Quick And Simple No Bake Lemon Mousse Recipes

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

EASY LEMON MOUSSE

Steps:

• In a large bowl, add heavy cream and confectioner's sugar. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.
• Gently fold in lemon curd and lemon zest until evenly incorporated.
• Divide into 8 small dessert glasses (about 1/2 heaping cup per serving). Optionally, garnish with a dollop of whipped cream or additional lemon zest.
• Refrigerate for at least 1 hour, up to 24 hours, to allow mousse to chill. Serve cold.

NO-BAKE LEMON MOUSSE CAKE

Steps:

• Prepare a 9-inch springform pan by flipping the base so that the lip is on the bottom of the
• pan and then latch the pan in place. Spray the inside lightly with nonstick spray.
• For the crust: Combine the cookie crumbs and lemon zest in a medium bowl and toss to combine. Add the butter and toss to combine. Press the mixture firmly over the bottom of the prepared pan. Set aside.
• For the mousse: In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until medium peaks form. Transfer the cream to a separate large bowl and set aside.
• Combine the mascarpone, confectioners' sugar, lemon zest, lemon juice, lemon extract, vanilla and salt in the same bowl used to whip the cream. Beat on medium speed until smooth, about 1 minute. Scrape the bowl and whisk attachment and continue to beat until thoroughly combined, about 30 seconds longer. Remove the bowl from the mixer and use a rubber spatula to fold about a third of the whipped cream into the mascarpone cream. Fold the remaining cream into the mascarpone mixture in thirds.
• For assembly: Spread a third of the lemon mousse over the crumb crust. Arrange half of the ladyfingers in a single layer over the mousse. Add another third of the mousse and spread it evenly over the top. Add another layer of lady fingers. Spread the remaining mousse over the ladyfingers and smooth the top. Refrigerate the cake at least 6 hours or overnight.
• To serve, gently run a spatula between the mousse and the edge of the springform pan. Unlatch the pan and slide the cake off the base and onto a serving platter (or serve the cake right from the springform bottom). Smooth the sides of the cake with an offset spatula if desired. Sprinkle the coarsely crushed cookie crumbs in a ring around the outer edge of the top of the cake. Serve chilled.

FAST LIGHT LEMON MOUSSE

Steps:

• In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, zest and vanilla. , Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving.

QUICK AND SIMPLE NO BAKE LEMON MOUSSE

Steps:

• Start with eggs at room temperature.
• Separate eggs, breaking yolks into the bowl of a nonreactive (i.e. stainless steel or ceramic) double boiler.
• Add sugar to the yolks and beat with an electric or immersion mixer until thick and pale.
• Grate the rind from one or both lemons and juice them both. Strain the juice.
• Add the rind and the 1/2 c, water to the sugar/yolk mix. More rind means more lemony flavor; I use it all but you may prefer less.
• Place the bowl over simmering water and cook, stirring very often, until the foam has mostly disappeared and the mix is thickened to a thin syrup. This takes a while and the foam disappearing is your best clue that it's done. Remove from heat.
• Mix the gelatin with 11/2 T. cold water and immediately add it to the mix, stirring until the gelatin completely dissolves. Set aside to cool.
• Meanwhile, beat the egg whites to soft peaks in an electric mixer. Before you start make sure the bowl and whisk are perfectly clean as egg whites will not stiffen well if they touch even a trace of grease.
• Fold whites carefully into the sugar/yolk/gelatin mix. It can be hard to get all of the yolk mix folded in, so I flip the ingredients into another bowl so I can see and incorporate any remaining liquid.
• Place into the serving bowl or bowls of your choice. Refrigerate 5 hours or until serving time.