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Creamy Lemon Mousse with Raspberry Sauce: A Light and Luscious Dessert

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This Creamy Lemon Mousse with Raspberry Sauce is a light and luscious dessert, perfect for any occasion. The silky smooth lemon mousse is made with homemade lemon curd, giving it a bright and tangy citrus flavor. The fresh raspberry sauce adds a fruity contrast, balancing the richness with a natural sweetness. This no-bake treat is easy to prepare and can be made ahead, making it a perfect choice for dinner parties or a refreshing indulgence on a warm day.

Ingredients

For the Lemon Curd

  • Lemon juice from 2 lemons (100 ml / ~2/5 cup)
  • Water (100 ml / ~2/5 cup)
  • Sugar (120 g / 2/3 cup)
  • Cornstarch (30 g / 3 tbsp)
  • Turmeric (1/3 tsp), for color

For the Mousse

  • Heavy cream (250 ml / 1 cup)
  • Greek yogurt (120 g / 1/2 cup)
  • Powdered sugar (2 tbsp)
  • Vanilla extract (1 tsp)

For the Raspberry Sauce

  • Fresh raspberries (150 g / 1 cup)
  • Sugar (2 tbsp)
  • Lemon juice (1 tbsp)

Instructions

  • Make the Lemon Curd: In a saucepan, whisk together lemon juice, water, sugar, cornstarch, and turmeric. Heat over medium-low, stirring constantly until thickened and smooth. Remove from heat and let it cool to room temperature.
  • Prepare the Mousse: In a bowl, beat the heavy cream until soft peaks form. Add Greek yogurt, powdered sugar, and vanilla extract, then gently fold in the cooled lemon curd until fully combined.
  • Make the Raspberry Sauce: In a saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook until the raspberries break down and the sauce thickens slightly. Strain for a smoother texture if desired, then let it cool.
  • Assemble the Dessert: Spoon the lemon mousse into serving glasses, layering with raspberry sauce. Chill for at least 1 hour before serving for the best texture.
  • Serve & Enjoy: Garnish with fresh raspberries or a sprinkle of lemon zest for an elegant finish.

Notes

  • For extra smoothness, strain the raspberry sauce to remove the seeds.
  • Make it dairy-free by substituting coconut cream and dairy-free yogurt.
  • Store leftovers covered in the refrigerator for up to 2 days.
  • To freeze, store in airtight containers and thaw in the fridge before serving.
  • For added crunch, top with crushed graham crackers or toasted almonds.

Find it online: https://friendlywell.com/creamy-lemon-mousse-with-raspberry-sauce-a-light-and-luscious-dessert/