Whip up this impossibly light and fluffy lemon mousse recipe at home in minutes, with just four ingredients!
Easy lemon mousse recipe
If you are looking for a light dessert to serve at a dinner party or spring or summer picnic, this healthy lemon recipe perfectly fits the bill.
Guests will think you spent hours in the kitchen, but the recipe surprisingly comes together in just about five minutes. It is pretty much foolproof!
Readers also love this Banana Ice Cream
Lemon mousse ingredients
You only need three or four ingredients to make lemon mousse without gelatin: the zest and juice of one fresh lemon, cream cheese or coconut cream, plain yogurt or additional coconut cream, and sweetener of choice.
It may seem like a small amount, but do not omit the lemon zest. This is what gives the mousse its classic lemon flavor, so be sure to include it.
The healthy lemon mousse is made with no lemon curd and no heavy cream. It can also be keto friendly and sugar free if you use erythritol, liquid or powdered stevia, or your favorite low carb or low calorie sweetener of choice.
Look for full fat coconut cream or cream cheese. For vegan lemon mousse, simply use your favorite nondairy yogurt and vegan cream cheese or the coconut option.
The recipe can also be gluten free, no bake, and paleo, with no oven or stove required.
Still craving lemon? Try these Keto Lemon Bars
How to make a lemon dessert without eggs
Begin by reading through the recipe and gathering all of the ingredients.
If you are going with the cream cheese mousse version, bring the cream cheese to room temperature. Mix everything until smooth.
Using a food processor, hand beaters, or a blender will yield the fluffiest results, because they allow you to whip air into the mousse. However, if you only have a fork, it still technically works. The texture will not be the same, but it still tastes good!
As there are no eggs in the mousse with lemons, it does not need to be baked or heated on the stove. Simply transfer the filling to glasses or bowls of choice, and enjoy. See below for serving suggestions.
Refrigerate leftovers in an airtight covered container for three to four days.
This week’s trending recipe: Healthy Blueberry Muffins
How to serve lemon mousse
Serve it in parfait glasses, layered with graham cracker crumbs
Or in bowls with blueberries and Coconut Whipped Cream
Try it with fresh mint and thinly sliced lemon on top
Or as a whipped frosting for vanilla cake or lemon cupcakes
The lemon mousse is also wonderful when paired with raspberries, blackberries, or crushed pistachios or with ladyfingers as part of a lemon berry trifle.
Or mix it into Overnight Oats for a fancy breakfast that tastes like dessert.
Lemon mousse recipe video
Watch the step by step recipe video above
The recipe was adapted from my Vegan Cheesecake and this Keto Cheesecake.
Lemon Mousse
Ingredients
- 2 tbsp lemon juice
- 8 oz cream cheese or coconut cream
- 2/3 cup yogurt or additional coconut cream
- 1/3 cup powdered sugar or erythritol
- zest of 1 lemon
- optional food coloring or pinch turmeric for color
Instructions
- If using, bring cream cheese to room temperature. Combine all lemon mousse ingredients in a blender or food processor, or with a hand mixer, until smooth. Serve in glasses or bowls. Refrigerate leftovers in a covered container for 3-4 days. View Nutrition Facts
Video
Notes
Easy Mousse Recipes
I made this for my mother’s day tea and it was a hit. All left my husband ate all the remaining. I’m making them for our office unplug dY tomorrow.
Is it ok to use coconut sugar or granulated sugar if it’s going in the blender anyway?
I also have soft light brown sugar – would that be better? I wouldn’t want to ruin the colour!
Oh you absolutely can. Pulse the sugar alone before adding other ingredients, and it will turn powdery 🙂
Is anyone else able to print these recipes? What’s the secret? I get to the “print” screen but nothing ever prints. I’m left with having to take multiple screenshots of the recipes. Very frustrating.
Hi, I want to make the lemon moose for my grandson. When u say to use coconut cream do you mean in the can. Can I use non dairy yogurt.
Thanks,
Debra aufiero
Hi, yes in the can. We do not recommend yogurt because it will not be as rich and decadent or mousse-like. But you can definitely do the cream cheese version if you want coconut free 🙂
Hi Katie, I’m a fan of your recipes. I was just wondering if you would include weights in grams for your international fan base. It’s just more precise than cups and ounces. Thanks.
Hi Geraldine! Katie is starting to do just this 🙂
For future recipes, she will try to add a section called “Converting the recipe to gram measurements” such as the one in this recipe: https://chocolatecoveredkatie.com/chocolate-zucchini-bread-recipe/
Katie prefers using a food scale, so we definitely appreciate how helpful it is to include gram measurements for her readers.
Thanks for asking this, Geraldine. Great to hear the gram conversion is going to happen. I have spent countless hours trying to convert cup measurements to grams; and have often abandoned recipe sites because of the difficulty. Can’t wait! Meanwhile I am keen to try the lemon recipe, so I will convert it to grams, for what I hope will be the last time:).
This is not the texture of a mousse More like lemon posset I used more lemon rind and juice to bring out the lemon flavour
I just made this – I cannot see how there are 5, let-alone 7, servings here. I have some dessert glasses with stems that are only about 1 1/2 inches high and 2 1/2 inches in diameter, and I estimate that I would get about 3 servings.
What am I missing?
Hi. If using coconut cream instead of cream cheese, how strong is the coconut flavor?
It shouldn’t be strong at all and is hidden by the lemon 🙂
Made these using the cream cheese and yogurt. They were awesome. I’m going to try them next using the coconut cream. Katie, everyone of your recipes that I’ve tried has been fabulous.
Delicious! I modified this a bit, especially since here in Canada for some reason our cream cheese bricks are over 8oz. I didn’t find the initial amounts had enough lemon and sweetness for my liking, so I added more, with a pinch of sea salt and fresh Mexican vanilla, since who doesn’t love lemon & vanilla?? Then I topped with a bit of homemade blueberry compote, and coconut whipped cream.
It was devoured in seconds, with requests for more!
Definitely a huge hit!