24 lemon mousse recipes

It's heavenly delicious, that's all I can say! Buttery, creamy, silky, and oh, my... It had everything that I was craving :) Thanks for sharing such a great recipe!

Light lemon mousse with fresh lemon juice and zest, set with gelatin and folded with whipped egg whites. Topped with sweetened cream and a raspberry puree.

Frozen lemon mousse terrine with whipped cream, beaten egg whites, and gelatin, sliced and served with a vibrant black currant sauce. Light, elegant, and make-ahead friendly.

Lemon mousse cake with a tender shortbread crust and a cloud-light citrus mousse stabilized with gelatin. A three-layer chilled dessert that slices clean and tastes like spring.

Lemon mousse pie folds whipped cream into a tangy gelatin-set cream cheese base for a no-bake citrus pie that lands somewhere between cheesecake and chiffon.

Lemon and white chocolate mousse parfaits layered with fresh strawberries in tall glasses. An elegant make-ahead dinner party dessert built from lemon curd mousse and creamy white chocolate mousse.

Party lemon bisque is a vintage no-bake chilled dessert: lemon gelatin and partially-frozen sweetened condensed milk whipped into a cloud-light mousse over graham cracker crumbs. Tangy, sweet, and built for a crowd.

Lemon cheese dessert bombe with cream cheese, lemon yogurt, and unflavored gelatin set in a mold. A light, no-bake mousse-like dessert garnished with fresh strawberries.

Frozen lemon torte with a cookie crumb crust, a tangy lemon mousse filling, and a bright raspberry sauce. A no-bake dessert that slices cleanly straight from the freezer.

Frozen guava mousse made with fresh guava puree, whipped evaporated milk, sugar, and lemon juice. A tropical no-bake dessert with only 4 ingredients and an airy, creamy texture.

Creamy shrimp and crab mousse set in a tomato-cream cheese base with celery, lemon, and a dash of Tabasco. A retro party appetizer that sets overnight in a decorative mold.

White chocolate mousse with Frangelico hazelnut liqueur, lemon juice, and whipped cream stabilized with gelatin. A silky, restaurant-style make-ahead dessert.

Low-calorie lemon Bavarian mousse made with no added sugar, using apple juice concentrate, pineapple juice, and whipped evaporated skim milk for a light, airy gelatin dessert.

White chocolate mousse layered over genoise sponge with candied citrus peel, pine nuts, and chocolate curls. A showstopping dessert with bright citrus and creamy white chocolate in every bite.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Shrimp and crab mousse with lemon gelatin, celery and horseradish. Light seafood salad molded and chilled, serves 4-6.