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A Family Tradition: The Lemon Mousse That Brings Us Together

Lemon Mousse is a light, creamy dessert with a perfect balance of tart lemon and smooth, silky texture. It’s an effortless yet elegant treat that can be made in just under two hours, providing a refreshing end to any meal. With a biscuit base and a luscious, lemon-flavored mousse on top, this dessert is both simple and sophisticated.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 6 –8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 200 g Biscuits
  • 6 tablespoons Melted Butter 80g
  • 4 cups Milk 950 ml
  • 3/4 cup Sugar 170g
  • 5 tablespoons Cornstarch 45g
  • 1/2 cup Plain Yogurt 120g
  • 1/3 cup Lemon Juice 100 ml
  • 1 1/4 cups Water 300 ml
  • 3 tablespoons Cornstarch 25g
  • 1/2 teaspoon Turmeric or Food Coloring
  • 1/4 cup Sugar 50g
  • Melted White Chocolate for decoration

Method
 

  1. Prepare the Biscuit Base: In a mixing bowl, crush the biscuits into fine crumbs. Add the melted butter and mix until well combined. Press the mixture into the base of an 8x11-inch cake mold (18x28 cm). Refrigerate for 30 minutes to set.
  2. Make the Milk Filling: In a saucepan, combine the milk, sugar, and cornstarch. Heat over medium, whisking constantly until the mixture thickens to a creamy consistency. Remove from heat and stir in the plain yogurt. Pour the mixture over the chilled biscuit base. Chill for 30 minutes in the fridge.
  3. Prepare the Lemon Syrup: In a small saucepan, combine lemon juice, water, cornstarch, turmeric (or food coloring), and sugar. Stir and bring to a simmer over low heat, thickening until it forms a syrup. Remove from heat and allow it to cool.
  4. Assemble the Mousse: Once the milk filling has set, pour the cooled lemon syrup over the top. Use a spatula to spread it evenly. Refrigerate for 1 hour to allow the layers to firm up.
  5. Decorate: Before serving, drizzle melted white chocolate on top to add a delicate touch of sweetness and elegance.

Notes

  • You can use any type of biscuits for the base, but digestive or graham crackers work well.
  • To make the mousse more citrusy, add lemon zest to the milk filling before chilling.
  • This recipe can be made a day ahead. Store in the fridge for up to 2 days.