This Light & Creamy Lemon Mousse Is the Easy No-Bake Dessert I’m Making All January

If you’re searching for a light and airy dessert, this impossibly creamy lemon mousse recipe is everything you’re dreaming of and more. Sure, chocolate mousse is always a hit, but this version is so fresh, bright, and zesty, making it perfect for those dreary winter months when we all need a bit of sunshine in our lives (even if it’s coming in the form of dessert). 

While this lemon mousse is a looker and will impress anyone with its pristine layers, it’s actually incredibly easy to make — like many of our favorite desserts, there’s no baking required. One bite in and I could hardly believe it only took 20 minutes to make with its depth of flavor and stunning presentation. There’s a reason why this recipe is beloved by our readers and “a total keeper.” 

Get the recipe: Impossibly Cream Lemon Mousse

Don’t consider yourself a baker? No worries. This recipe totally delivers on flavor and comes together in just 20 minutes (though you’ll need to fridge it for a few hours, too). 

The flavor of this mousse is out of this world, thanks in large part to the store-bought lemon curd. (You could make your own if you have time.) It makes the mousse taste like it’s from a fancy restaurant. Combined with the fresh lemon and whipped cream, the whole dessert is bright, punchy, subtly sweet, and oh-so-creamy. The whipped heavy cream adds stability and a luxurious mouthfeel while the fresh lemon juice and zest really punch up the flavor and keep the mousse light and refreshing. It’s divine and a recipe you’ll surely turn to time and time again. 

1. Make the base: Melt butter and add in graham cracker crumbs until toasted, fragrant, and crunchy. This small extra step provides a bit more depth of flavor and nuttiness.
2. Whip the cream: Whip heavy cream with powdered sugar and a pinch of salt until you reach soft, fluffy peaks. 
3. Make the lemon mousse: Beat fresh lemon juice, zest, lemon curd, powdered sugar, and salt together until fully combined. Add heavy cream, and whisk until soft peaks form. 
4. Assemble the mousse: Pack the graham cracker crust at the bottom of your jars, add a layer of the lemon mousse, then a layer of lemon curd, another layer of lemon mousse, and top with whipped cream.  Finally, garnish with some lemon zest, and voilà!
5. Chill it: Refrigerate the assembled mousse for at least 4 hours for the best texture. (This really is the hardest part!) 

• Make the components in advance: This recipe is already pretty quick, but if you’re super pressed for time, you can make both the lemon mousse and graham cracker base layers ahead of time. Simply assemble once ready to serve. 
• Try a different flavor combo: If lemon isn’t your thing, swap in any other citrus fruit. I think blood orange or key lime would both be delicious. 

Get the recipe:  Impossibly Creamy Lemon Mousse

This post originally appeared on The Kitchn. See it there: This Light & Creamy Lemon Mousse Is the Easy No-Bake Dessert I’m Making All January