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Lemon Mousse with Graham Cracker Crust and Fresh Berries Recipe

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★★★★★

4.5 from 594 reviews

This refreshing Lemon Mousse recipe combines a crisp graham cracker crust with a light and fluffy lemon-flavored mousse. Enhanced with cream cheese, lemon curd, and a hint of vanilla, the mousse is perfectly balanced with tangy lemon zest and a smooth texture. It’s chilled to set and served with elegant garnishes, making it a perfect dessert for any gathering.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

Mousse

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 2 teaspoons unflavored gelatin
  • 2 cups heavy cream
  • 1 cup powdered sugar, divided
  • Yellow food coloring (optional)
  • 12 oz cream cheese, softened
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 10 oz jar lemon curd

Garnish

  • Sweetened whipped cream
  • Lemon wedges
  • Raspberries
  • Fresh mint leaves

Instructions

  1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined. Divide the mixture evenly between 8 to 10 dessert cups, pressing lightly to form an even crust layer. Set aside.
  2. Bloom Gelatin: In a small bowl, add fresh lemon juice and water. Sprinkle unflavored gelatin over the liquid and allow it to bloom for a few minutes until the gelatin absorbs the liquid and swells.
  3. Whip Cream Soft Peaks: In a chilled medium bowl, whip the heavy cream until soft peaks form, which means the cream holds its shape but curls softly when the whisk is lifted.
  4. Add Flavoring to Cream: Add 1/3 cup of powdered sugar, vanilla extract, lemon zest, and yellow food coloring (if using) to the whipped cream. Continue whipping until stiff peaks form, meaning the peaks stand straight and firm.
  5. Prepare Cream Cheese Mixture: In a separate large mixing bowl, whip the softened cream cheese until smooth and fluffy. Add lemon curd and the remaining 2/3 cup powdered sugar, mixing thoroughly. Scrape down the sides and bottom of the bowl to ensure even mixing.
  6. Dissolve Gelatin: Microwave the bloomed gelatin mixture on high power for 30 seconds. Whisk the mixture for about one minute until the gelatin dissolves completely and the mixture is smooth with no lumps.
  7. Combine Gelatin and Cream Cheese Mixture: Slowly pour the warm gelatin mixture into the cream cheese mixture while mixing on low speed to evenly incorporate the gelatin without lumps.
  8. Fold in Whipped Cream: Gradually fold the whipped cream mixture into the cream cheese and gelatin blend, combining gently to maintain the airy texture.
  9. Assemble and Chill: Spoon the mousse evenly over the prepared crust in the dessert cups. Cover and chill in the refrigerator for at least 2 hours to allow the mousse to set properly before serving.
  10. Garnish and Serve: Before serving, top each mousse with sweetened whipped cream, lemon wedges, raspberries, and fresh mint leaves for a beautiful presentation and added flavor.

Notes

  • Ensure the cream cheese is softened to room temperature for easier mixing and smoother texture.
  • Use a cold bowl and beaters when whipping heavy cream to achieve better volume.
  • If you prefer a more vibrant yellow color, add a few drops of yellow food coloring as desired.
  • Microwaving gelatin mixture carefully prevents lumps and ensures smooth incorporation into the mousse.
  • Allow the mousse to chill for the full 2 hours or longer to achieve the perfect set.

Keywords: lemon mousse, lemon dessert, no-bake mousse, lemon curd mousse, creamy lemon dessert, easy mousse recipe

Find it online: https://tastybella.com/lemon-mousse-with-graham-cracker-crust-and-fresh-berries-recipe/