Lemon Mousse
Lemon Mousse… decadent and sweet! Five easy ingredients make the silkiest and sweetest mousse. I love lemon desserts in the summer and this Easy Lemon Mousse is decadent and rich and light all at the same time!
Prep Time10 minutes mins
Chill Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Keyword: Lemon Cheesecake Mousse, lemon mousse
Servings: 4
Calories: 660kcal
Author: Amanda Rettke
- 12 ounces (340 g) cream cheese, softened to room temperature
- 1 cup (225 g) confectioners' sugar
- 1 medium lemon, juiced (about ¼ cup)
- pinch kosher salt
- 1 cup (238 g) whipped topping, plus more for garnish
- lemon wedges, for garnish
- 1 cup finely crushed shortbread cookies, plus more for garnish, optional step
In a large bowl, beat cream cheese until it is light and fluffy.
Add in the confectioners' sugar, lemon juice, and salt and beat until everything is combined.
Gently fold in the whipped topping.
IF YOU ARE ADDING THE SHORTBREAD CRUST: Divide crushed shortbread cookies between 4 dessert cups. (This step is optional)
Equally divide lemon mousse into cups and refrigerate uncovered until thickened, (about 1 hour up 24 hours).
When ready to serve, top with remaining whipped topping and lemon wedges.
Serving: 1portion | Calories: 660kcal