don't have to worry about it deflating. It can be frozen for about 3 months.
    • Suggestion: Candy the lime or lemon slices for an added sweet touch.
    • I like to put a can of evaporated milk in the fridge the night before making this dessert. This ensures it's chilled enough for whipping.
    • To crush the biscuits, you can place them in a zip-top bag, squeeze the air out and seal it. Place on a hard surface like a counter or cutting board and tap/roll over the bag with the rolling pin.
    • When freezing, use a baking sheet to place the jars on to keep the jars upright.
    • You can use a stand mixer or hand mixer; both will work for this recipe.
    • If possible, don't use prepared graham wafer crumbs for this recipe. The texture just isn't quite the same, in my opinion. Crush the biscuits yourself for best results. It's okay to leave some bigger chunks.
    • You can also make this a full size dessert by using stemless wine glasses for serving.

    Nutrition

    Calories: 127kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 97mgPotassium: 133mgFiber: 0.4gSugar: 16gVitamin A: 85IUVitamin C: 5mgCalcium: 101mgIron: 0.5mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

    More Dessert

    • Strawberry shortcake pops with sprinkles and white chocolate coating.
      Easy Strawberry Shortcake Pops
    • Cranberry white chocolate cake pops sprinkled with cinnamon in decorative jar.
      Cranberry White Chocolate Cake Pops
    • Frosted pumpkin cream cheese bread sliced open.
      Frosted Pumpkin Cream Cheese Bread
    • Bananas Foster on black plate with ice cream.
      Easy Bananas Foster (Flambéed Bananas)
    383 shares
    • Share187
    • Tweet
    • Email
    • Bluesky
    • Reddit

    Reader Interactions

    Comments

      5 from 14 votes (8 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Maria Boeri says

      December 27, 2024 at 11:53 am

      Can I use condensed milk and skip the sugar?

      Reply
      • Joss Dyckson says

        December 27, 2024 at 12:48 pm

        Hi Maria, unfortunately, I don't think you will have much luck whipping sweetened condensed milk. It won't get a fluffy, whipped cream like texture like you would with the evaporated milk/sugar mixture.

        Reply
    2. Mehjabeen says

      March 15, 2024 at 2:40 am

      Hi can I use springform pan, I don't have what you have

      Reply
      • Joss Dyckson says

        March 15, 2024 at 9:07 am

        A springform isn't needed for this recipe. Just any small jar, dessert bowl or even a wine glass will do.

        Reply
    3. Mehjabeen says

      March 13, 2024 at 11:51 am

      Hi can I put in fridge, I want to serve right away, it will get firm in fridge right?

      Reply
      • Joss Dyckson says

        March 13, 2024 at 12:04 pm

        Hi Mehjabeen, if you keep it in the fridge it will stay soft, but you can certainly eat it that way. You need to freeze it if you want it to firm up and become iced mousse.

        Reply
    4. Holly says

      February 24, 2024 at 4:37 pm

      I’ve been whipping with my kitchenaid mixer for 30+ minutes with no change to show for it. I ever put the mixture back in the freezer for a while to ensure it was chilled enough.

      Reply
      • Joss Dyckson says

        February 26, 2024 at 9:13 am

        Sorry to hear, Holly. Did you use full fat evap milk?

        Reply
    5. Kathleen says

      July 08, 2023 at 12:58 pm

      Recipe calls for evaporated milk but in the video it looks like sweetened condensed milk. Can you clarify?

      Reply
      • Joss Dyckson says

        July 10, 2023 at 8:58 am

        It is evaporated milk. The ingredients in the recipe card are accurate. Thanks for the question!

        Reply
    6. Kara says

      July 01, 2023 at 4:37 am

      Hi and thanks for sharing your recipe. Will this dessert be ready to eat right from the freezer or should I take it out ahead of time to soften up? If so, how far ahead of serving? Thank you.

