Iced Lemon Mousse

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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.

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📜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

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

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.

🩷More Frozen Desserts You Will Love

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

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

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Prep Time 10

Freezing Time 2

Total Time 2 10

Course Dessert

Cuisine French

Servings 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.

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Comments

5 from 14 votes (8 ratings without comment)