Iced Lemon Mousse

5 from 14 votes

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.

Prep Time10

Freezing Time2

Total Time2 10

Course: Dessert

Cuisine: French

Diet: Vegetarian

Servings: mini jars

Calories: 127kcal

Author: Joss Dyckson

Equipment

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

US Customary - Metric

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!

Video

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