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.

LOW CARB LEMON MOUSSE RECIPE

Steps:

• Using an electric beater, whip the cream until thickened.
• Add in the cream cheese and stevia.
• Whip until fully incorporated and creamy.
• Grate over the lemon zest, using a microplane grater, and squeeze the lemon over a sieve to catch any pips.
• Whip in the lemon zest and juice until smooth.
• Taste the mousse and add more stevia, if needed.
• Place the lemon mousse to a serving bowl and move into the fridge for a few hours to thicken, then enjoy.

LOW CARB NO BAKE LEMON MOUSSE PIE

Steps:

• Finely chop pecans.
• Chill a large mixing bowl (or the bowl of a stand mixer) in the freezer for at least 20 minutes before preparing filling (this helps keep the mixture cool).
• Place chopped pecans and almond flour in a skillet. Heat over medium heat stirring frequently until golden brown. This takes about 10 minutes for the flour and nuts to be toasted and golden.
• Mix toasted flour, powdered Swerve, and melted butter in a medium size bowl. Stir until evenly mixed.
• Press the mixture into the bottom and up the sides of a pie pan. Place in the refrigerator while you make the filling.
• Whip cream cheese with an electric mixer until smooth.
• Add in powdered Swerve and whip until smooth. Add in heavy cream and continue whipping on medium/high until light and fluffy and soft peaks form.
• Add in lemon juice and continue to whip on medium until well incorporated.
• Spread in prepared crust.
• Cover and refrigerate for at least 4 hours before serving.

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

QUICK LEMON MOUSSE

Steps:

• In a small bowl, combine lemon juice and 1/4 cup cold water. Sprinkle gelatin on top and let sit until softened, 2 minutes. Fill a medium bowl with ice water. In a small saucepan, combine gelatin mixture, sugar, and pinch of salt over medium heat and stir until gelatin and sugar dissolve, about 4 minutes. Pour gelatin mixture back into small bowl and set in ice bath. Stir until mixture reaches room temperature, about 1 minute.
• In a large bowl, whisk cream until soft peaks form. Pour cooled gelatin mixture into whipped cream and whisk until soft peaks return. Divide evenly among four 8-ounce dishes or cups and place in freezer until mousse springs back lightly when pressed, 10 minutes. Serve topped with blackberries.

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.

EASY LEMON MOUSSE

Steps:

• In a medium bowl, stir pudding and milk and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates.

NO BAKE LIME MOUSSE TORTE

Steps:

• Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
• Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
• Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

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.