Lemon Mousse sounds fancy but it’s such a simple dessert. It is bursting with lemon flavor over a graham cracker crust.
Lemon lemon lemon! Give me all the lemon recipes! I can’t get enough of that refreshing taste. I love lemons in chicken recipes, in this Lemon Heavenly Oreo Dessert and in Strawberry Lemonade Slush. I will take them any way I can. Lemon Mousse is such a pretty dessert. You can serve it with strawberries, blueberries or raspberries for an extra touch. I love it just the way it is. It starts with a graham cracker crust.
Then you make the lemon mousse and place it over the crust. You could put berries down first and then the mousse if you want to go that route. Add some lemon zest to finish it off.
Individual servings always make food more fun. I used ramekins, but you could make this in a pie plate if you prefer. It tastes just as good. Serve it up and devour.
- 1 cup sugar
- ¾ cup fresh lemon juice (about 3 to 4 lemons)
- 8 egg yolks
- zest of 2 lemons
- 1½ cups heavy whipping cream
- 1¾ cup crushed graham cracker crumbs
- ⅓ cup butter, melted
- Combine 1 cup sugar, lemon juice, 8 egg yolks and lemon zest in a small saucepan. Whisk to combine.
- Over medium heat, stir constantly with a wooden spoon.
- Cook until mixture is thick enough to coat back of wooden spoon, about 7 minutes.
- Place lemon mixture in fridge and let sit until cool, stirring once in a while.
- In a separate bowl, mix graham cracker crumbs and butter until well combined. Divide graham cracker mixture between 8 serving dishes, or one pie plate. Press into bottoms and set aside.
- Using electric mixer, beat heavy cream in medium bowl until medium peaks form. Do not add any sugar.
- Gently fold whipped cream into lemon mixture until well combined.
- Pour and spread mousse over graham cracker crumbs and garnish with extra lemon zest.
Check out these mousse recipes from my friends: