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

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French-inspired
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.