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Grandma’s Famous Lemon Mousse with Raspberry Sauce: A Family Tradition

This Creamy Lemon Mousse with Raspberry Sauce is a family-favorite dessert that’s light, refreshing, and bursting with citrus flavor. The silky-smooth lemon mousse, made with homemade lemon curd, is perfectly balanced by a tart and sweet raspberry sauce. Whether served at a special gathering or enjoyed as a simple treat, this no-bake dessert is both elegant and effortless.
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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. Prepare the Lemon Curd: In a saucepan, whisk together lemon juice, water, sugar, cornstarch, and turmeric. Cook over medium-low heat, stirring constantly until thickened and smooth. Remove from heat and allow to cool completely.
  2. Make the Mousse: In a mixing bowl, beat heavy cream until soft peaks form. Fold in Greek yogurt, powdered sugar, and vanilla extract. Gently mix in the cooled lemon curd until smooth and fluffy.
  3. Prepare the Raspberry Sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the berries break down and the sauce thickens. Strain for a smoother texture if desired, then let cool.
  4. Assemble the Dessert: Spoon the lemon mousse into serving glasses, alternating with layers of raspberry sauce. Chill for at least 1 hour before serving.
  5. Serve & Enjoy: Garnish with fresh raspberries or a sprinkle of lemon zest for an elegant finish.

Notes

  • For a dairy-free version, use whipped coconut cream and a dairy-free yogurt alternative.
  • For extra texture, top with crushed graham crackers or toasted nuts.
  • Storage: Keep in the fridge for up to 2 days, covered.
  • To freeze, store in airtight containers and thaw in the fridge before serving.