      Reply
      • Joss D says

        July 01, 2023 at 9:11 am

        Hi Kara, no problem. It shouldn't need more than 5 to 10 minutes out of the freezer before serving.

        Reply
    7. lynda says

      December 03, 2021 at 12:19 pm

      I want to make these BUT can I put vodka in them or limoncello? I would then pour them into white chocolate shot glasses and freeze. Thank you.

      Reply
      • Joss D says

        December 03, 2021 at 12:34 pm

        Hi Lynda, I can't say for sure how it would turn out because I have never added alcohol, but it sounds absolutely delicious and worth experimenting. Let me know how it turns out!

        Reply
    8. Terri says

      June 10, 2019 at 12:32 pm

      This sounds like an incredibly light and refreshing summer dessert!

      Reply
      • Joss D says

        June 10, 2019 at 2:02 pm

        Thanks!!

        Reply
    9. Sabrina says

      June 05, 2019 at 9:46 pm

      Yum, this is a brilliant recipe for summer dessert-cool, refreshing and I adore lemon 🙂 and so simple! Thanks!

      Reply
      • Joss D says

        June 05, 2019 at 10:18 pm

        Glad to hear, thank you Sabrina. 🙂

        Reply
    10. Jessica says

      June 04, 2019 at 9:50 pm

      I LOVE lemon desserts and this sounds just divine! So perfect for the summertime and so simple to make. I'll definitely add to my list to try it out!

      Reply
      • Joss D says

        June 04, 2019 at 10:11 pm

        Thanks Jess 🙂 Enjoy!

        Reply
    11. Riz says

      June 04, 2019 at 9:05 pm

      Ah! I love it! Lemony fresh and a perfect summer dessert!

      Reply
      • Joss D says

        June 04, 2019 at 9:22 pm

        Thank you Riz!!

        Reply
    12. Elaine says

      June 04, 2019 at 8:46 pm

      This is such an ideal dessert for summer! So light and pretty--who could resist? Love that you've made it a mini!

      Reply
      • Joss D says

        June 04, 2019 at 8:49 pm

        Thanks Elaine! I love mini desserts for the summer.

        Reply
    13. Colleen says

      June 04, 2019 at 8:37 pm

      Definitely delightful light and fresh! Lemon + Mousse sounds amazing to me. I can't wait to make this.

      Reply
      • Joss D says

        June 04, 2019 at 8:44 pm

        Thanks Colleen, I hope you enjoy it! It's a great way to cool down this summer.

        Reply

    Primary Sidebar

    Joss D author image.

    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

    More about me →

    Summer Recipes

    • Melon prosciutto skewers with toothpicks.
      Melon Prosciutto Skewers (Summer Appetizer)
    • Watermelon basil cocktail in wine glass with watermelon swizzle stick.
      Frozen Watermelon Basil Cocktail
    • Bison Tacos
    • Watermelon salad with basil in black salad bowl.
      Watermelon Basil Salad
    • Grilled bison ribeye steak sliced on cutting board with spices on the side.
      Grilled Bison Ribeye Steaks
    • Strawberry crumble in tart dish with vanilla ice cream and spoon.
      Easy Strawberry Crumble

    Popular

    • Strawberry slushy margarita with mint leaves.
      How to Make a Slushy Margarita
    • Cake pop frosting in bowl with spatula.
      Cake Pop Frosting & Coating
    • Sliced candied limes on wooden counter.
      How to Candy Limes
    • Hamburger scrambled eggs in cast iron pan.
      Hamburger Scrambled Eggs
    • Electric skillet fried chicken in a dish.
      Electric Skillet Fried Chicken
    • Electric skillet pot roast with vegetables on serving tray.
      Electric Skillet Pot Roast

    Footer

    ↑ back to top

    In the Kitch

    • Privacy Policy
    • Terms & Conditions
    • Disclaimer
    • Accessibility Statement

    About

    • About
    • The Team

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 In the Kitch

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.